Directions:
- For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.
- For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.
- For pudding:.
- Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree.
- Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving.
- **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.33 Kcal (747 kJ) | ||
| Calories from fat | 34.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 56.19mg | 19% | |
| Sodium | 57.99mg | 2% | |
| Potassium | 199.78mg | 4% | |
| Total Carbs | 29.4g | 10% | |
| Sugars | 15.34g | 61% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 95.18 Kcal (398 kJ) | ||
| Calories from fat | 18.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 6% | |
|---|---|---|---|
| Cholesterol | 29.99mg | 19% | |
| Sodium | 30.95mg | 2% | |
| Potassium | 106.63mg | 4% | |
| Total Carbs | 15.69g | 10% | |
| Sugars | 8.19g | 61% | |
| Dietary Fiber | 0.54g | 4% | |
| Protein | 3.08g | 12% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 63.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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