• Cooking Time:
  • Servings:
  • Preparation Time:


This is a nice change from your basic rice pudding. And who doesn't love mangoes.


  • 3 cups milk
  • 1 cinnamon stick or 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup jasmine or basmati rice, rinsed well and drained
  • Zest from 1 small lime, removed with a vegetable peeler
  • 1/2 cup sugar
  • 1 1/2 tbsp. fresh lime juice
  • 1/4 tsp. vanilla
  • 1/4 tsp. coconut extract
  • 1 large firm-ripe mango
  • Garnish with 10 lime slices and grated lime zest (optional)


  • Bring milk and cinnamon to a simmer in a small saucepan. Cover, remove from heat and let steep while cooking rice.
  • Bring 2 cups water and the salt to a full boil in a 2 qt. saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and simmer for 20 minutes, or until water is absorbed and rice is tender.
  • Discard zest. Fluff rice with a fork; leave in saucepan.
  • Pour warm milk over rice.
  • Stir in sugar.
  • Bring to a simmer over medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low.
  • Gently simmer 15 to 20 minutes, stirring frequently, until pudding is thick and creamy.
  • Remove from heat; stir in lime juice and extracts.
  • Let cool 5 minutes.
  • Holding mango firmly on a cutting board, cut a single slice along each side of the long flat seed so you have 2 halves.
  • Cut side strips from seed.
  • Remove peel from halves and strips. Dice 1/2 mango and side strips; cut remaining 1/2 crosswise into 10 thin slices for garnish.
  • Stir diced mango into pudding.
  • Let pudding cool about 20 minutes if serving warm.
  • Garnish each with a mango and lime slice and grated lime zest.

Categories: Dessert  Pudding 
© 2006-2017 BakeSpace, Inc. All Rights Reserved