Mango-Lime Pudding

Combine the cooked white rice, milk, and salt in a large saucepan over medium heat. Stir frequently to prevent sticking.

Once the mixture is warm and begins to thicken slightly, remove from heat and stir in the sweetened condensed milk until fully incorporated.

Fold the peeled and finely chopped mangos into the rice mixture gently, preserving the fruit's texture.

Stir in the freshly-squeezed lime juice and mix until evenly distributed throughout the pudding.

Divide the pudding among four serving bowls or glasses and refrigerate until ready to serve. The pudding can be served chilled or at room temperature.