Mango Coconut Rice Pudding
This mango coconut rice pudding hits the spot when you want something creamy and comforting but not too heavy. The coconut milk gives it a silky richness that regular milk just can’t match, while chunks of fresh mango add bursts of sweetness and a tropical feel.
I love making this when mangoes are in season and ripe, though frozen works fine too. It’s great warm right off the stove, but I actually prefer it chilled for a few hours – the flavors settle in nicely and it becomes almost custard-like.
Perfect for making ahead since it keeps well in the fridge for several days. This has become my go-to dessert for summer dinners, especially after spicy meals.
What you need for Mango Coconut Rice Pudding
1 cup jasmine rice
1 can (13.5 oz) coconut milk
2 cups whole milk
1/3 cup sugar
1/4 teaspoon salt
2 ripe mangos, diced
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
2 tablespoons butter
Toasted coconut flakes for garnish (optional)
How to make Mango Coconut Rice Pudding
1. First, rinse your jasmine rice in a fine-mesh strainer until the water runs mostly clear – about 30 seconds of rinsing does the trick. This removes excess starch that could make your pudding too gummy.
2. In a heavy-bottomed pot (I prefer a Dutch oven), combine the rinsed rice, coconut milk, whole milk, sugar, and salt. Bring it to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
3. Once it’s simmering, reduce the heat to low – you want to see tiny bubbles breaking the surface, but not a rolling boil. Cover the pot and cook for about 15 minutes, lifting the lid to stir every 5 minutes. The rice will start absorbing the liquid and getting creamy.
4. After 15 minutes, remove the lid and continue cooking, stirring constantly now (yes, constantly – this is when rice pudding can go from perfect to scorched in no time). You’ll notice it getting thicker with each stir. Keep going until the rice is tender and the mixture is creamy but still a bit loose – about 10-15 more minutes. Remember it’ll thicken more as it cools.
5. Take the pot off the heat and stir in the butter, vanilla extract, and cardamom. The butter might seem like a small addition, but it adds this lovely silkiness that makes all the difference.
6. Let it cool for about 10 minutes – it’ll be way too hot to really taste the flavors if you dive in right away. As it’s cooling, dice your mangos into 1/2-inch cubes.
7. Once slightly cooled, gently fold in about three-quarters of the diced mango. Save the rest for topping each serving.
8. Spoon the pudding into bowls while it’s still warm (but not hot), top with the remaining mango pieces and a sprinkle of toasted coconut flakes if you’re using them.
The pudding is ready when it coats the back of a spoon and if you run your finger through it, the line holds. If it gets too thick while cooling, just stir in a splash of warm milk to loosen it up. The mango should be ripe enough that it yields easily when gently pressed – that’s when it’s sweetest and most fragrant.
RECIPE NOTES & TIPS
• Use full-fat coconut milk – light versions make watery pudding
• Jasmine rice works best – other types need different cooking times
• Too thick? Add warm milk 2 tbsp at a time
• Too thin? Cook 2-3 mins longer, it thickens as it cools
• No cardamom? Skip it – don’t substitute with other spices
• Mango should give slightly when pressed – hard mangos = no flavor
SERVING SUGGESTIONS
• Drinks: Thai iced tea, coconut water, or cold brew coffee
• Perfect after spicy Thai/Indian meals
• Serve warm (not hot) for best texture
• Top with: toasted coconut, crushed pistachios, lime zest
MAKE IT WORK FOR…
Fancy dinner:
• Serve in martini glasses
• Add rum-soaked mango pieces
• Garnish with mint & edible flowers
Casual brunch:
• Make ahead, serve room temp
• Set up toppings bar
• Double recipe for crowds
Kid-friendly:
• Skip cardamom
• Use less mango, more banana
• Add sprinkles or mini chocolate chips
STORAGE & LEFTOVERS
• Keeps 3-4 days in fridge
• Store without mango pieces
• Add fresh mango when serving
• Reheat: microwave 30 secs + splash of milk
• Don’t freeze – gets grainy
