Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
When the mixture is cold, stir in the cream. Pour into a serving bowl, top with mango and a sprinkling of brown sugar and serve with wedges of lime on the side.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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