1. Make orange anglaise. Juice oranges (you need 1.5 cups juice). Zest oranges (you need 2 teaspoons zest). Juice lemon (you need 2 teaspoons). Put both juice in a microwave safe bowl. In a medium bowl, beat together eggs and granulated sugar. Take 1/4 cup of the juice mixture out of the bowl and whisk into the egg mixture bowl until combined. Heat the rest of juice mixture in a microwave until warmed up (20-25 seconds). Then transfer the juice mixture into the egg mixture bowl and whisk well. Put the mixture into a saucepan straining through a strainer. Cook over medium-low heat stirring constantly until slightly thickened like saucy (10-12 minutes). Remove the saucepan from the heat and strain through a strainer into another bowl.

2. Make mango rice pudding. In another saucepan, put milk, rice, granulated sugar and salt, and stir to combine. Heat over medium heat and cook stirring constantly (when small bubbles start to appear, reduce heat to medium-low) until rice is tender and the liquid is absorbed (4-5 minutes). Stir in orange anglaise, orange zest, mango and nuts until combined.

3. Divide the rice pudding among 4 servings. Top with toasted coconut chips. Serve as warm pudding or refrigerate until chilled then serve as chilled pudding, your preference.