2 cups white rice
3 cups of diced mangoes (just ripe, not over-ripe)
2 onions, finely chopped
2 cups white wine
1/2 cup of heavy cream
5 to 6 cups of broth
3 tbsp. butter
salt and pepper to taste

There in Venezuela, arroz con mango means "confusion" or things,ideas or persons than just can not mix together. However, this dish was traditionally prepared by my family with great results.

Begin by cooking the rice the usual way, adding enough broth to obtain firm but cooked rice grains. Sauté the chopped onions with the butter, then add the mangoes, one cup of white wine, salt and pepper and continue cooking until a rich sauce will start to be formed, but with the diced mangoes still whole. Then add it to the rice, the remaining wine and the heavy cream. Continue cooking and stirring frequently until all the alcohol of the wine will be evaporated. Adjust more salt and pepper and serve.

A way to obtain the mango flesh in cubes is to cut large slices of unpeeled mangoes, going with the knife as near as possible to the seed. Make deep criss-cross cuts in the flesh without cutting through the peel. Then turn around the slices making them concave and finish to cut out the dices or cubes.

You can prepare this dish the same way as the Risotto is made, but the flavor will be a little bit different to what we make it at home.

Submitted by: Luis De Santis-Venezuela