Carmelized Mango Soup With Poppy Seed Rice Pudding Recipe

Name: Carmelized Mango Soup With Poppy Seed Rice Pudding
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 2 pounds ripe mangoes, peeled and diced; 1/2 cup granulated sugar; 1 tablespoon grated fresh ginger; Cardamom Pods; 1 cinnamon stick; Fresh Orange Juice; Dry White Wine; Limes, Juice Of; 1 vanilla bean; Short Grain Rice; Poppy Seeds; 1 stalk lemongrass, bruised; 4 cups whole milk; 1 cup coconut milk; 2 tablespoons chopped fresh mint leaves; Limes, Zest Of

A vibrant and exotic dessert recipe featuring a luscious caramelized mango soup paired with creamy, dreamy poppy seed rice pudding. Inspired by Marcus Samuelsson, this recipe is surprisingly easy to make and perfect for impressing guests or treating yourself to a sophisticated culinary experience. Get ready to tantalize your taste buds!

Prep Time 30 mins

Cook Time 50 mins

Calories 669.4 kcal

Protein 14g

Rating 5.0 (1 Reviews)

Carmelized Mango Soup With Poppy Seed Rice Pudding

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carmelized Mango Soup With Poppy Seed Rice Pudding

Unsalted Butter
2 pounds ripe mangoes, peeled and diced
1/2 cup granulated sugar
1 tablespoon grated fresh ginger
Cardamom Pods
1 cinnamon stick
Fresh Orange Juice
Dry White Wine
Limes, Juice Of
1 vanilla bean
Short Grain Rice
Poppy Seeds
1 stalk lemongrass, bruised
4 cups whole milk
1 cup coconut milk
2 tablespoons chopped fresh mint leaves
Limes, Zest Of

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How to Make Carmelized Mango Soup With Poppy Seed Rice Pudding

**Mango Soup:** Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add 2 pounds ripe mangoes (peeled and diced), 1/2 cup granulated sugar, 1 tablespoon grated fresh ginger, 1 teaspoon ground cardamom, and 1 cinnamon stick. Sauté until mangoes begin to caramelize (about 8-10 minutes), stirring occasionally.
Pour in 1/2 cup orange juice and 1/4 cup white wine. Bring to a simmer, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely.
Remove the ginger, cardamom, and cinnamon stick. Transfer the mango mixture to a blender and puree until completely smooth. Stir in 2 tablespoons of lime juice.
Refrigerate the mango soup until thoroughly chilled (at least 2 hours).
**Rice Pudding:** Line a 9x13 inch baking dish with waxed paper, leaving an overhang on the sides to lift it out later. Set aside.
Melt 2 tablespoons of butter in a large saucepan over medium heat.
Split 1 vanilla bean lengthwise and scrape out the seeds using the back of a knife.
Add the vanilla bean seeds and pod, 1 cinnamon stick, 1 cup Arborio rice, 2 tablespoons poppy seeds, 1/4 cup granulated sugar, and 1 stalk lemongrass (bruised) to the saucepan. Sauté for 2 minutes, or until fragrant.
Pour in 4 cups whole milk and 1 cup coconut milk. Bring to a simmer, then reduce heat to low and simmer for 5 minutes.
Cover the saucepan, reduce heat to the lowest setting, and let simmer for 30 minutes, or until most of the liquid is absorbed and the rice is very tender, stirring occasionally to prevent sticking.
Discard the cinnamon stick and vanilla bean pod.
Stir in 2 tablespoons chopped fresh mint leaves and 1 tablespoon lime zest. Spread the rice pudding evenly into the prepared baking dish.
Cover the baking dish with plastic wrap and refrigerate until chilled (at least 2 hours).
**To Serve:** Using a sharp knife, cut the chilled rice pudding into 4-inch squares.
Place one square of rice pudding in each of six shallow bowls. Ladle the chilled mango soup over the pudding and serve immediately.