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50 minutes
- 200 g black rice
- 1 ripe mango
- 1 lime
- 1 tablespoon blanched hazelnuts
- 1 tablespoon coconut flakes
- 2 ripe bananas
- 200 ml hazelnut milk
- manuka honey optional
- 4 heaped tablespoons natural yoghurt
- 2 wrinkly passion fruit
- Prepare the black rice as instructed on the packet, slightly overcooking it for a plump and sticky texture. Drain and let it cool. Meanwhile, peel and pit the mango, blend the flesh with lime juice until smooth, and transfer to a bowl. In a dry frying pan, lightly toast hazelnuts and coconut until golden, then crush in a mortar. Peel the bananas, blend with hazelnut milk, vanilla extract, and two-thirds of the black rice. Add honey if needed based on banana sweetness. Combine the mixture with the remaining rice for texture and color. Divide into four jars or bowls. Top with mango puree, passion fruit, yogurt, and crushed hazelnuts and coconut.
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