For 4 people
Preparation time: 1 h 25 min
Cooking time: 50 minutes
-1 mango cut into cubes,
– 1 C. to s. sugar,
– the zest of a lemon,
– 150 g round rice,
– 100 ml of milk,
– 25 cl whole cream,
– the pulp of a vanilla pod,
– 1 cinnamon stick,
– 60 g of sugar,
– 2 eggs,
– flaked almonds,
– crushed pistachios,
– 100 g of sugar,
– 2 tbsp. to s. whole thick cream.
In a bowl, mix the diced mango, sugar and lemon zest. Book.
Pour the milk, the whole liquid cream, the vanilla pulp, the cinnamon stick and the sugar into a saucepan. Add the rice and mix. Cook for 45 minutes over low heat. Stir often.
Let cool, spread the rice in a dish and place in the fridge for 1 hour.
Form rice balls. Lock in the center of the mango dice. Place the meatballs in the whipped eggs. Roll them in the almond / pistachio breadcrumbs.
Immerse them in a quivering oil bath until golden.
Caramel sauce: Heat the sugar in a saucepan. As soon as it becomes amber, add the whole thick cream off the heat, mix.
Enjoy the mango arancinis with the cold caramel sauce.
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