Rice pudding balls with mango chutney

Name: Rice pudding balls with mango chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Rice Pudding; 800 ml Milk; 7-10 Tbsp Salt; 1 package Vanillin sugar; 1 red onion; 1 Mango; 6 TABLESPOONS Sunflower oil; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS Cider vinegar; 8 TABLESPOONS Orange juice; 4 Stem(s) Peppermint; 7-10 Tbsp Pepper; 4 TABLESPOONS thickened cranberries; 75 g Coconut flake

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Rice Pudding
800 ml Milk
7-10 Tbsp Salt
1 package Vanillin sugar
1 red onion
1 Mango
6 TABLESPOONS Sunflower oil
2 TABLESPOONS demerara sugar
2 TABLESPOONS Cider vinegar
8 TABLESPOONS Orange juice
4 Stem(s) Peppermint
7-10 Tbsp Pepper
4 TABLESPOONS thickened cranberries
75 g Coconut flake

Directions

1
Bring milk, rice and 1 pinch of salt to the boil. Cook in a closed pot at low heat for about 25 minutes, stirring occasionally. Sweeten with vanillin sugar. For the chutney, peel and dice the onion.
2
Cut the mango from the stone, peel and dice it. Heat 1 tablespoon of oil and fry onion until translucent. Add sugar, mango, vinegar and orange juice, bring to the boil and simmer for about 5 minutes. Wash mint, shake dry and, except for something to decorate, pluck leaves from the stalks and chop.
3
Season the chutney with salt, pepper and mint. Add the cranberries. Chill the finished chutney. Let rice pudding cool down and form into small balls. Turn in coconut. Heat 5 tablespoons of oil in a frying pan and fry some coconut balls until crisp and brown, turning them over.
4
Drain the finished balls on kitchen paper. Arrange in a bowl and decorate with mint. Add the chutney.