Tropical Mango Coconut Rice Pudding

Tropical Mango and Coconut Rice Pudding takes the comfort of classic rice pudding to a new level with vibrant mango and rich coconut milk. It is the kind of dessert that makes you feel as if you are enjoying a breezy island afternoon even on busy weeknights.

The first time I made this was after a long day when I craved something both quick and indulgent. Since then this pudding has marked many low-key celebrations and warm evenings on the porch.

Ingredients

• Cooked white rice: Adds natural creaminess and absorbs the coconut flavors effortlessly. Choose short grain rice for the best thick texture.
• Coconut milk: Brings lush body and tropical essence. Use a full-fat canned coconut milk for extra richness.
• Sugar: Sweetens and balances the fruit and coconut. Taste as you go and adjust if you want it milder or sweeter.
• Vanilla extract: Boosts depth and warmth to round out the coconut. Pure vanilla gives the cosiest aroma.
• Diced mango: Delivers bursts of bright flavor and color. Fresh mango is ideal but thawed frozen works just as well if ripe fruit is not available. Choose mango that yields gently to the touch.

Instructions

Simmer the base:

Combine the cooked rice coconut milk sugar and vanilla extract in a saucepan. Set over medium heat and bring to a gentle simmer stirring often so the mixture does not stick. Allow the scents to meld as the coconut and vanilla start to warm the kitchen.

Thicken the pudding:

Continue cooking for fifteen to twenty minutes stirring frequently. Watch as the liquid slowly absorbs and the grains turn creamy but still plump. Take your time here this is where the lush pudding texture develops.

Add mango:

Once the pudding is thick stir in the diced mango. Let it cook just one minute so the mango softens and its juices seep lightly into the pudding. Do not overcook or the mango loses its vivid color and fresh taste.

Serve:

Spoon the pudding into bowls while it is warm and decadent or let it chill for a cool treat. Each temperature brings out new coconut and mango notes depending on your mood.

Save

Mango is my favorite part of this recipe because every bite tastes like a sunburst. I made this for my son after his first day of school and he declared it his new birthday dessert. It is a dish that brings smiles along with the creamy texture.

Storage Tips

Store any leftover pudding in an airtight container in the fridge. It keeps well for up to two days and can be eaten straight from the fridge or gently warmed in the microwave. If you notice it thickening up too much after chilling just stir in a splash of coconut milk before reheating to restore the silkiness.

Ingredient Substitutions

If you do not have coconut milk try almond or oat milk for a lighter but still creamy option. You can swap in brown or black rice for a nuttier flavor and even add pineapple or papaya for a fruitier spin. Maple syrup or agave can be used instead of sugar for a different kind of sweetness.

Serving Suggestions

This pudding is fantastic all on its own but I love serving it with a topping of toasted coconut flakes which adds texture and a deeper coconut flavor. Chopped pistachios or a swirl of passionfruit pulp can take it up another notch for special occasions or dinner parties. For a fun breakfast turn it into a parfait with plant based yogurt and extra diced fruit.

Cultural and Historical Context

Rice pudding has been loved around the world from Asia to Latin America where coconut milk and tropical fruits are classic combinations. This recipe nods to Southeast Asian rice desserts and the Caribbean tradition of blending coconut and fresh mango. It is a beautiful example of a dish that feels both universal and local at once.

Seasonal Adaptations

Use fresh mango at the peak of summer for the juiciest results
In winter thawed frozen mango works beautifully for color and flavor
Switch in stone fruits or berries for a seasonal twist if mango is out of reach

Success Stories

Friends who have tried this at my gatherings always ask for the recipe and are shocked by how little effort it takes for a big pay off. I have taught my niece to make it as her first go at cooking dessert and she was so proud of the compliments she received.

Freezer Meal Conversion

While best enjoyed fresh you can freeze leftover portions in individual containers. Thaw in the fridge overnight then stir and reheat gently. The texture will change a bit but the flavors remain bright and comforting.

Save

This dessert is proof that a few simple ingredients can transport you somewhere blissful no plane ticket needed.

Recipe FAQs

→ Can I use any type of rice?

Short-grain white rice is best for a creamy texture, but medium-grain or leftover rice can also be used.

→ Is fresh mango required?

Fresh or thawed frozen mango both work well and bring vibrant, juicy flavor to the dish.

→ Can I adjust sweetness?

Yes, add more or less sugar to taste, or try maple syrup or coconut sugar for a different sweetness profile.

→ How can I make it extra creamy?

Use full-fat coconut milk and cook slowly, stirring frequently, to achieve the silkiest consistency.

→ What toppings pair well?

Toast coconut flakes or sprinkle chopped pistachios for crunch. Fresh fruit or a dusting of cinnamon also complement the flavors.