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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
Mango Coconut Rice Pudding – No Bake Dessert
Preparation Time: 5
2 Ripe Mangoes, Peeled and Diced
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
Notes: Adjust the sugar quantity as per mango sweetness.
texture to this pudding.
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.
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