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To make the Mango Coconut Rice Pudding, you need these simple items: - 1 cup Arborio rice - 2 cups coconut milk - 1 cup water - 1/2 cup sugar - 1 ripe mango, diced - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 teaspoon ground cardamom - Toasted coconut flakes (for garnish) - Fresh mint leaves (for garnish) Each ingredient plays a key role in making this dessert creamy, sweet, and full of flavor. The Arborio rice gives it a nice texture, while coconut milk adds a rich taste. Mango brings a fruity twist that makes every bite special. You can find these ingredients at your local grocery store. Fresh mango is best, but you can use frozen if that’s easier. The toasted coconut flakes and mint leaves are perfect for a beautiful finish. They not only look great but also add extra flavor. Enjoy gathering these items for your delightful dessert! {{ingredient_image_1}} - Rinse the Arborio rice under cold water. This helps remove extra starch. - Dice the ripe mango into small pieces. You want them to be bite-sized. - In a medium saucepan, combine the rice, coconut milk, and water. Stir well. - Add the sugar, salt, and ground cardamom to the mix. Stir to blend. - Bring the mixture to a simmer over medium heat. Keep stirring to prevent sticking. - Lower the heat and cover the saucepan. Let it simmer for 20-25 minutes. The rice should be tender. - Once cooked, remove from heat and stir in the vanilla extract and diced mango. Mix gently. - Let the pudding cool for a bit at room temperature. You can also chill it in the fridge for 30 minutes. - To serve, spoon the pudding into bowls. Top with toasted coconut flakes and fresh mint leaves for a nice touch. To make your rice pudding creamy, use Arborio rice. This rice has a high starch content, which helps thicken the pudding. When you cook it, the starch releases and creates a smooth texture. Stir the mixture often to keep it from sticking to the bottom of the pot. When simmering, start with medium heat. This brings the mix to a gentle boil. Once it boils, reduce the heat to low and cover the pot. Let it simmer for 20 to 25 minutes. This slow cooking makes the rice tender and creamy. To add depth to your pudding, consider spices like cinnamon or nutmeg. These spices boost the flavor profile without overpowering the dish. You can also experiment with the sweetness. If you like it sweeter, add a little more sugar. Taste as you go, so it suits your preference. For a beautiful presentation, use toasted coconut flakes as a garnish. This adds a nice crunch. Fresh mint leaves also bring a pop of color and freshness. Serve the pudding in clear cups or bowls to show off its creamy texture and vibrant mango pieces. Pro Tips Use Fresh Mango: For the best flavor, choose a ripe mango that is slightly soft to the touch. This will enhance the sweetness and freshness of your pudding. Control the Creaminess: If you prefer a creamier texture, you can add an extra 1/2 cup of coconut milk towards the end of cooking. Cardamom Variation: Experiment with different spices like cinnamon or nutmeg instead of cardamom for a unique twist on the flavor profile. Serving Suggestions: Serve warm or chilled, and consider adding a drizzle of honey or maple syrup on top for extra sweetness. {{image_2}} You can try different rice types for this pudding. Jasmine rice gives a light scent. Long-grain rice works too, but it may change the texture. Arborio rice is ideal for creaminess. For milk options, you can use almond or oat milk. These choices give a unique taste. If you want a richer flavor, try heavy cream. Each swap changes the pudding a bit. Adding fruits or nuts can enhance the taste. Chopped bananas or berries work well. You can also mix in nuts like almonds or cashews for crunch. Using flavored extracts can add depth. Almond or coconut extract can make it special. Just a few drops can change the whole dish. If you want a vegan version, simply use coconut milk and skip the dairy. This pudding remains creamy and rich without milk. For a gluten-free option, this recipe is already safe! Just ensure your ingredients are certified gluten-free. You can enjoy this treat without worry. To store leftover mango coconut rice pudding, place it in an airtight container. Refrigerate it within two hours to keep it fresh. The pudding will stay good in the fridge for up to three days. If you want to keep it longer, you can freeze it. Use a freezer-safe container and leave some space at the top for expansion. It can last up to two months in the freezer. When stored properly, the pudding lasts three days in the fridge. In the freezer, it can last up to two months. Signs of spoilage include an off smell, a change in texture, or mold. If you notice any of these, it's best to throw it away. Always check for freshness before eating leftovers. To reheat the pudding, gently warm it in a saucepan over low heat. Stir it often to keep it smooth. You can also use the microwave. Heat it in short bursts, stirring in between. This method helps prevent texture loss. If the pudding seems thick after reheating, add a splash of coconut milk to restore creaminess. You can use short-grain rice or sushi rice. Both types have a similar texture. These rice types will help you achieve a creamy pudding. Avoid long-grain rice, as it won't work well in this recipe. Yes, you can make this pudding a day before. Just store it in the fridge. This will help the flavors blend nicely. When ready to serve, simply garnish with coconut flakes and mint. Absolutely! Canned coconut milk works great in this recipe. It adds rich flavor and creaminess. Make sure to shake the can well before using for the best results. The pudding needs about 30 minutes to cool in the fridge. If you prefer it at room temperature, let it cool for about 15 minutes. Cooling helps the flavors develop fully. Yes, frozen mango is a good option. Just thaw it before adding to the pudding. This will ensure a nice texture and flavor. Fresh or frozen mango both taste delicious! In this post, we explored a tasty mango coconut rice pudding. We covered all the ingredients needed, from Arborio rice to fresh mint. You learned step-by-step how to prepare and cook it for the best texture and taste. We shared tips on flavor upgrades and various ways to present the dish. Finally, we discussed storage methods to keep your pudding fresh. I hope you feel ready to try this delicious recipe. Enjoy making it your own!

Mango Coconut Rice Pudding

A creamy and delicious rice pudding made with coconut milk and fresh mango.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 cup Arborio rice
  • 2 cups coconut milk
  • 1 cup water
  • 1 2 sugar
  • 1 medium ripe mango, diced
  • 1 teaspoon vanilla extract
  • 1 4 teaspoon salt
  • 1 2 ground cardamom
  • 1 to taste toasted coconut flakes (for garnish)
  • 1 to taste fresh mint leaves (for garnish)

Instructions
 

  • In a medium saucepan, combine the Arborio rice, coconut milk, and water. Bring to a simmer over medium heat, stirring occasionally.
  • Add the sugar, salt, and ground cardamom to the saucepan. Stir to combine, allowing the sugar to dissolve.
  • Reduce heat to low and cover, simmering for about 20-25 minutes, or until the rice is tender and the mixture becomes creamy. Stir occasionally to prevent sticking.
  • Once cooked, remove from heat and stir in the vanilla extract and diced mango, mixing gently to incorporate the flavors.
  • Let the pudding cool slightly at room temperature or refrigerate for an additional 30 minutes for a chilled dessert.
  • To serve, spoon the rice pudding into individual bowls or cups. Garnish with toasted coconut flakes and fresh mint leaves for added flavor and visual appeal.

Notes

Chill for a refreshing dessert.
Keyword coconut, dessert, mango, rice pudding