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Recipe

Mango-Coconut Rice Pudding

Scott Phillips

Servings: 4

Champagne mangos add honey-like sweetness to this tropical pudding, but regular mangos will work, too.

Ingredients

  • 2 cups cooked plain white rice, cold
  • 2 cups whole milk
  • 1 14-oz. can coconut milk, well shaken
  • 1/3 cup plus 2 Tbs. granulated sugar
  • 3/8 tsp. kosher salt
  • 3 ripe Champagne mangos, peeled, pitted, and chopped (2 cups)
  • 1/4 tsp. ground cardamom
  • 1/2 tsp. pure vanilla extract or paste

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 240
      Fat (g): 26
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 10
      Sodium (mg): 170
      Carbohydrates (g): 96
      Fiber (g): 5
      Protein (g): 10

Preparation

  • In a 3-quart saucepan, bring the rice, milk, coconut milk, 1/3 cup of the sugar, and the salt to a boil, then immediately lower the heat to maintain a simmer. Continue to simmer, stirring occasionally, until the pudding has thickened enough that the spoon leaves a trail in the bottom of the pan, about 20 minutes.
  • Meanwhile, in a 10-inch skillet, combine the mangos with 1/4 cup water, the remaining 2 Tbs. sugar, and the cardamom. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes. Using a potato masher, lightly crush the mangos into a thick, chunky sauce.
  • Remove the rice pudding from the heat, and stir in the vanilla. Swirl in the mango sauce and serve warm or cold.

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