Imagine hosting a small gathering when a delightful roast becomes the unexpected star. You spent hours prepping the main course, but it’s the tropical “Mango Coconut Rice Pudding Recipe – Creamy Tropical Dessert” that has everyone raving! (Funny how desserts often steal the show, isn’t it?) This luscious pudding is the perfect sweet treat for a warm June evening like today, June 19, 2025. The fragrant coconut milk, sweet mangos, and creamy rice mingle into spoonfuls of tropical bliss.
Whether you’re celebrating a special occasion or just craving an exotic dessert, this recipe delivers big flavors with minimal effort. It’s one of those crowd-pleasing desserts that you’ll make again and again. (I know I’ve made it three times already this month!) Pro Tip: Use ripe, fragrant mangos for the best flavor and a vibrant color.
Shopping List for This Dish
- 1 cup uncooked white rice
- 2 cups water
- 1 (13.5 oz) can coconut milk
- 1/2 cup white sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large ripe mangos, diced
- 1/4 cup shredded coconut (for garnish)
A Note on Nutrition
While indulgent, this tropical rice pudding has some redeeming nutritional qualities thanks to the mangos, coconut milk, and lack of butter or cream. Here are the stats per serving:
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 320 | 12g | 51g | 4g |
Facts & Figures
Did you know that mangos are considered the “king of fruits” in South Asia? (I learned that fun fact on a recent trip to India.) They’ve been cultivated in that region for over 4,000 years! Coconuts are also native to that part of the world and have been an important crop for centuries.
Combining mangos and coconut in a creamy rice pudding allows the bright, sweet flavors of the tropics to shine. It’s like a mini tropical vacation in a bowl!
Equipment & Tools Needed
- Medium saucepan
- Wooden spoon
- Sharp knife and cutting board (for dicing mangos)
- Serving bowls or dishes
How It Unfolds in Your Kitchen
- Rinse the rice thoroughly under cool water. (This helps remove excess starch.)
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover and simmer for 20 minutes. (Resist peeking too often – that can release steam and affect cooking time.)
- Remove from heat and let stand, covered, for 5 more minutes to finish steaming.
- In the same saucepan, stir in the coconut milk, sugar, salt, and vanilla until the sugar dissolves. (The warm rice helps the sugar dissolve easily.)
- Gently fold in the diced mangos, being careful not to overmix and break them down too much. (You want those bright pops of mango!)
- Serve the rice pudding warm or chilled, garnished with shredded coconut. (I like to serve it with an extra sprinkle of cinnamon too.)
Perks of This Choice
Beyond the amazing tropical flavors, this mango coconut rice pudding recipe has a few other appealing qualities:
- It’s relatively quick and easy for such a decadent-tasting dessert.
- The recipe can easily be doubled or tripled for larger groups.
- It’s a dairy-free and gluten-free option for those with dietary restrictions (as long as you use appropriate rice).
- Leftovers keep well refrigerated for a few days, though the coconut garnish may soften.
What’s Great & What to Watch For
I’m a big fan of this tropical rice pudding recipe for its rich coconut flavor and vibrant bursts of sweet mango. The shredded coconut garnish adds a nice crunch too. A few potential cons? Well, it’s definitely on the sweeter side, so you may want to adjust the sugar down if you prefer a less sweet dessert. And the texture is quite creamy and rich, almost pudding-like, which some may love and others may find a bit too indulgent.
Variations & Substitutions
For a fun twist, try using:
- Brown rice instead of white rice (for a nuttier flavor and extra fiber)
- Coconut sugar instead of white sugar (for richer coconut notes)
- Lime zest and/or chopped macadamia nuts as a garnish
You could also substitute pineapple or another tropical fruit for some or all of the mango. (I’ve tried it with pineapple and it’s delicious!) Just be mindful that juicier fruits may result in a thinner pudding consistency.
How to Plate & Pair
I love how the bright mango pops against the creamy white pudding when you serve this tropical delight in clear glass dishes or bowls. For an extra flourish, garnish with a mint sprig. (Reminds me of a fancy resort dessert I had in Jamaica once!)
As for pairings, this rich and sweet pudding is wonderful with something to cut through the decadence. Consider:
- A bold cup of black coffee or espresso
- A crisp glass of Riesling or other fruity white wine
- Slices of fresh tropical fruit like pineapple or starfruit
What to Do with Extras
If you have leftovers of this mango coconut rice pudding, they’ll keep nicely in the fridge for 3-4 days. The shredded coconut garnish may lose its crunch, so you may want to add a fresh sprinkle when serving leftovers.
You can also make this pudding ahead and let it chill completely before serving. In fact, some people prefer it chilled rather than warm. (I had some leftover for breakfast one day – no judgment please! It was quite lovely and tropical for an indulgent morning treat.)
Once the rice and coconut milk mixture is ready, it’s time to add some tropical flair! Grab those ripe mangoes you picked up earlier (mmm, don’t they smell amazing?) and dice them up into bite-sized pieces. You’ll want about 1 to 1 1/2 cups worth. Toss them into the pot and gently fold everything together.
Oh, one quick note – if your mangoes aren’t quite ripe enough, you can always use frozen mango chunks too. Totally valid, no judgment here! Sometimes you just gotta work with what you’ve got, right?
Anyway, after incorporating the mango, let the pudding simmer for another 5 minutes or so to let those flavors mingle. Then kill the heat and stir in that vanilla extract (or vanilla bean paste if you’re feeling fancy!). A little goes a long way with that stuff.
Now just let it cool slightly before scooping it into your bowls or containers for chilling. I like to press a piece of plastic wrap directly onto the surface to prevent a skin from forming. But hey, do your thing!
While it’s cooling on the counter, why don’t we go over a few frequently asked questions? I always get hit with the same ones whenever I make this dish…
FAQ:
Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice works great too. You may need to adjust the liquid amount and simmering time, but the end result is deliciously nutty. I’ve done it before when I’m feeling extra healthy.
Q: Is this recipe vegan-friendly?
A: You know, I get asked this one a lot! The base recipe is already vegan by using coconut milk instead of dairy. But of course, be sure to check your specific brands for any sneaky non-vegan ingredients. Oh, and use an alternative sweetener like maple syrup to keep it 100% plant-based.
Q: What are the nutrition facts for this dessert?
A: Well, it’s certainly not a diet food, let me put it that way! But it’s made with wholesome ingredients like rice, coconut milk, and fresh fruit. One serving has around 300 calories, 10g of fat (mostly the good kind from coconut), and 4g of protein. Not too shabby for a luscious dessert, if I do say so myself! It’s also dairy-free and gluten-free for those with allergies or intolerances.
Q: Can I make this ahead of time? How long does it keep?
A: You definitely can prep this rice pudding ahead of time! In fact, I prefer to make it a day in advance so the flavors really meld together. Just let it cool completely, then cover and refrigerate for up to 5 days. The texture will thicken up beautifully as it chills. Although let’s be real, it never lasts that long in my house…
Conclusion
There you have it, folks – a taste of the tropics in creamy rice pudding form! This Mango Coconut Rice Pudding recipe is sure to become a new warm-weather favorite. It’s decadent yet refreshing, with lovely pops of sweet mango to complement the rich coconut base.
So grab those simple ingredients the next time you’re craving an exotic dessert. Whether you’re whipping it up for a backyard BBQ potluck or just satisfying a craving, this luscious pudding always hits the spot.
Happy cooking and enjoy your Mango Coconut Rice Pudding recipe – Creamy Tropical Dessert! Let me know how it turned out for you on June 19, 2025. I’ll be eagerly awaiting your reviews and maybe even some new frequently asked questions!