Tropical Mango Coconut Rice Pudding Recipe – Blissful Treats

Mango Coconut Rice Pudding is a heavenly treat that swirls tropical flavors with creamy comfort. Imagine the aroma of coconut wafting through your kitchen while the sweet mango adds a luscious touch, making your taste buds do a happy dance.

This delightful dish evokes memories of sun-kissed beaches and lazy afternoons. Whether it’s a cozy family gathering or a picnic in the park, Mango Coconut Rice Pudding is perfect for any occasion, promising an explosion of flavor that you won’t soon forget.

I still remember the first time I made this Mango Coconut Rice Pudding for my friends. Their delighted faces said it all—pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Short-Grain Rice: Opt for a high-starch variety like Arborio for its creamy texture when cooked.

• Coconut Milk: Use full-fat coconut milk for rich creaminess; light versions may not yield the same luscious result.

• Mango: Fresh ripe mangoes are best; they should be sweet and fragrant to balance the pudding’s creaminess.

• Sugar: Adjust according to your sweetness preference; brown sugar can add depth and caramel notes.

• Vanilla Extract: Choose pure vanilla extract for an aromatic boost that complements the tropical flavors perfectly.

• Salt: Just a pinch enhances all those sweet flavors and balances the dish beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Rice: Rinse one cup of short-grain rice under cold water until the water runs clear. Combine it with two cups of water in a medium saucepan. Bring to a boil over medium heat, then reduce to low and cover, simmering for about 15 minutes until tender.

Add Coconut Milk and Sugar: Once cooked, stir in one can of full-fat coconut milk and half a cup of sugar into the rice. Mix well and let everything simmer for another 10 minutes until thickened slightly. The smell will be divine!

Incorporate Vanilla and Salt: Remove from heat and stir in one teaspoon of pure vanilla extract along with a pinch of salt. The mixture will sing with flavor as you add these elements.

Prepare the Mango Topping: While your pudding cools slightly, peel and dice one ripe mango into small chunks. This fruity topping not only adds color but also provides fresh bursts of sweetness.

Serve Up Your Creation!: Spoon the warm or chilled pudding into bowls and top generously with diced mangoes. You can drizzle extra coconut milk on top if you’re feeling indulgent!

Enjoy this tropical delight as dessert or even breakfast!

With each bite filled with creamy coconut goodness and fruity sweetness, you’ll be transported to paradise!

Perfecting the Cooking Process

Start by rinsing the rice until the water runs clear, then cook it with coconut milk and a pinch of salt for a rich base. Simmer on low heat until creamy, stirring occasionally to prevent sticking.

Add Your Touch

Feel free to swap in almond milk for a nutty flavor or add fresh fruit like mango slices for extra freshness. A sprinkle of cinnamon can also elevate the taste beautifully.

Storing & Reheating

Store leftover Mango Coconut Rice Pudding in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of coconut milk to restore creaminess.

Sharing this recipe takes me back to family gatherings where my cousin, who swears he’s a mango expert, declared my pudding “life-changing.” It’s always nice to impress those who think they know better!

FAQ

Can I use brown rice instead of white rice?

Yes, but brown rice will require longer cooking time and may alter texture slightly.

How can I make this recipe vegan?

Simply use coconut milk and avoid adding any dairy products; it’s naturally vegan-friendly!

What toppings go well with Mango Coconut Rice Pudding?

Consider fresh mango slices, toasted coconut flakes, or even a drizzle of honey for added flavor.

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Mango Coconut Rice Pudding

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• Author: Maria Del
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Mango Coconut Rice Pudding is a delightful tropical dessert that combines creamy coconut with sweet, ripe mango for a blissful experience. This easy-to-make dish captures the essence of paradise in every bite, making it perfect for gatherings or a cozy night in. Serve it warm or chilled to enjoy its luscious texture and vibrant flavors.

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Ingredients

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• 1 cup short-grain rice (preferably Arborio)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup sugar (adjust to taste)
• 1 ripe mango (peeled and diced)
• 1 tsp pure vanilla extract
• Pinch of salt

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Instructions

1. Rinse the rice under cold water until the water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
2. Stir in the coconut milk and sugar into the cooked rice. Simmer for an additional 10 minutes until slightly thickened.
3. Remove from heat and mix in vanilla extract and salt.
4. Top with diced mango before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Simmering
• Cuisine: Tropical

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 230
• Sugar: 12g
• Sodium: 60mg
• Fat: 10g
• Saturated Fat: 9g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg