Step 1

Make the caramel sauce. In a small sauce pan, combine the sugar and 1/3 cup of water over medium heat. Lightly stir the mixture to dissolve the sugar, but stop stirring as soon as the mixture comes to a boil. Keep a spoon or pastry brush nearby to scrape down the sides and keep the sugar off the sides of the pan. Let the sugar cook for about 7-10 minutes, or until it turns into a deep amber color.

Step 2

As soon as the color turns, remove the sugar mixture from the heat and add in the mango. Let the mango sit and return the mixture to a medium-low heat for about 5 minutes. The mango will start to get juicy and the liquid will spill out. Once the mango looks pretty cooked, slowly add in the heavy cream. Do this slowly so it won't spill back on to you. Then stir in the butter one piece at a time to get a smooth mixture. Add in the salt and let the mixture continue cooking on a low heat for about 5-10 minutes to thicken up. Once thick, take off the heat and let cool. Once the mixture is cool, use a handheld blender or immersion blender to make the caramel smooth. Then set it aside while you make the rice pudding mixture.

Step 3

In a medium sauce pan, mix together the rice, whole milk, evaporated milk, sugar, salt, vanilla, and cinnamon (add as much cinnamon as you would like to flavor the pudding). Cook the mixture lower low-medium heat and let it come to a simmer. You'll want to keep stirring the mixture so it doesn't completely stick to the bottom. Let the rice mixture cook for about 25-30 minutes. You'll know when it's done and ready to go when the mixture looks a little translucent and the rice is floating to the top. It will be pretty thick too.

Step 4

When the mixture looks ready, remove it from the heat and add in the remaining butter, one tablespoon at a time, letting them completely melt. Continue to stir the mixture until it cools down, pretty much to room temperature.

Step 5

While the mixture is cooling, preheat the oven to 350 degrees and prepare a 9-inch springform pan with parchment and grease. Set aside until needed.

Step 6

When the mixture is fully cool, add in the eggs. Make sure the mixture is cool, otherwise the eggs will just cook here and it will ruin the rice pudding. Stir in the eggs and egg yolks until fully combined. The mixture should be pretty thick at this point.

Step 7

Add the mixture to the prepared pan and bake for about 45-55 minutes. The cake will look slightly brown on top when ready. It will also spring back in the pan. Let the cake cool completely before serving.

Step 8

When ready to serve the cake, garnish with the sliced mango and add the caramel sauce on top. The cake will last for about 3 days, but keep it in the fridge. After 3 days, the cake will start to mold with all the dairy, so eat this one up fast!