Jul 11, 2017

Mango Coconut Rice Pudding - No Bake Dessert

Rice Pudding can be serving warm or chilled, personally i prefer chilled either it is kheer or any other kind of pudding. 

This pudding i made for Blogging Marathon under No Bake Dessert theme, Mango Coconut Rice Pudding. Mangoes give the amazing texture plus enhance the taste of classic rice pudding. This time market is full on with seasonal mangoes, you can get lots of variety in mangoes. Kesar mango is perfect choice for this pudding because of color and sweetness. 

I used Arborio Italian rice for this pudding which gives creamy texture. If Arborio rice is not available then you can use normal rice. At last garnish with chopped mangoes and chocolate, adding chocolate is optional, only for extra color and topping. You can use white chocolate also or roasted nuts.

Mango Coconut Rice Pudding - No Bake Dessert

Preparation Time: 5 Minutes
Cooking Time: 25 Minutes
Servings: 3 
Category: Dessert
Cuisine: Fusion 
Cooking Method: Stove, Freezing


2 Ripe Mangoes, Peeled and Diced
1 Cup Arborio Rice
1 Tsp. Olive Oil
2 Cups Coconut Milk
2 Cups Water
3 Tbsps Brown Sugar
1/4 Tsp. Cinnamon Powder
Few Drops of Vanilla Essence
Dark Chocolate Chunks, for garnishing
Mango chunks for garnishing


Boil the water in thick bottom pan, add oil and rice together and cover it. Cook for 15 minutes or till to water absorbs on low flame.

Add coconut milk, vanilla essence, sugar, cinnamon and mix it. Cover and Cook for 5 minutes. 

Clean and peel the mangoes and cut into diced. Blend the 3/4 mangoes into mixer till to smooth consistency.

Add the mango pulp, mix it and again cook until water has been absorbed but not hard.
It should be creamy and glossy. 

Switchoff the gas and keep it on room temperature.

Serve in individual bowl and garnish with mango and chocolate chunks. Enjoy!

Notes: Adjust the sugar quantity as per mango sweetness.
You can use normal milk or almond milk.
You can add roasted nuts as topping.
You can use any quality of rice but only arborio rice gives creamy texture to this pudding. 
It's best to use a heavy-bottomed saucepan. You will not be able to stir the rice much as it cooks, and thin pans are more likely to burn the sitting rice. You can serve pudding warm, room temperature or Chilled. 

Tags: how to make mango coconut rice pudding, pudding, dessert, fusion, coconut, coconut milk recipes, vegan, mango, summer, rice, arborio rice, creamy pudding, chocolate, simplytadka, foodblogging, bloggingmarathon, no bake dessert, no bake recipes, one pot meal, kids friendly, healthy meal.

Did you make this recipe?
If yes, do let us know how it turned out in the comments below.
Do share a picture with us simplytadka@gmail.com  
or share on Instagram with hashtag #simplytadkarecipes and tag us @simplytadka.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78

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  1. I too like puddings chilled. This sounds delicious.

  2. The pudding must be so creamy with that rice , and kesar is a delicious mango to use in desserts .

  3. What a fantastic and informative blog! i enjoyed this, and I must say your blog is great! Keep up the excellent work. You have a magical talent of holding readers mind. Click for essay writing service reviews

  4. This looks very delicious Preeti. !!

  5. mango, coconut, chocolate - what could be a better combination

  6. What a wonderful creamy pudding. Love the combination of ingredients..

  7. Mango coconut rice pudding look so creamy and tasty.

  8. Simple and delicious. Perfect for the summer weather!


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