Carmelized Mango Soup with Poppy Seed Rice Pudding
Experience an exotic fusion of tropical flavors and velvety textures with this Caramelized Mango Soup with Poppy Seed Rice Pudding. This elegant dessert begins with ripe mangoes caramelized in butter and sugar, blended into a silky soup brightened by a hint of lime juice. Paired with a creamy, slow-cooked basmati rice pudding infused with vanilla and the subtle crunch of poppy seeds, this recipe is a celebration of contrast and harmony. Perfectly balanced between sweet and tangy, this dish makes an impressive finish to any meal. Garnish with fresh mint leaves for a touch of color and added freshness, and let this unique dessert transport your taste buds to the tropics.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 pieces Ripe mangoes
- 4 tablespoons Granulated sugar (for soup)
- 1.5 cups Water
- 2 teaspoons Lime juice
- 1 tablespoon Unsalted butter
- 0.5 cups Basmati rice
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 3 tablespoons Granulated sugar (for pudding)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 tablespoon Poppy seeds
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Peel the mangoes and cut the flesh into chunks, discarding the pits. Set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Add 4 tablespoons of granulated sugar and let it caramelize slightly, stirring occasionally, about 2-3 minutes.
Add the mango chunks to the caramelized sugar and cook for 5 minutes, stirring frequently, until softened and fragrant.
Pour 1.5 cups of water into the saucepan with the mangoes. Simmer for 8-10 minutes until the mangoes break down further.
Blend the mango mixture into a smooth soup using an immersion blender or a countertop blender. Stir in 2 teaspoons of lime juice. Set aside to cool.
Rinse 0.5 cups of basmati rice thoroughly until the water runs clear.
In a heavy-bottomed pot, combine the rinsed rice, 2.5 cups of whole milk, and 0.5 cups of heavy cream. Bring to a gentle boil over medium heat, stirring frequently.
Reduce the heat to low and simmer the mixture, stirring occasionally, until the rice is tender and the mixture thickens, about 25 minutes.
Stir in 3 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, 0.25 teaspoons of salt, and 1 tablespoon of poppy seeds. Cook for an additional 2-3 minutes until fully combined. Remove from heat and let it cool slightly.
To serve, pour the caramelized mango soup into a shallow bowl and scoop a ladle of poppy seed rice pudding into the center. Garnish with mint leaves if desired.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 50.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
