Recipe Mango arancini

To prepare this dish

Ingredient list

Pallet preparation

1 mangos
pistaches concassées
flaked almonds
2 eggs
60 g sugar
1 cinnamon stick
1 vanilla pods
25 cl Whipping Cream
100 ml milk
150 g round rice
1 lemon peel
1 tbsp sugar
salt

Preparation of the caramel sauce

100 g sugar
2 tbsp Cooking Cream

Elle & Vire products used

Whipping Cream

Cooking Cream

Necessary ustensils

Saucepan

The recipe,
step by step

1. 1

   Pallet preparation

   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.

2. 2

   Preparation of the caramel sauce

   Preparation of the caramel sauce
   Heat the sugar in a saucepan.

   As soon as it turns amber, add the cream off the heat.

   Mix vigorously.

   Enjoy the mango arancini with the cold caramel sauce.