Why You’ll Love This Mango Coconut Rice Pudding

• It’s a textural dream. You get the creamy, almost porridge-like base from the rice and coconut milk, punctuated by juicy, soft bursts of fresh mango. It’s smooth, it’s fruity, and it’s just so satisfying to eat.
• The flavor combination is pure sunshine. The rich, slightly nutty taste of coconut is a perfect partner for the bright, tropical sweetness of mango. It’s a pairing that instantly lifts your mood and tastes far more decadent than it actually is.
• It’s wonderfully versatile. Serve it warm for a cozy dessert, or chill it thoroughly for a refreshing, almost parfait-like experience. You can also easily adjust the sweetness to your liking, making it perfect for any palate.
• It’s deceptively simple to make. Honestly, the hardest part is waiting for it to cook. It’s a one-pot situation that requires minimal fuss—just a bit of stirring and patience while the rice absorbs all that lovely coconut flavor.

Ingredients & Tools

• 1 cup Arborio or other short-grain white rice
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups whole milk (or your preferred milk)
• 1/3 cup granulated sugar, plus more to taste
• 1 large, ripe mango, peeled and diced
• 1/4 tsp salt
• 1 tsp vanilla extract (or the seeds from half a vanilla bean)
• Optional: Toasted coconut flakes, fresh mint, or a squeeze of lime juice for serving

Tools: A medium-sized, heavy-bottomed saucepan, a wooden spoon or spatula, and a sharp knife for the mango.

A quick note on the ingredients—using full-fat coconut milk is key here for that luxuriously creamy texture. And while you can use any short-grain rice, Arborio (the same rice used for risotto) gives an especially lovely, plump result. As for the mango, you want one that’s fragrant and gives slightly to gentle pressure; that’s where the best flavor is.

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 40-45 minutes (plus chilling time, if desired)

Before You Start: Tips & Ingredient Notes

• Rinse that rice! Giving your rice a good rinse under cold water until the water runs clear is a small step with a big payoff. It removes excess surface starch, which helps prevent the pudding from becoming overly gluey and gives you a cleaner, creamier result.
• How to pick the perfect mango. Don’t judge a mango by its color alone! The best test is to give it a gentle squeeze near the stem—it should have a slight give, like a ripe avocado. It should also smell sweet and fragrant at the stem end.
• Toasting coconut flakes is a game-changer. If you’re using coconut flakes for garnish, toasting them in a dry pan for a few minutes until golden brown adds a incredible nutty flavor and a wonderful crunch that contrasts beautifully with the creamy pudding.
• Sweeten to your taste. The amount of sugar suggested is a starting point. Mangoes vary in sweetness, so taste your pudding towards the end of cooking and add more sugar if you like. Remember, you can always add more, but you can’t take it out!

How to Make Mango Coconut Rice Pudding

Serving Suggestions

Complementary Dishes

• A simple green salad with a citrus vinaigrette — The light, acidic notes of the salad provide a fantastic palate cleanser and contrast if you’re serving the pudding as part of a larger meal.
• Grilled shrimp or chicken with a spicy rub — The sweet and creamy pudding is a wonderful counterpoint to smoky, spicy main courses, creating a balanced and exciting meal.

Drinks

• A crisp, off-dry Riesling or Gewürztraminer — These wines have a slight sweetness and floral notes that mirror the tropical flavors in the pudding without overpowering them.
• Iced lemongrass tea or a mango lassi — For a non-alcoholic option, these drinks double down on the refreshing, aromatic qualities of the dessert.

Something Sweet

• Dark chocolate-covered ginger — A small piece of this alongside the pudding introduces a warm, spicy note that complements the mango and coconut beautifully.
• A simple shortbread cookie — The buttery, crumbly texture of a shortbread cookie is just perfect for dipping into the creamy pudding.

Top Mistakes to Avoid

• Mistake: Cooking on too high heat. This is the number one error! High heat will cause the milk to scorch on the bottom of the pan and the rice to cook unevenly. A low, gentle simmer is absolutely essential for a smooth, creamy result.
• Mistake: Not stirring enough. I’ve messed this up before too… it’s tempting to walk away. But rice pudding loves to stick, especially as it thickens. Frequent stirring ensures even cooking and prevents a burnt layer from forming on the bottom of your pot.
• Mistake: Overcooking the rice. You want the rice to be tender, but you don’t want it to turn into complete mush. It should still have a pleasant texture. Remember, it will continue to soften a bit as it sits and cools.
• Mistake: Adding all the mango at the beginning. If you dump all the mango in at the start, it will completely dissolve. Saving some to fold in at the end is crucial for getting those delightful fresh fruit surprises.

Expert Tips

• Tip: Infuse the milk. For an even more aromatic pudding, you can gently heat the milk and coconut milk with a strip of lime zest or a few slices of fresh ginger before adding the rice. Let it steep for 10 minutes off the heat, then strain it out before proceeding with the recipe.
• Tip: Use leftover rice. Yes, you can! If you have about 3 cups of cooked short-grain rice, you can skip the long simmer. Just combine it with the milks, sugar, and salt, and heat through until creamy, about 10-15 minutes. Then stir in the mango and vanilla.
• Tip: Make it dairy-free. It’s incredibly easy! Simply replace the whole milk with an additional can of light coconut milk or your favorite unsweetened plant-based milk like almond or oat milk.
• Tip: Create a mango swirl. For a gorgeous presentation, you can blend the reserved fresh mango with a teaspoon of water or lime juice until smooth. When serving, drizzle this puree over the top of the pudding and use a knife or skewer to swirl it in artistically.

FAQs

Can I use canned or frozen mango instead of fresh?
Absolutely! Canned mango (drained) will work well, though the flavor might be a bit less vibrant. Frozen mango is a fantastic option—just thaw it completely and drain any excess liquid before using. You might even find frozen mango is more consistently sweet than fresh, depending on the season. Honestly, it’s a great pantry-friendly swap that makes this recipe possible year-round.

How long does this rice pudding keep in the fridge?
Stored in an airtight container with plastic wrap pressed directly on the surface, it will keep beautifully for up to 4 days. The texture will firm up a bit more as it chills. If it becomes too thick, you can stir in a splash of milk when you’re ready to serve it to loosen it up again.

My pudding is too thin/too thick. How can I fix it?
If it’s too thin after the cooking time, just continue simmering it for a few more minutes, stirring constantly, until it reaches your desired consistency. If it’s too thick, that’s an easy fix too—whisk in a little more milk, a tablespoon at a time, until it’s perfectly creamy again. Remember, it thickens as it cools, so err on the side of slightly looser when it’s hot.

Can I make this in a rice cooker or slow cooker?
You can! For a rice cooker, combine all ingredients (except the reserved fresh mango and vanilla) in the pot, stir, and set to the regular white rice cycle. Stir halfway through if possible. Stir in vanilla and reserved mango at the end. For a slow cooker, combine everything (again, except the final mango/vanilla) and cook on low for about 3-4 hours, stirring occasionally.

Is there a way to make this less sweet?
Of course! You have full control. Start by reducing the sugar to 1/4 cup, or even less. You can always add more at the end. Alternatively, you could use a natural sweetener like maple syrup or agave nectar, but add it towards the end of cooking. The natural sweetness of the mango will also play a big role, so taste as you go.