1. Bring milk and cream to a simmer. 2. Add Splenda and salt. Stir to combine. 3. Stir in the rice. 4. Add extracts and crystallized ginger. 5. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire. 6. Remove from heat and stir in almonds and diced mangoes. 7. May be served warm or cold. 8. Note: The OXO mango slicer makes quick work of getting the pit separated from the mango flesh.
