Creamy Mango Coconut Rice Pudding Recipe is a tropical twist on a classic comfort dessert that’s as easy to make as it is delicious. The silky coconut milk balances the bright sweetness of ripe mango for a creamy, no-fuss pudding in under 40 minutes. With only a handful of pantry staples and fresh mango, it’s a perfect weeknight treat. Pair it with my Easy Sheet Pan Chicken Pitas with Fresh Herb Slaw for a full tropical menu.
Why You'll Love Creamy Mango Coconut Rice Pudding Recipe: Quick, Homemade Dessert
- Fast, 40‑minute prep for busy families.
- Fluffy rice and tropical mango create a creamy, refreshing texture.
- All on-the-shelf ingredients—no expensive store‑brand items.
- Versatile: serve warm, chilled, or topped with toasted coconut.
Ingredients
Main Ingredients
- 1 cup jasmine rice (uncooked)
- 2 cups coconut milk
- 1 cup ripe mango, diced or pureed
- 2 tbsp white sugar
- 1 pinch salt
Seasonings & Flavor Boosters
- 1 tsp vanilla extract
- 1 tsp lime zest
- ¼ tsp ground cardamom (optional)
Optional Toppings
- 1 tbsp toasted coconut flakes
- Fresh mango slices, for garnish
- 1 tsp ground cinnamon
- Chopped pistachios or almonds for crunch
Instructions
Step 1
Step 1 (Cook the Rice): Rinse 1 cup jasmine rice until water runs clear. In a saucepan, combine rice with 2 cups coconut milk, sugar, salt, and a pinch of cardamom. Bring to a gentle boil, lower heat, cover, and simmer until rice is tender and liquid absorbed (about 15–18 minutes).
Step 2
Step 2 (Add Flavors): Stir in vanilla extract and lime zest. If using mango puree, fold it in now; if diced mango, reserve for topping.
Step 3
Step 3 (Cool & Chill): Transfer the pudding to a shallow dish and let it cool slightly at room temperature. Then refrigerate for at least 1 hour so flavors meld and the mixture thickens.
Recipe Card
Indulge in our Creamy Mango Coconut Rice Pudding Recipe—a quick, homemade dessert that blends tropical mango, luscious coconut milk, and fluffy rice for a comforting treat everyone will love with a hint of lime.