Mango banana rice pudding

Serves 4

1 C coconut milk
1 banana, sliced
2 mangoes, diced (see below)
1/4 C water
1 T honey
1 t vanilla
2 t grated lemon rind
1/2-1 t salt
Combine above ingredients in a medium saucepan and simmer for about 10 minutes, until the mango and banana just begin to soften. Stir in:
1-1/2 C cooked rice
Heat through and serve in bowls. Garnish with strips of lemon rind, chopped nuts, and a slice of candied ginger.

If you have trouble dealing with fresh mangoes, here’s a trick I learned: Don’t peel the mango first. Each mango has a large wide, flat pit in the middle. You want to stand the mango up on the cutting board and cut the flesh away from the pit in two large pieces. Now take your knife and score the pieces in a criss-cross pattern. Pop it inside out, then scrape the mango pieces off the rind into your bowl.