Finding a dessert that feels fancy but doesn’t require hours in the kitchen can be tough. After all, most impressive desserts seem to need complicated techniques or hard-to-find ingredients, and things get even trickier when you want something that works for both kids and adults.
Luckily, this mango rice pudding hits all the right notes: it’s creamy and satisfying, uses simple pantry staples plus fresh mango, and comes together easily whether you make it on the stovetop or let your rice cooker do most of the work.
Why You’ll Love This Mango Rice Pudding
- Tropical flavor combination – The creamy coconut milk paired with sweet, juicy mango creates a dessert that tastes like a vacation in every bite.
- Simple pantry ingredients – You probably already have most of these basics at home – just rice, milk, sugar, and vanilla, plus the star ingredient: mango.
- Quick dessert option – Ready in under an hour, this pudding is perfect when you want something special without spending all day in the kitchen.
- Naturally creamy texture – The coconut milk makes this pudding extra rich and smooth without needing any heavy cream or complicated techniques.
- Fresh and frozen mango friendly – Whether you have fresh mangoes on hand or just frozen ones in your freezer, this recipe works perfectly with either option.
What Kind of Mango Should I Use?
You can use either fresh or frozen mango for this rice pudding, and both will give you great results. If you’re going with fresh, look for mangoes that give slightly when you press them but aren’t mushy – they should smell sweet at the stem end. Popular varieties like Tommy Atkins, Kent, or Honey mangoes all work well, though any ripe mango you can find will do the trick. Frozen mango is actually a fantastic option since it’s already peeled and cubed, plus it’s often picked at peak ripeness and frozen right away. Just make sure to thaw it completely and drain any excess liquid before adding it to your pudding.
Options for Substitutions
This creamy rice pudding is pretty forgiving when it comes to swaps:
- Coconut milk: If you don’t have coconut milk, you can use heavy cream or even whole milk, though you’ll lose that subtle coconut flavor. Light coconut milk works too if you want to cut some richness.
- White long grain rice: Don’t substitute this one! Long grain rice is key for the right texture. Short grain rice will make your pudding too thick and sticky, while brown rice won’t break down properly during cooking.
- Regular milk: Whole milk gives the best creamy texture, but 2% milk works in a pinch. You can also try oat milk or almond milk for a dairy-free version, though the consistency might be slightly thinner.
- Fresh mango: Frozen mango works great – just thaw it first and drain any excess liquid. You can also try peaches, pineapple, or even berries if mango isn’t available.
- Vanilla extract: Vanilla paste or the seeds from half a vanilla bean work beautifully here. In a pinch, almond extract can add a nice twist, but use only 1/4 teaspoon as it’s much stronger.
- Sugar: Brown sugar adds a nice caramel note, or try maple syrup (reduce by about 2 tablespoons since it’s liquid). Honey works too but will change the flavor slightly.
Watch Out for These Mistakes While Cooking
The biggest mistake when making rice pudding is cooking it over high heat, which can cause the milk to scorch on the bottom of the pot and create a burnt taste throughout the entire dish – keep it on low to medium-low heat and stir frequently.
Another common error is not rinsing your rice before cooking, as the excess starch can make your pudding gummy instead of creamy, so give it a good rinse under cold water until the water runs clear.
Don’t add all the sugar at once early in the cooking process, as this can prevent the rice from cooking properly – instead, add it gradually during the last 15-20 minutes of cooking.
Finally, remember that rice pudding thickens as it cools, so if it looks a bit thin while hot, that’s perfectly normal – it will reach the right consistency once it sits for a while.
What to Serve With Mango Rice Pudding?
This creamy mango rice pudding is perfect on its own, but I love serving it with a few simple additions that complement the tropical flavors. A sprinkle of toasted coconut flakes or chopped pistachios adds a nice crunch that contrasts beautifully with the smooth, creamy texture. You can also serve it alongside fresh berries like strawberries or blueberries for extra color and a bit of tartness that balances the sweetness. For a more indulgent treat, try it with a dollop of whipped cream or even a scoop of vanilla ice cream on the side.
Storage Instructions
Refrigerate: This creamy mango rice pudding keeps really well in the fridge for up to 4 days in a covered container. The pudding will thicken up as it cools, which is totally normal. I actually think it tastes even better the next day when all the flavors have had time to meld together!
Freeze: You can freeze portions of this pudding for up to 2 months in freezer-safe containers. Just keep in mind that the texture might change slightly after freezing – it may become a bit grainy. But it’s still delicious and perfect for when you’re craving something sweet.
Serve: Enjoy your rice pudding straight from the fridge if you like it cold, or warm it up gently in the microwave for 30-60 seconds if you prefer it warm. Give it a good stir before serving since it tends to separate a little. If it seems too thick, just add a splash of milk to loosen it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 10-15 g
- Fat: 55-65 g
- Carbohydrates: 200-220 g
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Ingredients
For the rice pudding:
- 1 can (13.5 fl oz) coconut milk
- 2 1/2 cups milk
- 1/2 cup white long grain rice
- 1/2 tsp vanilla extract
- 1/2 cup sugar
For the mango topping:
- 2 cups cubed ripe mango, fresh or thawed from frozen
- 3 tbsp sugar
Step 1: Cook the Rice Pudding Base
- 1 can (13.5 fl oz) coconut milk
- 2 1/2 cups milk
- 1/2 cup white long grain rice
- 1/2 tsp vanilla extract
- 1/2 cup sugar
In a medium saucepan, combine the coconut milk and milk.
Bring to a gentle boil over medium heat, stirring occasionally.
Once boiling, add the white long grain rice.
Reduce the heat to low and simmer for about 30 minutes, stirring frequently, until the rice is tender and the mixture is creamy.
Stir in the vanilla extract and sugar, making sure everything is well combined.
Step 2: Chill the Rice Pudding
Transfer the cooked rice pudding into a bowl.
Cover the surface directly with plastic wrap to prevent a skin from forming.
Let the pudding cool to room temperature, then refrigerate until it is completely chilled.
I find that chilling it for at least 2 hours really brings out the flavors.
Step 3: Prepare the Mango Coulis
- 2 cups cubed ripe mango, fresh or thawed from frozen
- 3 tbsp sugar
While the pudding is chilling, place the cubed mango in a blender and blend until smooth.
If the mixture is too thick, you can add a splash of water to help it blend.
Add the sugar and stir until completely dissolved.
For a silkier texture, strain the coulis through a fine mesh sieve if desired.
Step 4: Assemble and Serve
- rice pudding from Step 2
- mango coulis from Step 3
Divide the chilled rice pudding evenly among 8 small serving bowls.
Spoon a generous swirl of mango coulis over each portion.
For a beautiful presentation, use a toothpick or the tip of a spoon to create decorative patterns.
I like to add a few extra mango cubes on top for a burst of freshness.
