Mango Risotto

  • Author: Maury
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 min
  • Yield: 4 1x


1 small onion diced

1/2 mango pureed

1/2 mango minced

1 cup Arborio

4 Cups Chicken Stock or Vegetable Stock

1/2 cup White Wine

1 Tbsp Olive oil

1/4 cup Rice wine Vinegar

1 Tbsp Mascarpone cheese

1 tbsp fresh grated Parmesan Cheese


In a skillet with medium- high heat, saute onion in olive oil until translucent.

Add the rice and stir, toasting the rice until a nutty aroma rises.

Add the white wine and stir into the rice, let the wine evaporate. In a separate pot, heat up the stock and add it to the rice 1/4 cup at a time, stirring every time. Allow the stock to be absorbed and bubble, almost evaporated before adding more.

Once stock is finished, add Rice wine vinegar and mango puree, stir and let it absorb.

Add mango pieces, and stir in mascarpone to allow for a creamy consistency. Top with parmesan


Carnaroli, or Valencia Rice can also be used instead of arborio.

Add a drizzle of Chili Oil for an instant kick of flavor

  • Category: Dinner
  • Method: Rice
  • Cuisine: Fusion, American

Keywords: Summer, fruit,