Coconut black rice pudding with taro and mango

Trim the end of the taro, peel it, and chop about half a cup into small cubes.

Rinse and drain half a cup of black rice two to three times to remove excess starch.

Stir the rice in a saucepan over medium heat about two minutes.

Add three tablespoons cane sugar, a pinch of salt, two teaspoons vanilla extract, the taro, one and a half cups full-fat coconut milk and two cups water; bring to a boil, stirring occasionally.

At the boil, turn the heat to medium and cook an hour to an hour and a half, stirring about every 10 minutes; it thickens substantially and may reach the desired texture sooner.

Peel and chop ripe mangoes for the top.

Optionally stir in some ice to serve cold right away. Plate generously and top with mango; serve warm or cold.