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Mango-Coconut Rice Pudding

Scott Phillips

Servings: 4

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


  • 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


  • 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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Reviews (1 review)

  • SarahOwens | 04/22/2021

    This is so good. We made it as written and won’t change a thing next time. Absolutely wonderful!

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