Coconut rice with mango puree

Wash lime. Peel from one lime fine grating. Halve lime, squeeze out. Bring milk and coconut milk to the boil. Add lime zest, dessert rice and salt tip of salt and cook until creamy rice for about 12 minutes. Intermediate regularly in the meantime. Season coconut rice to taste with caster sugar and leave to cool for about 2 hours. Mango peel and cut on both sides of piping. Cut the flesh into pieces. Mango with lime juice in food processor until smooth sauce. Peel nice curls from the peel of other lime with a special knife (zesteur).

Dilute cooled rice in little mountains over four bowls. Mango puree around it. Garnish with lime curls.