Irresistible Mango Coconut Rice Pudding Recipe Delight

Mango Coconut Rice Pudding is like a tropical vacation for your taste buds. Imagine creamy rice pudding infused with the sweetness of ripe mangoes and the rich, velvety texture of coconut milk. Each spoonful transports you to a sun-soaked beach, where palm trees sway and the waves serenade you with their gentle lullaby.

This delightful dessert is not just a treat for the palate; it carries memories of family gatherings and summer picnics. I remember making this dish on lazy afternoons, the aroma of coconut wafting through the house, as everyone gathered around to savor each bite. It’s perfect for everything from casual weeknight dinners to special celebrations, promising an unforgettable flavor experience.

I still hear my friend’s laughter when I served this pudding at a potluck; it disappeared faster than I could say “seconds, anyone?”

Essential Ingredients

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

• Arborio Rice: This short-grain rice absorbs liquids beautifully, giving the pudding its creamy texture.

• Coconut Milk: Full-fat coconut milk adds richness; use light if you’re looking to cut calories without sacrificing flavor.

• Fresh Mangoes: Choose ripe mangoes that yield slightly when pressed for optimal sweetness and flavor.

• Sugar: Adjust sweetness to your liking; brown sugar adds a lovely caramel note if desired.

• Vanilla Extract: A splash enhances the overall flavor profile; always opt for pure vanilla extract when possible.

• Salt: Just a pinch brings out all the flavors beautifully without making the dish salty.

• Cinnamon (optional): For those who enjoy warmth in their desserts, sprinkle in some cinnamon for added depth.

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

Let’s Make it Together

Prep the Rice: Start by rinsing one cup of Arborio rice under cold water until the water runs clear. This removes excess starch and ensures your pudding won’t be overly gummy.

Cook the Rice: In a medium saucepan over medium heat, combine your rinsed rice with four cups of coconut milk and bring it to a gentle simmer. Stir occasionally until it thickens—about 20 minutes should do.

Add Sweetness and Flavor: Once your rice is creamy and cooked through, stir in sugar (to taste), salt, and vanilla extract. Mix well while savoring that heavenly aroma filling your kitchen.

Mango Magic Time!: Chop two ripe mangoes into small cubes while your pudding cools slightly. Fold them gently into the rice mixture so you don’t mush them up—nobody wants mushy mango!

Chill or Serve Warm: You can enjoy this dessert warm or chill it in the refrigerator for at least two hours if you prefer it cold. Either way, top with extra mango slices before serving for that wow factor.

Savor Every Bite!: Grab yourself a spoon and dig into this creamy concoction. Don’t forget to share… well, unless you’re feeling particularly greedy today!

And there you have it! A simple yet delicious Mango Coconut Rice Pudding recipe that’s sure to impress family and friends alike!

Perfecting the Cooking Process

To achieve the perfect mango coconut rice pudding, start by rinsing the rice to remove excess starch. Cook the rice in coconut milk and water for that dreamy creaminess. Stir frequently to prevent sticking and ensure even cooking.

Add Your Touch

Feel free to customize your pudding! Add spices like cinnamon or nutmeg for warmth. You can also swap in almond milk or cashew cream for a nutty twist, or top with toasted coconut flakes for extra crunch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat, adding a splash of coconut milk to restore creaminess without sacrificing texture.

I remember the first time I made this dish; friends were skeptical about a rice pudding but were blown away once they tasted it! Their delighted smiles were priceless.

FAQ

Can I use brown rice instead of white rice?

Yes, but it will require longer cooking time and adjustments in liquid quantity.

How can I make this recipe vegan?

Use coconut milk exclusively and ensure any sweeteners are plant-based.

What toppings work well with mango coconut rice pudding?

Consider fresh fruits, nuts, or a drizzle of honey or maple syrup for added sweetness.

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Mango Coconut Rice Pudding

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• Author: Mark Taylor
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Mango Coconut Rice Pudding is a tropical delight that combines creamy Arborio rice with luscious coconut milk and ripe mangoes. This easy-to-make dessert evokes memories of sun-soaked beaches, making it perfect for any occasion—be it family gatherings or summer picnics. Enjoy it warm or chilled, and watch it become the star of your dessert table.

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Ingredients

Scale 1x2x3x

• 1 cup Arborio rice
• 4 cups full-fat coconut milk
• 2 ripe mangoes, diced
• 1/3 cup sugar (adjust to taste)
• 1 tsp pure vanilla extract
• Pinch of salt
• 1/2 tsp ground cinnamon (optional)

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Instructions

1. Rinse Arborio rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine rinsed rice and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally for about 20 minutes until thickened.
3. Once creamy, stir in sugar, salt, and vanilla extract.
4. Gently fold in diced mangoes without mashing them.
5. Serve warm or chill in the refrigerator for at least two hours before serving. Top with extra mango slices for garnish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Cooking
• Cuisine: Tropical

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 265
• Sugar: 15g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg

Keywords: To enhance flavor, consider adding a pinch of nutmeg along with cinnamon. For a nutty twist, substitute almond milk for coconut milk. Store leftovers in an airtight container for up to three days; reheat gently on low heat.