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1
MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
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2
Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
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3
Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice.
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4
Refrigerate until chilled.
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5
RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
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6
Melt the butter in a large saute pan over med heat.
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7
With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds.
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8
Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
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9
Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes.
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10
Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender.
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11
Discard the cinnamon and vanilla pod.
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12
Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish.
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13
Cover with plastic wrap and refrigerate until chilled.
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14
TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares.
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15
Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!
