Mango season is still in full swing and we are loving it. With more than 50+ trees in the garden you can imagine that we are having a true mango feast. Mango smoothies, nice cream, stews, you name it.

Though I have been living n Asia for a while now, still not a hug fan of rice. Yesterday however, I made some rice pudding, so I finally found a yummy rice recipe that suits my hubby's and my taste buds....

And what a better day than to share my new addiction than on #FRUITSANDVEGGIESMONDAY? Big thanks to @lenasveganliving and @plantstoplanks for keeping this little fun contest going. If you haven't heard about these two beautiful lady's go check their blog out and show them some love ღ ღ ღ

But let's talk mango almond rice pudding now.

Oh wait let me show you some pics of the mangoes first......

MANGO ALMOND RICE PUDDING

Unfortunately almonds are to expensive here to make my own almond milk but I am experimenting with roasted peanut milk these days so rice pudding and other yummy treats with homemade peanut milk coming soon. All that to say I used unsweetened commercial almond milk but if you have almonds available to you at a good price, nut milks are super easy to make and taste so much better. CLICK HERE for a full tutorial.

INGREDIENTS

1 cup rice
1-3 tbsp raw palm sugar paste/nectar or any other sweetener of your choice
Pinch of Himalayan pink salt
4 cups unsweetened almond milk
1-2 mangoes, cubed
Optional toppings: goji berries, desiccated coconut

DIRECTIONS

Rinse the rice under running water until the water s clear.
Combine, rice, raw palm sugar, salt, and 1 cup of the almond milk.
Cook over low heat until all the milk is absorbed, stirring constantly.
Gradually add 2.5 cups almond milk, 1/2 cup at a time. Keep stirring until the puddings thickens and the liquid is absorbed before adding more milk.
Allow to cool and stir in the remaining 1/2 cup almond milk. Divide over bowls or jars and top with fresh mango and other superfood toppings of your choice. I used goji berries and desiccated coconut.