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To make this creamy treat, you need these main ingredients: - 1 cup Arborio rice - 2 cups coconut milk - 1 cup almond milk (or any milk of choice) - 1/2 cup sugar (or sweetener of choice) - 1 ripe mango, diced - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon These ingredients work together to create a rich and delightful flavor. The Arborio rice gives it a nice creamy texture. The coconut milk adds a tropical twist that pairs perfectly with mango. You can add these optional ingredients to change up the dish: - Fresh mint leaves for garnish - Lime zest for a citrus kick - Cardamom for a warm spice flavor These choices let you personalize your pudding. For example, adding lime zest gives a bright flavor that complements the mango. This pudding is not just tasty; it offers good nutrition too. Here’s a quick breakdown: - Calories: About 300 per serving - Protein: 4 grams - Carbohydrates: 50 grams - Sugars: 20 grams - Fats: 12 grams The coconut milk gives healthy fats. The mango adds vitamins and fiber. Enjoy this dessert knowing it can be part of a balanced meal! Start by gathering all your ingredients. Here’s what you need: - 1 cup Arborio rice - 2 cups coconut milk - 1 cup almond milk (or any milk of choice) - 1/2 cup sugar (or sweetener of choice) - 1 ripe mango, diced - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - Fresh mint leaves for garnish (optional) Make sure your mango is ripe and sweet. Dice it into small pieces. Measure out the rice and liquids. This will help you stay organized. In a medium-sized saucepan, combine the Arborio rice, coconut milk, almond milk, sugar, vanilla extract, salt, and cinnamon. Stir all the ingredients together. Next, bring the mixture to a gentle boil over medium heat. Stir occasionally to stop the rice from sticking to the bottom. Once it boils, lower the heat to let it simmer. Let it cook uncovered for about 25-30 minutes. Stir often until the rice is creamy and tender. The pudding should be thick but not dry. Once your pudding reaches the right texture, take it off the heat. Allow it to cool slightly. Then, gently fold in the diced mango. Save a few pieces for later as a garnish. Spoon the rice pudding into serving bowls. Chill them in the fridge for at least one hour. This helps it set. Before serving, add the reserved mango on top. You can also add fresh mint leaves for a pop of color and flavor. Enjoy your delightful and creamy treat! To get the creamiest mango coconut rice pudding, use Arborio rice. This rice has more starch, which makes the pudding rich and smooth. When cooking, stir often to help release the starch. Start with medium heat to bring your mixture to a boil. Then lower the heat and let it simmer. Keep stirring every few minutes until the rice is soft and creamy. Let it cook for about 25-30 minutes. If you want it creamier, add a bit more coconut milk while cooking. One mistake is not stirring enough. If you don’t stir, the rice may stick to the pan and burn. Another mistake is cooking at too high a heat. This can make the rice tough instead of soft. Make sure to simmer it gently. Also, don’t skip the cooling step. Letting the pudding cool helps it set well. Finally, avoid overcooking the rice. If the rice gets mushy, it won't have a nice texture. If you have leftovers, store them in an airtight container. Place the pudding in the fridge, where it can stay fresh for about 3 days. When you want to eat it again, give it a stir. If it seems too thick, add a splash of coconut milk or almond milk. This will help bring back its creamy texture. You can also freeze it for up to a month, but be aware it might change the texture. For best taste, enjoy it fresh! {{image_2}} You can easily make this pudding vegan. Just stick to coconut milk and almond milk. Both options are plant-based. They keep the pudding creamy and rich. You can swap sugar for maple syrup or agave nectar. These sweeteners add a nice touch. You can enjoy a delightful vegan treat! This recipe is gluten-free. Arborio rice is naturally gluten-free. You can use any type of milk. Just ensure it’s gluten-free if you choose a different milk. Avoid additives in your milk. Most coconut and nut milks work well. You can enjoy this dessert without any worries about gluten! Want to spice up your pudding? You can add lime zest for a bright kick. Just a pinch will do. Cardamom adds a warm, sweet flavor. Try adding half a teaspoon during cooking. You can also mix in shredded coconut for extra texture. Feel free to get creative with your flavors! Mango Coconut Rice Pudding pairs well with a variety of flavors. You can serve it with crunchy cookies, like shortbread or biscotti. A dollop of whipped cream adds a nice touch of sweetness. You might also try it alongside fresh tropical fruits, like pineapple or kiwi. This dessert complements a light meal, such as grilled chicken or fish. The bright flavors balance rich dishes perfectly. Garnishing makes your pudding look even more inviting. Fresh mint leaves add a pop of green and a hint of freshness. You can sprinkle some toasted coconut flakes on top for extra crunch. A dash of ground cinnamon or a drizzle of honey adds color and flavor too. Use the reserved mango pieces to create a beautiful, colorful topping. This way, each bowl looks like a work of art. Presentation matters when serving dessert. Consider using clear cups or jars to show off the layers. This creates a lovely visual effect with the creamy pudding and bright mango. You can serve individual portions or a large bowl for sharing. For a fun twist, try layering the pudding with yogurt or fruit. This adds texture and taste while making it even more appealing. Having a beautiful presentation makes the dessert feel special. You can store your Mango Coconut Rice Pudding in the fridge for up to four days. Make sure to keep it in an airtight container. This helps maintain the creamy texture and fresh taste. Before serving, give it a good stir. If it seems thick, add a splash of milk to loosen it up. Yes! You can swap mango for many other fruits. Try using diced pineapple, berries, or bananas. Each fruit adds a unique flavor. Just remember to adjust the sweetness if your fruit is very sweet. This keeps the pudding balanced and delicious. Absolutely! You can make this pudding dairy-free by using almond milk or coconut milk alone. These milks give great flavor and creaminess. Just check your sugar and vanilla for any dairy ingredients. This way, you can enjoy a tasty treat without dairy. Mango coconut rice pudding is a delightful treat, rich in flavor and nutrition. We explored key ingredients, cooking steps, and variations you can try. I shared tips for a creamy texture and mistakes to avoid. This dessert is versatile—you can make it vegan or gluten-free. With the right garnishes and serving ideas, you can impress anyone. Enjoy this sweet dish, and don’t hesitate to experiment with flavors! Each bite is a chance to savor something special.

Mango Coconut Rice Pudding

Indulge in a creamy and delicious Mango Coconut Rice Pudding that's perfect for any dessert lover! This easy recipe combines Arborio rice with rich coconut and almond milk, sweetened just right and bursting with fresh mango flavor. Enjoy a delightful treat that's both comforting and tropical. Ready to impress your taste buds?
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Ingredients
  

1 cup Arborio rice

2 cups coconut milk

1 cup almond milk (or any milk of choice)

1/2 cup sugar (or sweetener of choice)

1 ripe mango, diced

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium-sized saucepan, combine the Arborio rice, coconut milk, almond milk, sugar, vanilla extract, salt, and cinnamon.

    Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

      Reduce the heat to low and let it simmer uncovered, stirring frequently, until the rice is creamy and tender, about 25-30 minutes.

        Once the pudding has reached your desired consistency, remove it from heat and allow it to cool slightly.

          Gently fold in the diced mango, reserving a few pieces for garnish.

            Spoon the rice pudding into individual serving bowls or cups, and refrigerate for at least 1 hour to chill and set.

              Before serving, optionally garnish with fresh mint leaves and the reserved diced mango on top.

                Prep Time: 10 minutes | Total Time: 1 hour 40 minutes | Servings: 4