Mango Coconut Rice Dessert Cup

Inspired by the classic Thai mango sticky rice, this creamy little dessert cup is a fun refreshing twist and it all comes together in the blender. Just a few basic ingredients, some cooked rice, juicy mango and rich coconut milk and you’ve got a treat that gives tropical-vacation vibes.

This Mango Coconut Rice pudding is silky, naturally sweet, and full of bright mango and coconut flavor. It’s light, fruity, and so comforting. Blending the cooked rice with mango and coconut milk gives it that smooth rich texture. I love adding some extra mango chunks on top and enjoy straight out from the fridge for a satisfying snack that makes me dream of tropical beaches.

Ingredients You’ll Need

(See full recipe below for exact quantities)

• Cooked white rice or jasmine rice
• Ripe mango (fresh or thawed from frozen)
• Coconut milk (from a can)
• Vanilla extract (optional)
• Honey or maple syrup

Tips

• This works best with freshly cooked rice that’s slightly cooled but still soft.
• If your coconut milk has separated in the can, stir it well before measuring.
• Use very ripe mangoes for the sweetest, most flavorful result.
• You can substitute honey with maple syrup

Storage

This rice pudding keeps well in the fridge. Store it in an airtight container for up to 3 days. It may thicken as it chills. You can also make it ahead for meal prep. Portion it into jars for a grab-and-go breakfast or snack.

Featured Kitchen Tools

• Blender
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Variations

• Add texture: Stir in some mango chunks after blending
• Spice it up with a bit of cinnamon
• Go extra tropical by put it some pineapple chunks or passion fruit pulp on top

Mango Coconut Rice Pudding

A creamy, tropical twist on mango sticky rice—made in a blender with coconut cream, ripe mango, and cooked rice. Chill, scoop, and enjoy!

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Prep Time 5 minutes mins

Servings: 3

Course: Breakfast

Ingredients Method

Ingredients

  

• 200 g cooked rice (1 cup) white or jasmine rice work best
• 200 g mango (1 cup) about one medium mango
• 250 g coconut milk from a can (1 cup)
• 1 tsp vanilla extract optional
• 1.5-2 tbsp honey or maple syrup

Method

 

1. Peel and chop the mango.
2. Add the mango, cooked rice, coconut milk, honey or maple syrup, and vanilla extract (if using) to a blender.
3. Blend on high speed until completely smooth and creamy.
4. Taste and adjust sweetness if needed by adding more honey or syrup.
5. Pour the mixture into jars or dessert cups.
6. Cover and refrigerate for 1–2 hours until chilled and thickened.
7. Serve cold, optionally topped with extra mango cubes, toasted coconut flakes, or a drizzle of coconut milk.

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