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.