Mango Coconut Rice Pudding Recipe
Add a delightful tropical twist to a dish as old as time with my mango coconut rice pudding recipe. It laces every thick, creamy mouthful with juicy, sweet, and zesty flavors for a breakfast or dessert that is as fueling as it is flavorful.
Mango Coconut Rice Pudding
This dish really is a fusion of two worlds, bringing together some juicy tropical flavors with a rich, hearty dish that is a staple in cuisines all over the world. Not only is this super filling, it is fun, colorful, and packed with sweet and refreshing flavors!
Ingredients
To make my mango coconut rice pudding recipe, you’ll need the following ingredients:
- Coconut Milk – 1 can coconut milk (14oz or 400ml)
- Mango – 2 fresh mangoes (or about 2 1/2 cups of cubed mango)
- Rice – 1 cup rice (200 grams)
- Water – 2 cups water
- Sugar – 1/2 cup granulated sugar
- Lime Juice – fresh juice from half a lime
- Cardamom – 5 cardamom pods (or 1 tsp vanilla, see notes)
- Salt – pinch of salt
Ingredient Notes
Rice – I used Jasmine rice, but any long-grain rice or Basmati rice would work.
Cardamom – I love cardamom in this recipe. It’s divine paired with mango and coconut milk, but if you don’t have that in your cupboard, try 1 tsp of vanilla instead.
Step-by-Step Instructions
Step 1 – If using fresh mango, peel, cut, and cube the mango. We’ll use half of the mango to blend it with the milk and the other half we’ll add to the rice pudding at the end.
Step 2 – To a blender, add the coconut milk, half the mango you’re using, cardamom pods, and salt, and blend until smooth (about 1 minute).
Step 3 – Add the blender contents, 2 cups of water, lime juice, water, sugar, and rice to a pot. Ideally, use a pot with a thicker base (to prevent the rice pudding from burning).
Step 4 – Bring to a boil over medium heat (it will take about 8 minutes). Stir from time to time to make sure the rice pudding doesn’t burn on the bottom.
Step 5 – Turn the heat down to medium-low and simmer for about 20 minutes, stirring continuously so that the rice pudding doesn’t burn. Simmer until you have the desired consistency (for me, the perfect one was at 20 minutes).
Step 6 – Spoon it into bowls and top it with the remaining mango cubes.
Serving Suggestions
For breakfast or as a snack, it works great served in bowls.
If serving it as a dessert, you could opt for something a little fancier, like the ice cream bowl I used below.
In addition to leftover mango pieces, you can serve this with desiccated coconut to add some aroma and sweet nuttiness to the dish.
This is such a fun and colorful twist on rice pudding, and it definitely belongs on your Instagram!
Let me know in the comments if you loved this tropical take on rice pudding and what other fruits and toppings you added to yours.
Recipe Card
Mango Coconut Rice Pudding
Ingredients
- 1 can coconut milk (14oz or 400ml)
- 2 fresh mangoes (or about 2 1/2 cups of cubed mango)
- 1 cup rice (200 grams)
- 2 cups water
- 1/2 cup granulated sugar
- fresh lime juice from half a lime
- 5 cardamom pods (or 1 tsp vanilla, see notes)
- pinch of salt
Instructions
- Peel, cut, and cube the mango. We’ll use half of the mango to blend it with the milk, and the other half we’ll add to the rice pudding at the end.
- To a blender, add the coconut milk, half the mango you’re using, cardamom pods, and salt, and blend until smooth (about 1 minute).
- Add the blender contents, 2 cups of water, lime juice, water, sugar, and rice to a pot. Ideally, use a pot with a thicker base (to prevent the rice pudding from burning).
- Bring to a boil over medium heat (it will take about 8 minutes). Stir from time to time to make sure the rice pudding doesn’t burn on the bottom.
- Turn the heat down to medium-low and simmer for about 20 minutes, stirring continuously so that the rice pudding doesn’t burn. Simmer until you have the desired consistency (for me, the perfect one is at 20 minutes).
- Spoon it into bowls and top it with the remaining mango cubes.
Notes
Rice – I used Jasmine rice, but any long-grain rice or Basmati rice would work.
Cardamom – I love cardamom in this recipe. It’s divine paired with mango and coconut milk, but if you don’t have that in your cupboard, try 1 tsp of vanilla instead.
You Might Also Like to Try
- Mango Coconut Chia Pudding Recipe That’s Loaded with Sweet and Creamy Goodness
- Tropical Chia Pudding Recipe for a Taste of Paradise
Keep my mango coconut rice pudding recipe for safekeeping, ready for a hearty breakfast or fancy dessert, by saving it to one of your recipe boards.
