1 pound fresh mangoes, peeled with seeds removed (500gr)
¾ cup sugar, or to taste (150gr)
¼ teaspoon ground cinnamon (2gr)
1 cup dark rum, or to taste (optional) (240ml)
Lime wedges
Instructions
Place the rice and water in a 3 qt (3lt) saucepan, and bring to a boil. Lower the heat to simmering, and cover. Cook until the rice is tender, about 20 minutes. Remove from heat. Allow the pan to cool completely.
Add the fresh mangoes to the rice water, and purée until very smooth using an immersion blender (or you can blend in a regular blender as well.) Add the cinnamon and sugar, and blend for 2 to 3 seconds to combine well.
Pour the mixture into a pitcher, cover, and chill for at least 2 hours or overnight.
Stir in the rum right before serving. Serve with lime wedges.