Mango Coconut Dessert Risotto

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

This Asian-inspired rice pudding does more than satisfy a sweet tooth. Short-grain rice and fresh mango give the dessert a healthy halo, while coconut milk and tamarind provide a touch of the exotic.  

Ingredients

Tamarind Glass
5 oz. water
6 tbsp. sugar
1 tbsp. tamarind puree
1 tbsp. agar agar
Pinch salt
1/2 oz. egg whites

Mango Chili Jam
1 large ripe mango, peeled, seeded and diced
1/2 serrano chili, finely diced
1/2 cup (4 oz.) sugar, divided
1 tsp. pectin

Cookie Crumble
1/2 cup all-purpose flour
1/3 cup sugar
2 tbsp. butter
Pinch salt

Coconut Risotto
12 oz. (2 cups) Arborio rice
1/4 cup extra virgin coconut oil
5 cups water
1 cup coconut milk
2 oz. (1/4 cup) coconut butter
1 large ripe mango, peeled and thinly sliced into ribbons
Kaffir lime leaves, thinly sliced, as needed for garnish

Steps

  1. Prepare Tamarind Glass: Combine water, sugar, tamarind puree, agar agar and salt in a blender; puree. Pour mixture into med. saucepan over high heat; bring to a boil, whisking constantly. Remove from heat, transfer to bowl, cover and chill until set, about 1 hr.
  2. Preheat oven to 200’F. Pour chilled tamarind mixture into blender with egg whites; puree. Spread mixture as thin as possible onto a silpat- or parchment-lined half sheet pan. Bake until crisp, 40 to 60 min. Remove from oven, let cool on pan; break into shards. Store loosely covered until service.
  3. Prepare Mango Chili Jam: Combine diced mango, serrano chili, and 3 oz. sugar in med. saucepan over med.-high heat; bring to a boil, stirring constantly. Add remaining 1 oz. sugar and pectin. Reduce heat to low; continue to cook, stirring constantly, for 4 min. Transfer jam to bowl; cover and refrigerate until service.
  4. Prepare Cookie Crumble: Combine all ingredients in food processor; pulse until crumbly. Bake at 325°F about 15 min., stirring halfway through baking time, until golden brown. Store covered until service.
  5. Prepare Coconut Risotto: Heat coconut oil in med. saucepan over med-low heat. Add rice and lightly toast. Begin adding water, a little at a time, while continuing to stir, allowing all the liquid to be absorbed by the rice before adding more. Continue until all the liquid has been added and rice is cooked through, adding additional water if needed. Stir in coconut milk and coconut butter until thoroughly mixed and heated through. Keep warm.
  6. Per serving: Pour 1 cup Coconut Risotto into a dessert bowl. Swirl one-fourth the sliced mango ribbons on top of the rice. Scatter 1/4 cup Cookie Crumble over dessert. Garnish with thinly sliced kaffir lime leaves and a few shards of Tamarind Glass. Spoon small amounts of Mango Chili Jam on the side. 
Source: Recipe and photo courtesy of National Mango Board

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources