Bring almond drink and salt to the boil. Add 2 tablespoons of sugar and rice, bring to the boil while stirring and allow to swell at low heat for about 30 minutes, stirring occasionally. Remove from heat and let rice pudding cool down while stirring several times.
For the fruit salad, peel the mango, remove the flesh from the stone and then cut into slices. Wash the apple, quarter and core it. Halve the quarter again and cut into slices. Remove the physalis from its casing and cut in half.
Mix fruits with lime peel, lime juice and 1 teaspoon sugar.
Roughly chop the almonds. Roast in a pan without fat. Add 1 teaspoon sugar and caramelise briefly. Take out and let cool down. Arrange rice pudding with obsalad and almonds.