In a bowl, mix the diced mango, sugar and lemon zest. Set aside.
Rinse the rice and drain.
Pour the milk, cream, vanilla pulp, cinnamon stick and sugar into a saucepan. Add the rice and mix. Heat and cook gently for 45 minutes. Stir often.
Leave to cool, spread the rice in a dish and place in a cool place for 1 hour.
Form into rice balls. Place in the centre of the mango cubes.
Place the rice balls in the whipped eggs.
Roll them in the almond and pistachio breadcrumbs.
Heat the frying oil until it simmers. Dip them in the oil bath until they are golden brown.
Preparation of the caramel sauce
Heat the sugar in a saucepan.
As soon as it turns amber, add the cream off the heat.
Enjoy the mango arancini with the cold caramel sauce.