This week's recipe is for a dessert I've had several times while visiting Mexico.
It couldn't be simpler to make, will keep for a couple of days in the fridge and can be served either warm or cold. If you want to serve it cold, I suggest folding a little lightly whipped double cream into the rice to lighten it. As for the mango, its ripeness will make all the difference to the finished article, so shop accordingly.
We moderate all comments on HeraldScotland on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules, which are available here.
Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.
