- 25g/1oz butter, melted
- ½ ripe mango, peeled, stone removed, sliced
- icing sugar, to dust
- 115g/4oz express cooked basmati rice
- 200g/7oz canned coconut milk
- 2 tbsp double cream
- 2 tbsp clear honey
- Heat a griddle pan until very hot.
- Brush the butter all over the mango and then dust lightly with the icing sugar. Place onto the griddle pan and cook for 1-2 minutes on each side, until heated through and lightly charred.
- Meanwhile, place the rice, coconut milk and cream into a clean pan over a medium heat.
- Stir in the honey and heat gently until warmed through, but not boiling.
- To serve, spoon the coconut rice pudding into a warmed wide-rimmed bowl and arrange the griddled mango on top.