Sweet Mango Rice Pudding with Cardamom

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Bengali dessert featuring steamed rice, ripe mango, and cardamom-infused milk. This Indian-inspired recipe, ready in about 55 minutes, layers short-grain rice, milk, ripe mango 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 275 calories and feeds 4, 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.

Prep: 25 min Cook: 30 min Serves 4 Indian cuisine 275 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup short-grain rice under cold water until water runs clear, then soak for 20 minutes.
  2. Step 2: Drain rice and combine with 2 cups milk, 4 crushed cardamom pods, and 3 tbsp sugar in a saucepan.
  3. Step 3: Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking, and cook for 25-30 minutes until rice is tender and mixture thickens.
  4. Step 4: Remove cardamom pods, stir in 1/4 cup coconut milk and 1 diced ripe mango, and cook for 3 more minutes until mango is slightly softened but retains shape.

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