Coconut Mango Rice Pudding

Oh, how I adore recipes that transport you. This Coconut Mango Rice Pudding does just that. The first time I made it, the aroma alone filled my kitchen with the scent of sunshine and holidays. My family, usually divided in their dessert preferences, unanimously devoured it. The creamy coconut milk, the sweet, tangy mango, and the comforting warmth of the rice created a symphony of textures and flavors that had everyone reaching for seconds, and even thirds! It’s become a regular treat in our home, perfect for those evenings when we crave a little tropical escape, no matter the weather outside. This recipe isn’t just a dessert; it’s a little bit of sunshine in a bowl, and I can’t wait for you to experience the same joy it brings to my family.

Ingredients for Coconut Mango Rice Pudding

• Arborio Rice (1 cup): This short-grain rice is essential for the creamy texture of rice pudding. Its high starch content releases beautifully during cooking, creating that signature velvety consistency we all love. You can also use other short-grain rice like sushi rice, but Arborio is traditionally preferred for its creamy result.
• Full-Fat Coconut Milk (2 cans, 13.5 oz each): The heart and soul of this pudding! Full-fat coconut milk provides the rich, creamy base and that unmistakable tropical coconut flavor. Using full-fat is crucial for the desired richness; light coconut milk will result in a thinner, less decadent pudding.
• Water (2 cups): Water helps to cook the rice initially, ensuring it softens perfectly before the coconut milk is added. This initial cooking stage is important for achieving the right texture.
• Granulated Sugar (½ cup): Sweetness is key in a dessert like rice pudding. Granulated sugar provides clean sweetness that complements the coconut and mango flavors. You can adjust the amount to your preference, but this amount provides a balanced sweetness.
• Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor profile, adding warmth and depth. It beautifully complements both the coconut and mango, tying all the flavors together harmoniously.
• Pinch of Salt: A small pinch of salt is crucial in desserts. It balances the sweetness and enhances all the other flavors, preventing the pudding from tasting flat or overly sugary.
• Ripe Mangoes (2 large): The star of the show! Ripe mangoes provide a burst of tropical sweetness and a delightful tang that cuts through the richness of the coconut milk. Look for mangoes that are fragrant and slightly soft to the touch. You’ll need some for the pudding itself and extra for topping.
• Lime Juice (1 tablespoon): Fresh lime juice brightens the mango flavor and adds a zesty counterpoint to the sweetness. It’s especially important if your mangoes are very sweet; the lime juice provides balance.
• Toasted Coconut Flakes (for garnish, optional): Toasted coconut flakes add a delightful crunch and intensify the coconut flavor. They also add a beautiful visual appeal to the finished pudding. These are optional but highly recommended for texture and flavor.
• Fresh Mint Leaves (for garnish, optional): Fresh mint leaves add a pop of color and a refreshing aroma. They complement the tropical flavors and make the pudding even more visually appealing. Optional, but a lovely finishing touch.

Instructions for Making Coconut Mango Rice Pudding

1. Rinse the Rice: Begin by rinsing the Arborio rice under cold water in a fine-mesh sieve until the water runs clear. This step removes excess starch from the surface of the rice, which helps prevent the pudding from becoming overly gummy and ensures a creamier texture. Rinsing is a small step, but it makes a noticeable difference in the final result.
2. Combine Rice and Water: In a medium-sized saucepan, combine the rinsed Arborio rice and water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Simmering gently allows the rice to absorb the water and soften without scorching. Keep the lid on to trap steam and ensure even cooking.
3. Check Rice Texture: After 15 minutes, check the rice. It should have absorbed most of the water and be tender but still slightly firm to the bite. If there is still a lot of water, continue to simmer, covered, for another 2-3 minutes, checking frequently to prevent sticking. The goal is for the rice to be cooked through but not mushy.
4. Add Coconut Milk and Sugar: Pour in the full-fat coconut milk and granulated sugar into the saucepan with the cooked rice. Stir well to combine everything. The coconut milk will add richness and flavor, and the sugar will sweeten the pudding. Ensure the sugar dissolves completely into the warm mixture.
5. Simmer and Thicken: Increase the heat to medium-low and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue to simmer, uncovered, for about 20-25 minutes, or until the rice pudding has thickened to your desired consistency. Stirring frequently is crucial during this stage to prevent sticking and ensure even cooking and thickening. The pudding will thicken as the rice releases more starch and absorbs the coconut milk.
6. Stir in Vanilla and Salt: Once the rice pudding has reached your desired thickness (it should coat the back of a spoon), remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt. These additions enhance the flavor and balance the sweetness. The vanilla adds warmth, and the salt balances the overall taste.
7. Prepare the Mango Puree: While the rice pudding is simmering and thickening, prepare the mango puree. Peel and chop one of the ripe mangoes. Place the chopped mango in a blender or food processor and blend until smooth. Add the lime juice to the mango puree and blend again briefly to combine. The lime juice brightens the mango flavor and prevents oxidation, keeping the puree vibrant. Taste and adjust lime juice if needed, depending on the sweetness of your mango.
8. Fold in Mango Puree: Gently fold the mango puree into the warm rice pudding. Stir until the puree is evenly distributed throughout the pudding, creating a beautiful swirl of color and flavor. Folding ensures the puree is incorporated without making the pudding too thin.
9. Chill (Optional but Recommended): For the best flavor and texture, allow the coconut mango rice pudding to cool slightly, then transfer it to a serving bowl or individual bowls. Cover and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together beautifully and the pudding to thicken further. While it can be enjoyed warm, chilling enhances the overall experience.
10. Prepare Mango Topping: While the pudding is chilling, prepare the mango topping. Peel and dice the remaining mango. You can dice it into small cubes or slices, depending on your preference.
11. Serve and Garnish: When ready to serve, spoon the chilled coconut mango rice pudding into bowls. Top with the diced fresh mango, toasted coconut flakes (if using), and fresh mint leaves (if using). Serve chilled and enjoy this tropical delight! Garnishing adds visual appeal and textural contrast, making the dessert even more enjoyable.

Nutrition Facts for Coconut Mango Rice Pudding (per serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Serving Size: ½ cup (approximately) – This recipe typically yields about 6-8 servings, depending on serving size. Half a cup is a reasonable portion for a dessert.
• Calories: Approximately 250-300 kcal per serving – This provides an estimate of the energy content per serving, important for those watching calorie intake. The calorie count is primarily influenced by the coconut milk, rice, and sugar content.
• Fat: Approximately 12-15g per serving – This reflects the fat content, primarily from the full-fat coconut milk. It’s important to note this is mostly healthy fats from coconut.
• Carbohydrates: Approximately 35-40g per serving – This indicates the carbohydrate content, mainly from the rice and sugar. This is a significant source of energy in the pudding.
• Sugar: Approximately 20-25g per serving – This highlights the sugar content, both added sugar and natural sugars from mango. This is important for those monitoring sugar intake.

Preparation Time for Coconut Mango Rice Pudding

• Prep Time: 15 minutes – This includes time for rinsing rice, chopping mangoes, and gathering ingredients. It’s a relatively quick prep process.
• Cook Time: 40 minutes – This encompasses the simmering time for the rice and the pudding to thicken. Most of the cooking time is hands-off simmering, requiring occasional stirring.
• Total Time: 55 minutes (plus chilling time) – This is the total active and cooking time. Remember to factor in chilling time for optimal texture and flavor, ideally at least 2 hours or overnight. While the active time is under an hour, the chilling step is crucial for the best result.

How to Serve Coconut Mango Rice Pudding

• Chilled: This pudding is best served chilled, especially on warm days. The cold temperature enhances the refreshing tropical flavors and provides a delightful coolness.
• Warm (Less Common, but Possible): While traditionally served chilled, you can also enjoy it warm, especially if you prefer a comforting, warm dessert. The texture will be slightly softer when warm.
• Individual Bowls or Glasses: Serve in individual bowls, dessert cups, or even small glasses for an elegant presentation. This makes portion control easier and looks visually appealing.
• Toppings Galore: Get creative with toppings!
  • Fresh Mango: Diced or sliced fresh mango is a must for enhancing the mango flavor and adding freshness.
  • Toasted Coconut Flakes: Adds crunch and intensifies the coconut notes.
  • Chopped Nuts: Cashews, macadamia nuts, or almonds provide a contrasting texture and nutty flavor.
  • Mint Leaves: Fresh mint sprigs add a pop of color and a refreshing aroma.
  • Lime Zest: A sprinkle of lime zest adds extra zing and aromatic complexity.
  • Whipped Cream or Coconut Cream: For extra indulgence, top with a dollop of whipped cream or coconut cream (for a vegan option).
  • Mango Coulis: For a richer mango experience, drizzle with a homemade mango coulis (mango puree thinned with a little sugar syrup).
  • A Sprinkle of Spices: A pinch of cardamom or cinnamon can add warmth and complexity, especially if serving warm.

Additional Tips for Perfect Coconut Mango Rice Pudding

1. Use Full-Fat Coconut Milk: This is non-negotiable for the best creamy texture and rich coconut flavor. Light coconut milk will result in a thinner, less satisfying pudding. Full-fat coconut milk is the key to the signature richness of this dessert.
2. Don’t Skip Rinsing the Rice: Rinsing the rice removes excess starch and prevents the pudding from becoming overly sticky or gummy. This simple step significantly improves the texture of the final dish.
3. Stir Frequently While Simmering: Stirring prevents the rice from sticking to the bottom of the pan and ensures even cooking and thickening. Consistent stirring is crucial, especially during the final thickening stage.
4. Adjust Sweetness to Taste: Mangoes vary in sweetness. Taste the pudding after adding the sugar and adjust the amount to your preference. You can always add more sugar if needed, but it’s harder to remove sweetness.
5. Use Ripe, Flavorful Mangoes: The quality of the mangoes directly impacts the flavor of the pudding. Choose ripe, fragrant mangoes for the best tropical taste. Slightly soft mangoes are usually ripe and ready to use.
6. For a Vegan Version: This recipe is naturally vegan! Just ensure you are using plant-based milk and toppings if you are strictly vegan. No substitutions are needed for the base recipe to be vegan-friendly.
7. Make it Ahead of Time: Rice pudding is a great make-ahead dessert. It actually tastes even better the next day after the flavors have melded together in the refrigerator. Prepare it a day in advance for easier entertaining or meal prepping.
8. Experiment with Spices: For a warmer flavor profile, consider adding a pinch of cardamom, cinnamon, or nutmeg to the pudding while it simmers. These spices complement both coconut and mango beautifully and add depth to the flavor.

Frequently Asked Questions (FAQ) about Coconut Mango Rice Pudding

1. Can I use a different type of rice? While Arborio rice is recommended for its creamy texture, you can use other short-grain rice varieties like sushi rice or Carnaroli rice. Long-grain rice is not recommended as it won’t yield the same creamy texture.
2. Can I use frozen mango? Yes, you can use frozen mango, especially for the puree. Thaw it slightly before blending. For the topping, fresh mango is preferred for its texture and vibrant flavor, but thawed frozen mango can also work in a pinch.
3. Can I reduce the sugar? Yes, you can reduce the sugar to your liking. Start with a smaller amount (e.g., 1/3 cup) and taste, adding more if needed. Remember that mangoes also contribute natural sweetness.
4. Can I make this pudding without coconut milk? Using coconut milk is essential for the signature flavor and richness of Coconut Mango Rice Pudding. If you want to avoid coconut, you might be looking for a different rice pudding recipe altogether. However, for a less intense coconut flavor, you could try using a blend of half coconut milk and half plant-based milk like almond or oat milk, but the texture and flavor will be altered.
5. How long does coconut mango rice pudding last in the refrigerator? Properly stored in an airtight container in the refrigerator, coconut mango rice pudding will last for up to 3-4 days. The texture may thicken further upon refrigeration, but it will still be delicious.
6. Can I freeze coconut mango rice pudding? Freezing is not recommended as the texture of rice pudding can change and become grainy upon thawing. It’s best enjoyed fresh or within a few days of making it.
7. My rice pudding is too thick. How can I thin it out? If your rice pudding becomes too thick, you can thin it out by gently heating it in a saucepan with a little extra coconut milk or water. Stir until it reaches your desired consistency. Add liquid gradually to avoid making it too thin.
8. What if I don’t have fresh mangoes? While fresh mangoes are ideal, you can use good quality canned mango pulp as a substitute, especially for the puree. However, fresh mangoes for topping are highly recommended for the best flavor and texture contrast. If using canned pulp, adjust sugar levels accordingly as some canned pulps are pre-sweetened.

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