Quick Mango and Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A creamy, tropical rice pudding infused with coconut milk and fresh mango chunks, ideal for a light warm-weather dessert. This Asian-inspired summer cookout recipe, ready in about 35 minutes, pairs short-grain white rice, coconut milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup short-grain white rice
• 2 cups coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 large, peeled and diced ripe mango
• 1 tsp lime zest
• 2 tbsp, for garnish toasted shredded coconut

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring occasionally for 25-30 minutes until the rice is tender and the mixture thickens to a creamy consistency.
2. Step 2: Remove the saucepan from heat and stir in 1 tsp vanilla extract. Let the pudding cool slightly for 10 minutes.
3. Step 3: Gently fold in 1 large peeled and diced ripe mango and 1 tsp lime zest. Serve warm or chilled, garnished with 2 tbsp toasted shredded coconut for a tropical finish.