Carmelized Mango Soup With Poppy Seed Rice Pudding

Name: Carmelized Mango Soup With Poppy Seed Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon unsalted butter; 2 ripe mangoes, peeled, pitted, and cut into 1 inch dice (about 2 cups); 1/2 cup sugar; 1 piece ginger (about 3 inches); 2 cardamom pods; 1 cinnamon stick; 1 cup fresh orange juice; 1/2 cup dry white wine; 4 limes, juice of; 1 tablespoon unsalted butter; 2 vanilla beans; 1 cinnamon stick; 1 cup short-grain rice; 1 1/2 tablespoons poppy seeds; 1/4 cup sugar; 1 lemongrass, stalk trimmed and crushed; 2 cups milk; 1 (14 ounce) can coconut milk; 6 mint leaves, finely chopped; 2 grated limes, zest of

Submitted by sjkotylak

"I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!"

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photo by Satyne

Ready In:: 50mins
Ingredients:: 20
Serves:: 6

ingredients

MANGO SOUP
1 tablespoon unsalted butter
2 ripe mangoes, peeled, pitted, and cut into 1 inch dice (about 2 cups)
¹⁄₂ cup sugar
1 piece ginger (about 3 inches)
2 cardamom pods
1 cinnamon stick
1 cup fresh orange juice
¹⁄₂ cup dry white wine
4 limes, juice of
RICE PUDDING
1 tablespoon unsalted butter
2 vanilla beans
1 cinnamon stick
1 cup short-grain rice
1 ¹⁄₂ tablespoons poppy seeds
¹⁄₄ cup sugar
1 lemongrass, stalk trimmed and crushed
2 cups milk
1 (14 ounce) can coconut milk
6 mint leaves, finely chopped
2 grated limes, zest of

directions

MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice. Refrigerate until chilled.
RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
Melt the butter in a large saute pan over med heat. With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender. Discard the cinnamon and vanilla pod.
Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares. Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!

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Reviews

Wow, this was amazing, both parts would be wonderful on their own and together, just wow! I must admit, I cheated and used ground ginger which I then couldn't remove, but it was great. I also only used juice of 2 limes since I'm not wild about it. Made for Zaar World Tour 8 and will definately make again. Thank you for such a delicious dessert.

Satyne

RECIPE SUBMITTED BY

sjkotylak

Canada

Picture taken just for Zaar - mmmm milkshake... I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea. I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.  No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!

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