Mango Coconut Rice Pudding is the dreamy dessert that dances on your taste buds, wrapping you in a tropical embrace with every spoonful. Imagine the creamy texture of rice mingling with sweet mango and a hint of coconut, creating an irresistible symphony of flavors that makes your heart sing.
This delightful dish is perfect for sunny afternoons, cozy gatherings, or any time you crave a little slice of paradise. Trust me, each bite will transport you to a beachside cabana, where palm trees sway and the ocean breeze whispers sweet nothings into your ear.
Why You'll Love This Recipe
- This Mango Coconut Rice Pudding is incredibly easy to make, allowing you to whip up a delicious treat in no time
- The rich flavors of coconut and mango create a delightful harmony that’s visually stunning
- It’s versatile enough to serve warm or cold, making it perfect for any occasion
- Enjoy it as a light dessert or a fancy breakfast treat
I still remember the first time I made this Mango Coconut Rice Pudding for my friends. Their eyes widened with delight as they tasted it, declaring me the dessert queen of our group.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jasmine Rice: Use high-quality jasmine rice for its fragrant aroma and perfect texture in puddings.
Coconut Milk: Full-fat coconut milk adds richness; light versions can be used if you’re watching calories.
Mango: Ripe and juicy mangoes are essential; choose ones that yield slightly to pressure.
Sugar: Adjust sweetness according to your preference; brown sugar can add depth.
Salt: A pinch balances the sweetness and enhances flavor.
Vanilla Extract: Pure vanilla extract elevates the dish with its warm aroma.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
**Prepare the Rice**: Rinse one cup of jasmine rice under cold water until it runs clear to remove excess starch. Add it to a pot with two cups of coconut milk and a pinch of salt.
**Cook the Mixture**: Bring the mixture to a boil over medium heat while stirring occasionally. Once boiling, reduce heat, cover, and simmer for about 15-20 minutes until rice absorbs most of the liquid.
**Add Sugar and Vanilla**: Stir in half a cup of sugar and one teaspoon of vanilla extract once the rice is tender. Keep cooking for another five minutes while stirring gently until creamy.
**Incorporate Mangoes**: Remove from heat and fold in one diced ripe mango. Let it cool slightly so the flavors meld together beautifully.
**Serve It Up**: Spoon your delightful pudding into bowls or cups. Chill in the refrigerator if you prefer it cold or enjoy warm with additional mango slices on top.
This Mango Coconut Rice Pudding is not just easy but also fun to make! Each step brings you closer to a tropical getaway without ever leaving your kitchen. So grab those ingredients and let’s dive into this sweet adventure!
You Must Know
- This delightful Mango Coconut Rice Pudding captures tropical flavors, making it a perfect dessert that transports you to the beach
- Its creamy texture and bright fruitiness create an irresistible treat your friends will rave about
- Plus, it’s super easy to whip up!
Perfecting the Cooking Process
Start by simmering the rice in coconut milk until tender, then stir in mango puree for a luscious finish. This sequence maximizes flavor while ensuring each ingredient complements the other perfectly.
Add Your Touch
Feel free to add a splash of vanilla extract or a sprinkle of cinnamon to elevate the pudding’s flavor. You can even swap mango with pineapple or passion fruit for a fruity twist!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of coconut milk if needed for creaminess.
Chef's Helpful Tips
- To achieve the best texture, use short-grain rice; it absorbs more liquid and becomes creamier
- Always rinse your rice before cooking to remove excess starch for smoother pudding
- Letting the pudding chill enhances its flavor and texture, so be patient!
The first time I made Mango Coconut Rice Pudding, my friends declared it “life-changing.” Their smiles as they savored each spoonful felt like my ultimate cooking win!
FAQ
Can I use other fruits in Mango Coconut Rice Pudding?
Yes, try using pineapple or passion fruit for exciting flavor variations.
How long does this pudding last in the fridge?
The pudding stays fresh for up to three days when stored properly in an airtight container.
Can I make this recipe vegan-friendly?
Absolutely! The ingredients are already vegan; just ensure all add-ins are plant-based.
Mango Coconut Rice Pudding
Indulge in the tropical delight of Mango Coconut Rice Pudding, a creamy and luscious dessert that combines the sweet flavors of ripe mango with rich coconut milk. This easy-to-make treat is perfect for any occasion, offering a taste of paradise with each spoonful. Whether enjoyed warm or chilled, this pudding is sure to impress your friends and family.
- Total Time: 35 minutes
- Yield: Serves approximately 4
Ingredients
- 1 cup jasmine rice
- 2 cups full-fat coconut milk
- 1 ripe mango, diced
- 1/2 cup sugar (adjust to taste)
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Combine rinsed rice, coconut milk, and a pinch of salt in a pot.
- Bring the mixture to a boil over medium heat while stirring occasionally. Once boiling, reduce heat, cover, and simmer for 15-20 minutes until most liquid is absorbed.
- Stir in sugar and vanilla extract; cook for an additional 5 minutes until creamy.
- Remove from heat and fold in diced mango. Allow to cool slightly before serving.
- Spoon into bowls; serve warm or chill in the refrigerator for a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 22g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
