Mango Coconut Rice Pudding is a deliciously creamy and tropical variation of traditional rice pudding. With the sweet, juicy flavor of mango and the rich, nutty essence of coconut, this dessert is perfect for a refreshing treat or a sophisticated end to a meal.
Why You’ll Love This Recipe
- Tropical Flavor: The combination of mango and coconut creates a delightful and exotic flavor profile.
- Creamy Texture: The pudding is rich and creamy, thanks to the coconut milk and cooked rice.
- Versatile: Enjoy it warm, chilled, or at room temperature, and garnish with your favorite toppings.
Ingredients
- 1 cup Arborio rice (or any short-grain rice)
- 2 cups coconut milk (full-fat for richness)
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled, pitted, and diced
- 1/2 teaspoon ground cinnamon (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Cook the Rice:
- In a medium saucepan, combine the rice and 1 cup of water. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.
- Prepare the Coconut Mixture:
- In a large saucepan, combine the coconut milk, whole milk, granulated sugar, light brown sugar, and salt. Heat over medium heat until the sugars are dissolved and the mixture is warmed through, but do not let it boil.
- Combine Rice and Coconut Mixture:
- Stir the cooked rice into the coconut mixture. Continue to cook over medium heat, stirring frequently, until the pudding thickens and the rice is well incorporated, about 15-20 minutes.
- Add Vanilla and Mango:
- Remove the saucepan from heat and stir in the vanilla extract.
- Gently fold in the diced mango, allowing it to warm through and infuse the pudding with its flavor.
- Serve and Garnish:
- Spoon the pudding into individual serving dishes or bowls. Sprinkle with ground cinnamon, if using.
- Garnish with fresh mint leaves, additional mango pieces, or toasted coconut flakes, if desired.
- Cool and Store:
- Allow the pudding to cool slightly before serving. It can be enjoyed warm or chilled. If serving chilled, cover and refrigerate for at least 2 hours.
Tips and Variations
- Rice Type: Arborio rice is ideal for its creamy texture, but other short-grain rice varieties can be used as well.
- Mango: Use ripe, sweet mangoes for the best flavor. You can also use frozen mango chunks if fresh mango is not available.
- Coconut Milk: For a lighter version, you can use light coconut milk, but the pudding may not be as rich and creamy.
- Flavor Enhancements: Add a splash of rum or coconut liqueur for an extra layer of flavor, or mix in a handful of toasted coconut for added texture.
Storing the Pudding
- Store: Keep the rice pudding covered in the refrigerator for up to 4 days. The pudding will thicken as it chills.
- Freeze: Rice pudding can be frozen for up to 2 months. Thaw in the refrigerator before serving and give it a good stir to reconstitute.