Pour the rice with the milk and salt into a saucepan, together with the vanilla pod after cutting it with a sharp knife. Cook, stirring from time to time, for at least 20 minutes, until the rice is very soft.
Remove the vanilla pod and let it cool, sweeten with the sea buckthorn pulp.
Whip the fresh cream and add mascarpone and sugar, until obtaining a frothy cream.
Peel the mango and whip the pulp with the blender.
Put the 3 mixes in large cups alternately in layers, ending with a layer of mango.
Put the dessert in the fridge until ready to serve.
Ingredients for 6 people
100 g of Jasmine rice (long-grain Thai rice)
400 ml of fresh milk
1/2 vanilla pod
80 g of sea buckthorn pulp
120 g of mascarpone
120 g of cream
60 g of sugar cane
1 ripe mango