Mango Coconut Dessert Risotto Recipe

Ingredients

• 5 oz water
• 1 oz (1 tablespoon) tamarind puree
• Pinch of salt
• 3 oz (6 tablespoons) sugar
• 3 g (1 tablespoon) agar agar
• 1/2 oz egg whites
• 1 large ripe, mango, peeled, seeded and diced*
• 4 oz (1/2 cup) sugar, divided
• 1/2 Serrano chili, finely diced
• 1 tsp pectin
• 2 oz (1/2 cup) all purpose flour
• 1 oz (2 tablespoons) butter
• 2½ oz (1/3 cup) sugar
• 12 oz (2 cups) Arborio rice
• 40 oz (5 cups) water
• 2 oz (1/4 cup) coconut butter
• 2 oz (1/4 cup) extra virgin coconut oil
• 8 oz (1 cup) coconut milk
• 1 large ripe mango, peeled and thinly sliced into ribbons*
• Kaffir lime leaves, thinly sliced, as needed for garnish