Make the long grain rice in the coffee. Drain, collect the drained liquid. Stir through with the gelatine swollen according to the instructions, cool. In the meantime, mix the cooled long grain rice with the egg yolk and the whipped cream, which has been whipped with a little vanilla sugar until semi-stiff. Add the gelatine liquid and sweeten if desired. Pour into a coated dish and place in the refrigerator to set, then turn out. For the mango sauce, remove the skin from the fruit, cut the whole pulp from the core and crush. Pass through a sieve to remove the fibers it contains, season with sugar and juice of one lemon. Serve with coffee pudding.
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