Mango Risotto Dessert

Quick Information

Time
30 mins
Serves
6
Calories
240
Gluten Free
Recipe
Vegan
Recipe
Vegetarian
Recipe

Recipe

Ingredients

1 cup Lundberg Arborio Rice

3 cups water

3 cups mango nectar or juice

¼ tsp nutmeg

1 tsp cinnamon

2 cups of fresh mango, diced

Optional: toasted coconut or dried fruit

Preparation

Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer. In another large saucepan measure out 1 cup Arborio Rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add ½ cup additional water.) The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango. Garnish with toasted coconut, nutmeats, or dried fruit.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 240

Calories from Fat

Total Fat 4g

Saturated Fat 1.5g

Cholesterol 0mg

Sodium 20mg

Total Carbohydrates 50g

Fiber 2g

Sugar 24g

Protein 4g