Carmelized Mango Soup With Poppy Seed Rice Pudding

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I love poppy desserts and this is so fun to make and serve, and of course yummy! from my marcus samuelsson cookbook!

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Steps

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Mango soup: melt the butter in a large saute pan over med heat , then add mangoes , sugar , ginger , cardamom , and cinnamon stick , sauteing until the mangoes begin to caramelize.

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Pour in the orange juice and white wine and bring to a simmer , then reduce heat to low and simmer for 10 minutes , then remove from heat and cool.

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Remove the ginger , cardamom , and cinnamon stick and transfer mixture to blender , then puree until smooth , then add lime juice.

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Refrigerate until chilled.

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Rice pudding: line a 9x13 baking dish with waxed paper and set aside.

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Melt the butter in a large saute pan over med heat.

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With a sharp knife , split the vanilla beans lengthwise , then use the back of a knife to scrape out the seeds.

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Add the seeds , pods , cinnamon stick , rice , poppy , sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.

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Pour in the milk and coconut milk , bring to a simmer and simmer for 5 minutes.

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Cover , reduce heat to low , and let simmer for 30 minutes.

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Ingredients

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unsalted butter, mangoes, sugar, ginger, cardamom pods, cinnamon stick, fresh orange juice, dry white wine, limes, juice of, vanilla beans, short-grain rice, poppy seeds, lemongrass, milk, coconut milk, mint leaves, limes, zest of