- 400ml full-fat milk
- 40g sugar
- 60g pudding rice, soaked in warm water for 20 minutes
- 100g whipping cream
- 350g Alphonso mango pulp
- 9 tbsp diced fresh Alphonso mango flesh
- 4 tbsp crushed roasted pistachios, to garnish
In a large saucepan set over medium heat, bring the milk to the boil. Add sugar and stir to dissolve.
Drain the soaked pudding rice and add to the milk. Cook until al dente, then add the whipping cream and leave to cool. Stir in the mango pulp and fresh mango.
To take to your picnic, pack into individual lidded containers, with the pistachios packed separately. Keep cool until ready to eat, then garnish with the roasted pistachios and serve.
For more picnic recipes, pick up a copy of the June edition of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.