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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
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.