Mango Colada Rice Pudding Receita

Escape to paradise with this creamy Mango Colada Rice Pudding! A vibrant twist on a classic comfort food, this recipe blends the sweetness of mango with the creamy richness of coconut milk for a truly unforgettable dessert. Perfect for a warm evening or a sophisticated gathering, this recipe is easily customizable for your desired level of elegance. (See note for elegant serving suggestion).

Preparo 20 min

Cozimento 75 min

Calorias 255.6 kcal

Proteína 12g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Mango Colada Rice Pudding

1/2 cup uncooked long-grain rice
1 cup water
2 cups fresh mango chunks
Rum
3 large eggs
1/2 cup granulated sugar
Milk
toasted coconut flakes, for garnish
Vanilla
1/4 teaspoon ground cinnamon
Ginger

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mango Colada Rice Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Mango Colada Rice Pudding

**Cook the Rice:** In a medium saucepan, bring 1 cup water and 1/2 cup uncooked long-grain rice to a boil.
Reduce heat to low, cover, and simmer for 10-15 minutes, or until all water is absorbed and rice is tender.
**Make the Mango Puree:** Combine 2 cups fresh mango chunks, 1/2 cup coconut milk, and 2 tablespoons lime juice in a blender. Blend until completely smooth.
**Prepare the Pudding Base:** In a large bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon ground cinnamon, and a pinch of salt.
Gradually whisk in 2 cups coconut milk, making sure there are no lumps.
Stir in the cooked rice.
Gently fold in the mango puree.
**Bake:** Pour the mixture into a greased 1 1/2-quart casserole dish. Bake in a preheated 350°F (175°C) oven for 45 minutes, stirring gently every 15 minutes to prevent sticking.
**Rest & Serve:** Remove from oven and let rest for 15 minutes. Serve warm, or chill in the refrigerator for at least 3 hours for a colder serving.
**Garnish:** Garnish with toasted coconut flakes before serving.
**Elegant Presentation (Optional):** Triple the mango puree recipe (using 6 cups mango, 1 1/2 cups coconut milk, and 6 tablespoons lime juice). Do not add it to the pudding. Bake the pudding as directed, adding 1/2 cup extra coconut milk. Cool completely. Layer the chilled pudding and mango puree in tall wine glasses. Serve chilled and garnish with toasted coconut flakes.