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Coconut rice with mango and mint
A nice thai recipe. The vegetarian dessert contains the following ingredients: coconut milk (cans (a 400 ml)), white caster sugar, risotto rice, mangoes (ready to eat), sesame seeds and fresh mint (a 15 g container).
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Ingredients
Directions
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In a pan, bring the coconut milk with the sugar and a pinch of salt to the boil.
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Sprinkle the rice and bring it to the boil while stirring.
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Let the rice with the lid on the pan on a flame distributor be done in 25 minutes.
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Let the rice cool down until lukewarm.
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Peel the mango, cut the flesh along the kernel and then cut it into slices.
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Roast the sesame seeds in a dry frying pan golden brown and let them cool down on a plate.
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Divide the rice into 4 portions.
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Sprinkle with the roasted sesame seeds, serve with the mango.
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Garnish with mint leaves..
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Nutrition
385Calories
Sodium23% DV540mg
Fat9% DV6g
Protein14% DV7g
Carbs25% DV75g
Fiber8% DV2g
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