This creamy Mango Coconut Rice Pudding is a tropical delight that’s both indulgent and nourishing.
Packed with plant-based protein and healthy fats from coconut milk, it’s naturally fiber-rich thanks to rice and fresh mango.
Quick to prepare and perfect for meal prep, it’s a satisfying dessert or snack that blends fruity sweetness with subtle warming spices.
Mango Coconut Rice Pudding
Equipment
- 1 blender
- 1 medium pot with thick base
- Measuring Cups and Spoons
- Knife and cutting board
- Spoon for stirring
Ingredients
- 1 can 14 oz / 400 ml coconut milk
- 2 fresh mangoes about 2 1/2 cups cubed
- 1 cup 200 g long-grain or Jasmine rice
- 2 cups water
- ½ cup granulated sugar
- Juice from 1/2 lime
- 5 cardamom pods or 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare and Cube Mango: Start by selecting two ripe, fragrant mangoes. Peel the skin carefully using a knife or vegetable peeler. Slice around the pit to remove the flesh, then cut the mango into small, uniform cubes. Set aside half of the cubes for blending into the pudding base and reserve the other half to use as a vibrant topping at the end. This ensures you have both creamy mango flavor inside the pudding and fresh, juicy fruit on top.
- Blend Coconut Milk and Mango: Pour one can of coconut milk into a blender. Add half of the prepared mango cubes, along with the cardamom pods (or 1 teaspoon of vanilla extract if preferred) and a small pinch of salt. Blend on high speed for about 1 minute, or until the mixture is completely smooth and fragrant. The coconut milk should take on a subtle golden hue from the mango, and the cardamom or vanilla should infuse a delicate, aromatic flavor that sets the foundation for the pudding.
- Combine Ingredients in a Pot: Transfer the blended coconut-mango mixture into a medium-sized pot with a thick base. Add the rice, 2 cups of water, granulated sugar, and fresh lime juice. Stir thoroughly to combine all ingredients. Using a pot with a thick bottom is important, as it helps prevent the rice from sticking or burning during cooking and ensures even heat distribution for a smooth, creamy pudding.
- Bring to a Gentle Boil: Place the pot over medium heat and slowly bring the mixture to a gentle boil. This process usually takes about 8 minutes. Stir frequently during this stage to prevent the rice from settling and sticking to the bottom of the pot. You’ll notice the aroma of coconut, mango, and cardamom filling your kitchen. At this point, the rice will start absorbing liquid and expanding.
- Simmer to Perfect Consistency: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Continue stirring consistently to prevent any rice from sticking or scorching. Simmer for approximately 20 minutes, allowing the rice to fully absorb the coconut-mango mixture and thicken naturally. The texture should become creamy and slightly thickened, with tender rice grains that melt in your mouth. Adjust the cooking time slightly if you prefer a thicker or looser consistency.
- Taste and Adjust Flavor: After the pudding has thickened, taste the mixture carefully. Adjust sweetness by adding a little more sugar if needed or enhance the citrus brightness with a few extra drops of lime juice. You can also remove the cardamom pods at this stage if you prefer a smoother texture without the pods. This step ensures your pudding is perfectly balanced in flavor before serving.
- Serve with Fresh Mango: Spoon the warm pudding into individual serving bowls. Top each portion with the reserved fresh mango cubes to provide a contrasting texture and burst of fruity sweetness. The bright mango pieces create a visually appealing presentation and enhance the tropical flavor experience. Optionally, sprinkle a tiny pinch of cardamom powder or toasted coconut flakes on top for added aroma and texture.
- Optional Chilling for Later Enjoyment: If desired, let the pudding cool to room temperature before transferring to airtight containers for refrigeration. Chilling for at least 1–2 hours intensifies the flavors and allows the pudding to firm slightly. Serve cold for a refreshing dessert, or reheat gently on the stovetop or in the microwave before topping with fresh mango.
- Enjoy Mindfully: Take a moment to appreciate the creamy, tropical combination of coconut, mango, and rice. This pudding can be enjoyed as a wholesome dessert, a nourishing snack, or a quick treat any time of day. Its naturally rich flavors and comforting texture make it an ideal addition to everyday meals or special occasions.
Notes
- Rice Selection: Jasmine rice works beautifully for a fragrant, soft texture, but Basmati or other long-grain rice varieties are excellent alternatives. Avoid short-grain rice, as it can become too sticky.
- Mango Ripeness: Use ripe, fragrant mangoes for maximum sweetness and flavor. Slightly underripe mangoes may result in a less naturally sweet pudding.
- Sweetener Adjustments: Granulated sugar is standard, but you can experiment with coconut sugar, maple syrup, or agave for subtle flavor variations. Adjust the quantity to taste.
- Spice Options: Cardamom adds a warm, aromatic note, but if unavailable, vanilla extract or a tiny pinch of cinnamon can be substituted.
- Consistency Control: Stir regularly while simmering to prevent sticking, and adjust cooking time slightly to achieve your preferred thickness.
Chef’s Secrets: Tricks For Perfect Pudding
Achieving a silky, smooth pudding is all about attention and patience.
Using a pot with a thick base ensures even heat distribution, reducing the risk of burning.
Blending half the mango with coconut milk infuses the pudding with natural sweetness and a vibrant color.
Stirring frequently while simmering prevents rice from clumping or sticking.
Finally, taste and adjust the lime juice or sugar near the end; this elevates the flavor and balances the tropical sweetness.
Serving Suggestions: Delicious Ways To Enjoy
This pudding shines served warm, topped with fresh mango cubes for a colorful, juicy contrast.
For added texture, sprinkle lightly toasted coconut flakes or a few slivers of almonds on top.
It pairs beautifully with a cup of green tea or a lightly spiced chai for an afternoon snack.
For an indulgent treat, drizzle a small amount of coconut cream over each serving.
Its tropical flavors make it a standout dessert for casual meals or dinner parties.
Storage Tips: Keep Pudding Fresh Longer
Allow the pudding to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3–4 days.
For longer storage, freeze individual portions in airtight containers for up to a month; thaw in the fridge overnight before serving.
When reheating, gently warm over low heat, stirring occasionally to restore its creamy consistency.
Fresh mango topping should be added just before serving to maintain its vibrant color and juiciness.
Frequently Asked Questions
1. Can I make this pudding dairy-free?
Yes! This recipe is naturally dairy-free thanks to the use of coconut milk, making it suitable for vegan diets or those with lactose intolerance.
2. Which rice works best in this pudding?
Long-grain rice such as Jasmine or Basmati is ideal. Short-grain rice may become overly sticky and change the pudding’s texture.
3. Can I prepare this pudding in advance?
Absolutely. The pudding can be made a day ahead and stored in the refrigerator. Add fresh mango cubes just before serving to keep the fruit bright and juicy.
4. What can I use instead of cardamom?
Vanilla extract is a great alternative, or you can experiment with a pinch of cinnamon or nutmeg for a different flavor profile.
5. Can I adjust the sweetness or thickness?
Yes, sugar can be increased or decreased to taste. For a thicker pudding, cook slightly longer while stirring, or reduce the water slightly in the initial simmering stage.
