2 vanilla pods
220g sugar (plus extra for cooking the rice)
80g pudding rice
600ml pint milk
2 measures Malibu
4 fresh mangoes
MethodSlice eight thin pieces of pineapple and dry them on a hot plate (or similar) overnight. Dice the remaining pineapple into 1cm squares.
Bring star anise, cloves, cardamom, vanilla pods, sugar and water to boil to make a stock syrup. Strain. Pour half of the hot stock syrup over the pineapple cubes and macerate for 24 hours.
Boil the pudding rice in the milk, adding Malibu and sugar at the end to taste. Purée one ripe mango to make a coulis. Purée two more mangoes, add to the remaining stock syrup and churn in ice-cream machine to make a sorbet. From the last mango cut 12 Parisienne balls for garnish.
Photo © Rob Whitrow