1. Place all ingredients except the mango in a non-stick saucepan.
2. Gently bring to the boil, then lower the temperature and simmer gently for 20 minutes, or until the rice is cooked. Stir frequently to prevent the mixture sticking to the bottom of the pan.
3. Before serving, mash the mango a little then stir into the rice pudding.
4. Heat gently for a further minute and serve.
1 tin reduced fat coconut milk
100g (4oz) pudding rice
25g (1oz) sugar
1 teaspoon vanilla essence
1 tin mango in juice, drained