mango fruit dessert recipe
The Best mango fruit dessert recipe
Creamy Mango & Coconut Rice Pudding
A refreshing, lightly sweetened dessert featuring ripe mangoes blended into creamy coconut-infused rice pudding. Perfect for hot days or as a light dessert after a meal.
🥘Ingredients
- 1 cup long-grain white rice
- 2 cups whole milk
- 1 cup coconut milk
- 1 cup water
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 2 ripe mangoes, peeled and diced
- 1 tbsp honey
- 1 tbsp lime juice
- Pinch of salt
- Toasted coconut flakes
- Fresh mint leaves
- Crushed peanuts
👨🍳Directions
-
1
In a saucepan, combine rice, milk, coconut milk, water, vanilla, and sugar. Bring to a boil over medium heat. -
2
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until rice is tender and mixture thickens. -
3
Remove from heat and let cool slightly. Transfer to a bowl and blend until smooth. -
4
In a small bowl, mash mangoes until smooth. Stir in honey, lime juice, and salt until well combined. -
5
Fold the mango sauce into the cooled pudding until evenly distributed. -
6
Chill in the refrigerator for at least 1 hour before serving. Garnish with toasted coconut flakes, mint, or crushed peanuts.
🔧Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp unsalted butter before blending the pudding.
- Use ripe mangoes for the sweetest sauce—avoid overly hard varieties.
Watch Video Of How Creamy Mango & Coconut Rice Pudding Works
❓ Frequently Asked Questions About Creamy Mango & Coconut Rice Pudding
Can I substitute fresh mango for canned mango in this dessert?
Yes, you can. If using fresh mango, peel, pit, and dice it into small chunks, then blend with the same quantity of water or coconut water to match the liquid-to-mango ratio in the canned version. Fresh mango may vary slightly in texture, so adjust the cooking time by about 2–3 minutes if needed.
What if I don’t have fresh mango or coconut milk?
You can use store-bought mango puree (unsweetened) or even a mix of ripe bananas and a splash of coconut water for a similar base. For coconut milk, substitute heavy cream or a dairy-free alternative like cashew cream. The flavor will be slightly different, but the texture will still hold up well.
How can I make this dessert gluten-free?
Skip the flour blend entirely and use a cornstarch or arrowroot powder substitute (about 1–2 tbsp) to thicken the filling. Ensure all other ingredients—like the coconut milk—are certified gluten-free.
Can I prep the dessert ahead of time?
Yes, but with a few caveats. Assemble the mango filling and let it cool completely before refrigerating for up to 24 hours. Chill the coconut cream mixture separately for at least 1 hour before layering. Avoid reheating the filling to maintain texture—it’s best served fresh or at room temperature.
What’s the best way to serve this dessert?
Serve chilled or at room temperature, depending on preference. Garnish with toasted coconut flakes, a drizzle of honey, or a sprinkle of crushed pistachios for added crunch. Pair with vanilla ice cream, whipped cream, or a dusting of cinnamon for extra indulgence.
