Why You’ll Love This Mango Coconut Rice Pudding
- It’s a taste of the tropics in a bowl. The sweet, floral notes of mango paired with the rich, creamy coconut milk instantly transport you to a beachside paradise, no matter the weather outside.
- It’s wonderfully versatile. Enjoy it warm for the ultimate comfort food, or chill it for a refreshing, almost parfait-like dessert. It’s fantastic for breakfast, too—I won’t tell!
- The texture is pure perfection. We’re aiming for a pudding that’s luxuriously creamy but still has a pleasing bite from the tender rice grains. It’s the ideal balance.
- It’s surprisingly simple to make. While it simmers, you’re free to do other things. The process is straightforward, and the result is always impressive.
Ingredients & Tools
- 1 cup Arborio or 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
- 1/2 tsp ground cardamom (optional, but highly recommended)
- For garnish: Toasted coconut flakes, extra mango dice, fresh mint
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 for that decadent, creamy texture. And for the mango, you want one that’s fragrant and gives slightly to gentle pressure. That’s where the best natural sweetness comes from!
Serves: 6 | Prep Time: 10 mins | Cook Time: 30-35 mins | Total Time: 45 mins (plus cooling)
Before You Start: Tips & Ingredient Notes
- Why Arborio rice? Arborio rice, the same kind used for risotto, is starchy. That starch is what gives this pudding its signature creamy texture without needing to add any thickeners. Short-grain rice like sushi rice works great too.
- The mango matters. Seriously, a ripe, fragrant mango will make all the difference in flavor. If your mango is a bit underripe, you might need to add a touch more sugar. Ataulfo (or Champagne) mangoes are my top choice for their intense sweetness and creamy flesh.
- Don’t skip the salt. It might seem odd in a dessert, but a pinch of salt enhances all the other flavors and keeps the pudding from tasting flat. It’s a little trick that goes a long way.
- Toasting coconut flakes. If you’re garnishing with coconut, toasting it is a game-changer. Just pop it in a dry pan over medium heat for 2-3 minutes until golden brown. It adds a wonderful nutty flavor and crunch.
How to Make Mango Coconut Rice Pudding
Step 1: First, let’s get our rice ready. Give the rice a good rinse in a fine-mesh strainer under cold water. You’ll want to rinse until the water runs mostly clear—this washes off excess surface starch and prevents the pudding from becoming gluey. While you’re doing that, you can also dice your mango. Set about two-thirds of it aside for stirring in later, and save the rest for a pretty garnish.
Step 2: Now, grab your heavy-bottomed saucepan. This is important because it distributes heat evenly and prevents scorching. Pour in the coconut milk, whole milk, rinsed rice, sugar, and that all-important pinch of salt. Give it a good stir to combine everything. Go ahead and add the cardamom now if you’re using it—it adds a beautiful, subtle floral note that pairs wonderfully with mango.
Step 3: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Once you see bubbles, immediately reduce the heat to low. You want a very gentle simmer. Now, this is the part where you need a little patience. Let it cook for about 25-30 minutes, stirring every 5 minutes or so. You’ll notice the rice plumping up and the liquid thickening into a lovely, creamy sauce. Scrape the bottom and sides as you stir to make sure nothing sticks.
Step 4: After about 25 minutes, check the rice. It should be tender but still have a slight bite. The pudding will continue to thicken as it cools. Now, take the pan off the heat. Stir in the vanilla extract and the two-thirds of diced mango you set aside earlier. The residual heat will warm the mango through just perfectly. Have a taste—this is your moment to adjust the sweetness. Add a bit more sugar if you like.
Step 5: You can serve this pudding warm right away, but I honestly think it’s even better if you let it cool for at least 15-20 minutes. It will thicken up beautifully. If you prefer it cold, transfer it to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill it for a few hours. When you’re ready, give it a stir, spoon it into bowls, and top with your garnishes.
Serving Suggestions
Complementary Dishes
- Grilled Shrimp Skewers — The light, savory char of grilled shrimp provides a fantastic contrast to the sweet, creamy pudding, making for a well-rounded meal.
- A Simple Green Salad with a Lime Vinaigrette — The bright, acidic notes from the salad cleanse the palate and balance the richness of the dessert beautifully.
- Thai Green Curry — Serve the pudding after a flavorful curry dinner for a tropical-themed feast that feels cohesive and exciting.
Drinks
- A crisp Riesling or Gewürztraminer — These slightly sweet white wines have floral and stone fruit notes that echo the flavors in the pudding without overpowering them.
- Iced Lemongrass Tea — The herbal, citrusy flavor of lemongrass is a refreshing and non-alcoholic partner that enhances the tropical vibe.
- A Mango Lassi — Double down on the mango goodness! This creamy yogurt drink is a classic pairing that feels indulgent and fun.
Something Sweet
- Dark Chocolate-Covered Macadamia Nuts — The bitter dark chocolate and rich, buttery nut provide a delightful crunch and flavor contrast that’s simply irresistible.
- Coconut Macaroons — More coconut! These chewy, sweet cookies are a natural fit and make the whole experience feel even more special.
- A scoop of Lime Sorbet — The sharp, tangy sorbet served alongside the creamy pudding is a match made in heaven, cutting through the richness perfectly.
Top Mistakes to Avoid
- Mistake: Using instant rice. It will turn to complete mush. You need the starch from short-grain rice to create the proper creamy consistency.
- Mistake: Cooking over too high heat. This is a gentle, slow process. High heat will cause the milk to scorch on the bottom of the pan and the rice won’t cook evenly. Low and slow is the way to go.
- Mistake: Not stirring enough. While you don’t need to stir constantly like a risotto, neglecting it will lead to a sticky, burnt layer on the bottom. A stir every 5 minutes is the perfect rhythm.
- Mistake: Adding all the mango at the beginning. If you cook the mango for the full time, it will disintegrate. Adding most of it at the end ensures you get lovely, distinct bursts of fresh mango flavor.
Expert Tips
- Tip: Infuse the milk. For an even more aromatic pudding, you can steep a pandan leaf (if you can find one) or a strip of lime zest in the milk as it heats up. Just remember to remove it before serving.
- Tip: Make it ahead. This pudding keeps wonderfully in the fridge for up to 3 days. The flavors actually meld and improve. Just give it a good stir and add a splash of milk if it’s thickened too much.
- Tip: Create a mango swirl. For a stunning visual effect, puree the mango you were going to stir in. After the pudding has cooled slightly, swirl the puree through it for a beautiful marbled look.
- Tip: Experiment with spices. While cardamom is my favorite, a pinch of nutmeg or cinnamon would also be delicious. A tiny bit of black pepper can even enhance the mango’s sweetness in a surprising way.
FAQs
Can I make this dairy-free?
Absolutely! This recipe is very easy to adapt. Simply replace the whole milk with an additional can of coconut milk or use another unsweetened non-dairy milk like almond or oat milk. Just make sure one of the cans is full-fat coconut milk for that essential creaminess. The result will be just as rich and delicious.
Can I use frozen mango?
You can, but thaw and drain it very well first. Frozen mango tends to release a lot of water as it thaws, which could make your pudding a bit runny. Pat the pieces dry with a paper towel before dicing and adding them in at the end. The flavor will still be great!
My pudding is too thick. How can I fix it?
No worries, this is an easy fix! Just stir in a little extra milk, a tablespoon at a time, until it reaches your desired consistency. Whether it’s warm from the pot or cold from the fridge, adding liquid will loosen it right up.
Can I use brown rice?
You can, but it will change the texture and cooking time significantly. Brown rice has a firmer bran layer and takes much longer to become tender. You’d need to increase the liquid and simmer it for closer to 45-50 minutes. The result will be heartier and less creamy, but still tasty.
How do I know when the rice is cooked enough?
Taste it! After about 25 minutes of simmering, spoon out a few grains. They should be soft all the way through with no hard, chalky center, but they shouldn’t be mushy. Remember, it will continue to soften a bit as it sits in the hot, creamy liquid after you turn off the heat.
Mango Coconut Rice Pudding
Creamy mango coconut rice pudding recipe! A tropical twist on a classic comfort dessert. Easy to make with simple ingredients. Perfect warm or chilled for a taste of paradise.
Ingredients
Ingredients
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1 cup Arborio or short-grain white rice
-
1 can full-fat coconut milk (13.5 oz)
-
2 cups whole milk (or your preferred milk)
-
1/3 cup granulated sugar (plus more to taste)
-
1 large, ripe mango (peeled and diced)
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1/4 tsp salt
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1 tsp vanilla extract
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1/2 tsp ground cardamom (optional, but highly recommended)
-
Toasted coconut flakes (for garnish)
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extra mango dice (for garnish)
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fresh mint (for garnish)
Instructions
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First, let's get our rice ready. Give the rice a good rinse in a fine-mesh strainer under cold water. You'll want to rinse until the water runs mostly clear—this washes off excess surface starch and prevents the pudding from becoming gluey. While you're doing that, you can also dice your mango. Set about two-thirds of it aside for stirring in later, and save the rest for a pretty garnish.01
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Now, grab your heavy-bottomed saucepan. This is important because it distributes heat evenly and prevents scorching. Pour in the coconut milk, whole milk, rinsed rice, sugar, and that all-important pinch of salt. Give it a good stir to combine everything. Go ahead and add the cardamom now if you're using it—it adds a beautiful, subtle floral note that pairs wonderfully with mango.02
-
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Once you see bubbles, immediately reduce the heat to low. You want a very gentle simmer. Now, this is the part where you need a little patience. Let it cook for about 25-30 minutes, stirring every 5 minutes or so. You'll notice the rice plumping up and the liquid thickening into a lovely, creamy sauce. Scrape the bottom and sides as you stir to make sure nothing sticks.03
-
After about 25 minutes, check the rice. It should be tender but still have a slight bite. The pudding will continue to thicken as it cools. Now, take the pan off the heat. Stir in the vanilla extract and the two-thirds of diced mango you set aside earlier. The residual heat will warm the mango through just perfectly. Have a taste—this is your moment to adjust the sweetness. Add a bit more sugar if you like.04
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You can serve this pudding warm right away, but I honestly think it's even better if you let it cool for at least 15-20 minutes. It will thicken up beautifully. If you prefer it cold, transfer it to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill it for a few hours. When you're ready, give it a stir, spoon it into bowls, and top with your garnishes.05
