Mango Coconut Rice Dessert Cup

Inspired by the classic Thai dessert mango sticky rice, this creamy, dreamy dessert cup is a refreshing twist that’s made entirely in a blender! With just a handful of ingredients, cooked rice, juicy mango, and rich coconut cream.

This Mango Coconut Rice Pudding is like a tropical hug in a bowl. Creamy, naturally sweet, and loaded with coconut and mango flavor, it’s a refreshing twist on the classic mango sticky rice—only made even easier in a blender. With just a handful of ingredients and a few minutes of prep, you can whip up this pudding anytime you’re craving something light, fruity, and comforting.

Blending cooked rice with rich coconut milk and ripe mango creates a silky texture that’s smooth yet slightly textured in the best way. It’s delicious served cold, especially on warm days, and makes for a satisfying breakfast, snack, or even a healthier dessert. You can keep it simple or dress it up with toppings like toasted coconut, extra mango slices, or a drizzle of maple syrup.

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.
• To make it completely vegan, use maple syrup instead of honey.

Storage

This rice pudding keeps beautifully 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. It’s best enjoyed cold, but you can gently warm it if you like it cozy.

Featured Kitchen Tools

• Blender
• Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.

Variations

• Add texture: Stir in some shredded coconut after blending
• Spice it up: Try adding a pinch of cinnamon.
• Go extra tropical: Top with pineapple chunks or passion fruit pulp

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!

Print Recipe Pin Recipe

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.

_{This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you.}