Sheet Pan Mango Coconut Rice Pudding
A tropical twist on classic rice pudding baked on a sheet pan with juicy mango chunks and toasted coconut for a simple, crowd-pleasing dessert. This mediterranean-inspired desserts ready in about 80 minutes layers uncooked arborio rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. 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
- 1 cup uncooked arborio rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 large, diced (about 1 1/2 cups) ripe mango
- 1/3 cup unsweetened shredded coconut
- 1/4 tsp salt
- 2 tbsp melted butter
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, combine 1 cup uncooked arborio rice, 4 cups whole milk, 3/4 cup granulated sugar, 1/4 tsp salt, and 1 1/2 tsp vanilla extract; stir to mix well.
- Step 2: Pour the rice mixture evenly onto a greased 9x13-inch sheet pan and cover tightly with aluminum foil.
- Step 3: Bake in the preheated oven for 1 hour, stirring once halfway through baking, until the rice is tender and the pudding is thickened.
- Step 4: Remove the pan from the oven and carefully fold in 1 large diced ripe mango and 2 tbsp melted butter.
- Step 5: Sprinkle 1/3 cup unsweetened shredded coconut evenly over the top and return the pan uncovered to the oven for an additional 10 minutes to toast the coconut.
- Step 6: Let the pudding cool slightly before serving warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Mango Coconut Rice Pudding take to make?
Total time is about 80 minutes (10 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Mango Coconut Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Mango Coconut Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mango Coconut Rice Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Mango Coconut Rice Pudding?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
