Mango Rice Pudding
Mango Rice Pudding
Creamy stovetop rice pudding folded with ripe mango, cardamom, and a little lime for a bright dessert that can be served warm or chilled.
Mango rice pudding is the kind of dessert that feels generous without needing much effort. Short-grain rice slowly releases starch into milk, turning simple pantry ingredients into a creamy pudding that holds soft grains of rice instead of disappearing into a puree.
The mango is added in two ways: some is blended into a smooth puree that colors and perfumes the pudding, and some is diced for juicy bites on top. Cardamom gives the dessert a warm floral note, while a small squeeze of lime keeps the mango flavor bright.
This pudding can be served warm from the pot, but it is especially good after a few hours in the refrigerator. As it chills, the rice thickens and the mango settles into the custard, making each spoonful cool, fragrant, and gently sweet.
Use very ripe mangoes for the best flavor. If fresh mangoes are not in season, thawed frozen mango works well; just drain off excess liquid before blending so the pudding stays creamy.
Nutrition (per serving)
Directions
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1
Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well.
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2
Combine the rice, milk, water, sugar, and salt in a heavy saucepan and bring to a gentle simmer over medium heat, stirring often.
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3
Reduce the heat to low and cook for 25 to 30 minutes, stirring every few minutes, until the rice is tender and the pudding looks loose but creamy.
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4
While the rice cooks, puree the flesh from one mango until smooth, then dice the remaining mango into small pieces for serving.
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5
Stir the cardamom, vanilla, butter, and mango puree into the hot pudding and cook for 3 to 5 minutes, until glossy and lightly thickened.
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6
Remove the pan from the heat and stir in the lime juice, then let the pudding stand for 5 minutes so it finishes thickening.
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7
Spoon the pudding into bowls for a warm dessert, or transfer it to a covered container and chill until cold.
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8
Top each serving with diced mango and toasted pistachios just before serving.
Ingredients
- Short-Grain White Rice:1/2 cup
- Whole Milk:4 cups
- Water:1 cup
- Granulated Sugar:1/3 cup
- Kosher Salt:1/4 tsp
- Ground Cardamom:1/2 tsp
- Ripe Mangoes, peeled and divided:2 large
- Vanilla Extract:1 tsp
- Lime Juice:1 tbsp
- Unsalted Butter:1 tbsp
- Toasted Pistachios, chopped:1/4 cup
Tips & Notes
- For a looser chilled pudding, stir in 2 to 3 tablespoons of milk before serving.
- Use thawed frozen mango when fresh mangoes are not sweet and fragrant.
- Do not boil the pudding hard; a gentle simmer keeps the milk from scorching and helps the rice cook evenly.
