Ingredients
- 15 ounces coconut milk
- 1 1/4 cups whole milk
- 1 vanilla bean, halved lengthwise
- 80 grams dry rice (1/2 cup uncooked short grain or arborio rice, don't use long grain rice)
- 14 ounces sweetened condensed milk
- 2 cups water
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 mangoes (large ripe)
How to Make
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Step 1: In a large pot, blend the coconut milk and the whole milk.
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Step 2: After scraping the seeds out of the vanilla bean, place it into the large pot.
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Step 3: Add the rice and stir, bringing to a simmer over medium heat.
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Step 4: Afterwards, turn the heat down and cook on low for 25 minutes or until the rice softens. Don't make it al dente. Cook it all the way.
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Step 5: Next, add the condensed milk, water, vanilla extract, and salt, whisking in.
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Step 6: Peel and cube the mango, adding it into the pot.
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Step 7: Place into the popsicle molds. Freeze for approximately 4 hours, or until solid.
Tips & Variations
- Popsicle molds
We hope you enjoy this recipe!
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