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01In a 10-inch nonstick skillet over medium-high, cook the honey without stirring for 2 minutes; it will bubble vigorously and smell lightly caramelized. Stir in the mango, ¾ cup water and ⅛ teaspoon salt, then bring to a simmer. Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes. (If most of the liquid has evaporated after about only 15 minutes but the mango is still firm, reduce to low to prevent scorching.) Off heat, stir in the lime juice.
02Meanwhile, in a medium saucepan over medium-high, toast the coconut, stirring occasionally, until golden brown, 1½ to 2 minutes. Stir in the coconut milk, sugar, vanilla and ¼ teaspoon salt, then bring to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 5 minutes.
03Remove ¼ cup of the coconut mixture and set aside. Add the rice and 1 cup water to the saucepan and stir to combine. Cook over medium, stirring frequently, until the liquid is absorbed and the rice is creamy, 15 to 20 minutes. Remove from the heat and let cool for 15 minutes.
04Spoon the rice pudding into serving bowls, top with the mango and drizzle with the reserved coconut mixture. Serve warm.