Risotto with coconut milk and mango Volodymyr Testardi
You already know that coconut and mango are one of our favorite combinations, but I don't think we've come up with a savory recipe yet. Be sure to check out this special dish for a perfectly creamy risotto with coconut milk and mango from Volodymyr Testardі. Check out how to make this dish step by step Click here>
Number of servings
1
Sharpness level
MILD
Preparation time
20 min
Difficulty level
EASY
INGREDIENTS
- 50 ml Mango pulp Alphonso no added sugar QF Quality Food
- 50 ml Coconut milk 16-19% KARA
- 180 g Risotto rice
- half a shallot, cut into very small cubes
- 100 ml dry white wine
- 150 ml water (or more)
- 50 g Parmesan cheese
- 5-7 chili slices, very finely diced
- juice of half a lime
- 6-8 basil leaves
- 2 sprigs of oregano + to serve
A METHOD OF PREPARING
1. Sauté the onion and chili in olive oil. Add the rice and fry for about 1 minute.
2. Pour in the wine in three stages and stir until the rice has absorbed all the liquid. Add the water in portions.
3. Continue simmering the risotto, stirring frequently. Stirring the risotto will make it creamy. Cook the rice until al dente.
4. Add oregano, basil, coconut milk, mango pulp, Parmesan cheese, lemon juice, and season with salt and pepper. Stir until combined.
5. After preparation, leave the risotto in the pan for 5 minutes.
6. Place the risotto on a plate, grate the Parmesan cheese, and garnish with oregano.
TIP: From the remaining coconut milk and mango pulp you can prepare e.g. Mango Lassi.
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