Alive and Cooking

Caramelised Vanilla Mango Risotto

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1 mango (seed and flesh)

2 vanilla pods

2 red apples, quartered

Juice of 1 lemon

200 ml thickened cream

500 g aborio rice

1.5 L water

Caster sugar

60 g butter


In a saucepan, add the vanilla, apple, lemon juice, mango seed, 50 g caster sugar, water and simmer for 15 mins.

Sprinkle the mango cheeks with sugar and chargrill, then set aside.

In another pan, melt 20 g butter. Add the rice and toast. Add 1 vanilla pod from the stock. Pour the stock only into the rice a ladle at a time until absorbed.

Add chopped up chargrilled mango, cream, 40 g butter, stir, cool and serve.

Serves 4 - 6

Caramelised Vanilla Mango Risotto