Mango Coconut Rice Pudding Recipe
If you have a craving for something creamy, tropical, and utterly comforting, you are going to fall head over heels for this Mango Coconut Rice Pudding. This delightful dessert combines the velvety smoothness of coconut milk with the tender bite of jasmine rice, elevated by the bright, juicy flavor of fresh mango. It’s a celebration of textures and tastes, perfect for sharing with friends or savoring as a sweet moment of self-indulgence. Whether you’re looking for a nourishing snack or a light dessert, Mango Coconut Rice Pudding is a delicious treat that brings a little sunshine to your table, no matter the season.
Ingredients You’ll Need
The magic of Mango Coconut Rice Pudding lies in its simplicity. Each ingredient plays an essential role: the rice provides a creamy base, the coconut milk adds rich depth and tropical flair, the sugar balances sweetness, and the lime zest plus juice add a refreshing tang. Of course, the ripe mango crowns the dish with juicy bursts of flavor and vibrant color.
- 1 cup cooked white rice: Jasmine rice is ideal for its fragrance, but any cooked white rice will work wonderfully for creaminess.
- 1 quart (4 cups) “original flavor” coconut milk beverage: The creamy coconut milk infuses the pudding with tropical richness that’s subtly sweet.
- 1/4 cup granulated sugar: This brings the perfect gentle sweetness to enhance the flavors without overpowering them.
- Pinch of salt: Salt balances the flavors and makes the sweetness pop more vibrantly.
- Zest and juice from 1/4 a lime: The lime adds a fresh, bright contrast, lifting the whole dish.
- 1 mango, seeded, peeled, and diced: Fresh mango tops the pudding with juicy sweetness and a gorgeous golden hue.
How to Make Mango Coconut Rice Pudding
Step 1: Combine the Base Ingredients
Start by placing the cooked rice, coconut milk, sugar, and a pinch of salt into a medium saucepan. Turn the heat to medium and bring the mixture to a gentle boil. This step is where the foundation of your Mango Coconut Rice Pudding begins to form, blending creamy and sweet elements harmoniously.
Step 2: Simmer Until Thick and Creamy
Once boiling, reduce the heat to low and let the pudding simmer. Stir occasionally during these 15 to 20 minutes to prevent the rice from sticking to the bottom. This slow simmering allows the coconut milk to thicken and the rice to soften further, creating that luscious creamy consistency you dream about.
Step 3: Add Bright Citrus Notes
When your pudding reaches the perfect, thick texture, stir in the lime zest and fresh lime juice. These citrusy accents bring a refreshing zing that cuts through the creamy sweetness and adds a playful brightness to your Mango Coconut Rice Pudding.
Step 4: Chill Until Set
Divide the pudding evenly into glass jars or bowls, cover them, and pop them into the refrigerator. Give it at least 4 hours to chill and set—the longer it rests, the more the flavors meld together. Overnight chilling works beautifully if you want to prepare ahead.
Step 5: Top with Fresh Mango
Just before serving, generously spoon the diced mango over each pudding portion. This topping adds an irresistible fruity freshness and a delightful texture contrast that completes this dreamy Mango Coconut Rice Pudding.
How to Serve Mango Coconut Rice Pudding
Garnishes
Enhance your Mango Coconut Rice Pudding with a few simple garnishes. Toasted coconut flakes add crunch and deepen the coconut flavor. A sprinkle of chia seeds brings a subtle nuttiness and a nutrient boost. For a pop of color and freshness, fresh mint leaves make an elegant, aromatic touch.
Side Dishes
Serve this dessert alongside tropical-inspired treats for a complete experience. Think crispy coconut macaroons, silky mango sorbet, or even a light cardamom tea that complements the pudding’s warm sweetness. These pairings elevate the tropical vibe and make your meal feel like a mini getaway.
Creative Ways to Present
Presentation makes dessert feel truly special. Try serving your Mango Coconut Rice Pudding in small mason jars layered with mango puree or passionfruit pulp for added tang. Alternatively, hollow out a mango half and fill it with the pudding for a stunning, edible bowl that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mango Coconut Rice Pudding in airtight containers and store in the fridge. It will keep well for 3 to 4 days, allowing you to enjoy a ready-made tropical treat whenever the craving hits.
Freezing
While freezing is possible, it’s best to freeze the pudding without the fresh mango topping. Store in freezer-safe containers for up to 1 month. When thawing, do so overnight in the fridge and add fresh mango just before serving to maintain the best texture and flavor.
Reheating
Reheat chilled pudding gently on the stove over low heat, stirring occasionally. You can add a splash of coconut milk to loosen the texture if necessary. Be careful not to boil it again as the pudding may curdle or dry out.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While jasmine rice offers the best aroma and texture, medium or short-grain white rice can be used too. The key is to use rice that’s already cooked to ensure the pudding turns out creamy and smooth.
Is coconut milk beverage the same as canned coconut milk?
Not quite. Coconut milk beverage is usually lighter and thinner, often found in cartons, while canned coconut milk is thicker and richer. For this dish, the beverage works beautifully to create a lighter pudding, but you can adjust the thickness by mixing canned coconut milk with water.
Can this dessert be made vegan?
Yes! This Mango Coconut Rice Pudding is naturally vegan since it uses coconut milk instead of dairy. Just be sure to use sugar that’s certified vegan if that concerns you.
How ripe should the mango be?
Choose mangoes that are fully ripe but still firm. They should yield slightly under gentle pressure and be fragrant. This ensures the mango topping is juicy without being overly mushy.
Can I add spices to the pudding?
Definitely! Feel free to stir in warming spices like cinnamon, cardamom, or nutmeg during the simmering step. These will add cozy layers of flavor that complement the tropical ingredients perfectly.
Final Thoughts
Mango Coconut Rice Pudding is one of those comforting, bright dishes that feels like a little celebration every time you taste it. So creamy, subtly sweet, and bursting with tropical sunshine, it’s a recipe worth keeping close. Whether you’re making it for a special occasion or just because you deserve a treat, I hope you give this delightful pudding a try and enjoy every luscious spoonful as much as I do!
Print
Mango Coconut Rice Pudding Recipe
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
This Mango Coconut Rice Pudding is a creamy, tropical dessert that blends the fragrant sweetness of jasmine rice with rich coconut milk, a hint of lime, and fresh diced mango. Perfectly chilled and naturally sweetened, it offers a luscious, dairy-free treat ideal for warm days or anytime you crave a comforting, fruity pudding.
Ingredients
Main Ingredients
- 1 cup cooked white rice (jasmine rice recommended)
- 4 cups (1 quart) original flavor coconut milk beverage
- 1/4 cup granulated sugar
- Pinch of salt
- Zest and juice from 1/4 of a lime
- 1 mango, seeded, peeled, and diced
Instructions
- Combine ingredients: In a medium saucepan, combine the cooked rice, coconut milk, sugar, and a pinch of salt. Place over medium heat and bring the mixture to a gentle boil.
- Simmer and thicken: Once boiling, reduce heat to low. Let the mixture simmer, stirring occasionally every few minutes to prevent the rice from sticking to the bottom. Continue cooking for 15 to 20 minutes until it reaches a thick and creamy consistency.
- Add lime flavor: Stir in the zest and juice from 1/4 of a lime to enhance the tropical flavors and add a subtle citrus brightness.
- Chill the pudding: Divide the pudding evenly between 4 to 6 small glass jars or bowls. Cover each container and refrigerate for at least 4 hours or preferably overnight, allowing the pudding to set and flavors to meld.
- Add mango topping: Just before serving, top each chilled pudding with freshly diced mango for a juicy, sweet contrast.
Notes
- Jasmine rice works best for its fragrant aroma, but any white rice will do.
- Stir frequently while simmering to avoid the pudding sticking to the pan and burning.
- You can adjust the sweetness by increasing or decreasing the sugar to taste.
- For a creamier texture, use full-fat coconut milk beverage.
- This pudding keeps well for up to 3 days in the refrigerator.
- Serve chilled for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Tropical/Asian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 210
- Sugar: 15g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mango rice pudding, Coconut rice pudding, Tropical dessert, Vegan rice pudding, Creamy rice dessert, Dairy-free pudding
