- In a pot, add the rice, coconut milk, coconut cream, sugar and lime juice.
- Bring to a boil over medium heat and as soon as they come to a boil, lower the heat and simmer for 15′-20′, stirring constantly so that the milk does not burn on the bottom of the pot.
- Cut the mango into cubes with a sharp knife and mix with the brown sugar.
- When the rice pudding starts to thicken, remove from the heat and divide it into bowls.
- Sprinkle the mango cubes on top and serve.
