Slow-Cooker Chocolate Rice Pudding with Mango

Steps

1. Rub the inside of a 4- to 6-quart slow cooker with the butter.
2. In a bowl, whisk the unsweetened cocoa powder, brown sugar, salt and cinnamon with a splash of the whole milk into a smooth paste, then whisk in the rest of the whole milk to make the cocoa milk.
3. Add the rice to the slow cooker, pour in the cocoa milk and stir.
4. Cover and cook on low for 2 1/2 to 3 hours, stirring once an hour, until the rice is tender and the pudding is thick but still loose.
5. Turn off the slow cooker and stir in the chocolate chips and vanilla until the chips melt and the pudding is glossy.
6. Transfer the pudding to a bowl, press plastic wrap onto the surface and chill for at least 3 hours until cold and set.
7. While the pudding chills, blend half the mango with the lime juice until smooth to make a mango sauce; keep the remaining half of the mango diced and refrigerate both.
8. To serve, spoon the chocolate rice pudding into 4 glasses, swirl in the mango sauce and top with the remaining diced mango, the raspberries and the strawberries.