My son is a snacker. He needs to have snacks throughout the day in addition to his three square meals. All day long I am either dicing fruit, popping popcorn, or serving him a little plate of cookies. I don’t blame the kid! It has to be in his DNA because we (his dad and I) are big on snacks as well. Here is my concern: My little guy is going back to school next week, and he will be craving his snacks throughout the day. I wonder, what would be best to pack him? His class mostly consists of 3- to 4-year-olds, and his teacher allows snack time. Because I won’t be there to chop, dice, serve, and so on, I need to come up with great little snacks that are going to please him and allow me to rest my mind knowing he’s A-OK during the day without Mommy there by his side.
As I strolled through the market looking for snacks and easy-to-pack treats, I came across Del Monte Diced Mangos Fruit Cup. My heart started to bounce with excitement for a few reasons! One: My Boy LOVES mango. Two: I wouldn’t have to cut up the mango; it’s already done for me. Three: It comes in a compact container, which makes it super-easy to pack. Four: It’s rich in Vitamin C. Of course, I threw several packets in my basket — it was a no-brainer. I knew exactly how else I could use them: to make my son an after-school snack! In particular, my mind immediately darted to a yummy mango y coco arroz con leche recipe I have on hand!
I love serendipitous moments like that, when everything else just falls into place. Those diced mangos killed two birds with one stone.
Now the thought of my little guy going back to school doesn’t seem as scary! At least I got the snack department covered and a wonderful after-school treat in the works. On to the back-to-school clothes shopping!
Ingredients for Mango y Coco Arroz con Leche:
- 3 – cups water
- 1 – teaspoon vanilla extract
- 1 – cinnamon stick
- 1 1/2 – cups rice
- 1/3 – cup shredded sweetened coconut
- 1 – 14 oz. can sweetened condensed milk
- 1 – 12 0z. can evaporated milk
- 3 – 4 oz. plastic containers of Del Monte Diced Mangos (liquid drained)
- In a small pot over a medium flame add water, vanilla extract, and cinnamon stick. Bring water to a boil.
- Add in rice, return water to a boil. Lower flame to low/simmer, cover pot with lid, and simmer for 22 minutes.
- Remove rice from flame, and allow to sit in the pot for 5 minutes. Remove cinnamon stick.
- Make a little aluminum foil tray and pour coconut into it. Place in the toaster oven and toast for 3 to 4 minutes or until browns on the top slightly. Remove from toaster oven and mix with a spoon. Set to the side.
- Place cooked rice in a large bowl, then add in sweetened condensed milk, and evaporated milk. Mix well to combine.
- Drain mango packets then mix diced mango into rice/milk mixture.
- Serve arroz con leche warm, then top each bowl with a pinch of toasted coconut or mix it into the arroz con leche.
For more recipes and thoughts from Nicole Presley click over to her blog: Presley’s Pantry
Nicole loves pinning. Follow her on Pinterest.