Best 6 Tangy Mango Rice Pudding Recipes
**Indulge in a Culinary Journey with Tangy Mango Rice Pudding: A Delight for the Senses**
Embark on a tantalizing culinary adventure with our exquisite Tangy Mango Rice Pudding, a harmonious blend of flavors and textures that will captivate your taste buds. This delectable dessert combines the vibrant zest of mangoes with the comforting warmth of creamy rice pudding, resulting in a symphony of flavors that dances on your palate. Dive into a world of culinary delight as we present a diverse collection of Tangy Mango Rice Pudding recipes, each offering a unique interpretation of this classic dish. From traditional Indian preparations to modern twists, our curated selection promises an unforgettable gastronomic experience. Let your taste buds embark on a journey of sweet and tangy indulgence as you explore the vibrant world of Tangy Mango Rice Pudding.
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
TANGY MANGO RICE PUDDING
Yum yum yum! So delicious! A great vegan version can be made by substituting a can of coconut milk for the milk and egg (almond milk would also be delicious). Boil in a bag rice makes this recipe even easier. Pudding tastes great even warmed up the next day! I can't brig this to work with me unless I make enough for other people to share and it gets requested often!
Provided by Lillian Patterson @edwardnortonfan
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
- Add 1 1/2 cups of the milk, sugar, and vanilla to rice. Cook until boiling, stirring constantly, then let simmer for 10 minutes (or until mixture begins to thicken and get creamy) stirring occasionally to prevent sticking.
- Beat egg with the remaining 1/2 cup of milk. Slowly add to rice mixture (SLOWLY - if you add it too quickly you end up with scrambled egg rice pudding!)
- Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
- Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.
THAI MANGO WITH CARDAMOM RICE PUDDING
Make and share this Thai Mango With Cardamom Rice Pudding recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine whole milk and basmati rice in a large saucepan over medium-high heat.
- Bring to a boil, stirring constantly.
- Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
- Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
- Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
- Top each serving with 1/4 cup chopped mango.
Nutrition Facts : Calories 166, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 151.9, Carbohydrate 21.5, Fiber 0.8, Sugar 14.9, Protein 6.7
MANGO AND COCONUT RICE PUDDING
This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.
Provided by Shuzbud
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
- When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
- Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
- Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
- When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
- Take off the heat and leave to stand for a few minutes for the flavours to blend.
- Serve and enjoy!
Tips:
- Choose ripe mangoes: The sweetness and flavor of the mangoes will greatly impact the taste of the pudding. Opt for ripe, juicy mangoes that have a deep yellow color and a sweet aroma.
- Use full-fat coconut milk: Full-fat coconut milk will give the pudding a richer, creamier texture. If you prefer a lighter pudding, you can use a blend of full-fat and light coconut milk.
- Don't overcook the rice: Overcooked rice will make the pudding mushy. Cook the rice until it is just tender, about 15-20 minutes.
- Let the pudding cool completely before serving: This will allow the flavors to meld and the pudding to thicken. You can also chill the pudding for a few hours or overnight for a more refreshing dessert.
- Garnish with fresh mangoes and mint: This will add a pop of color and freshness to the pudding. You can also add other toppings of your choice, such as nuts, seeds, or dried fruit.
Conclusion:
Tangy mango rice pudding is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of sweet mangoes, creamy coconut milk, and aromatic spices creates a unique and flavorful dessert that is sure to impress. So next time you are looking for a sweet treat, give this tangy mango rice pudding a try. You won't be disappointed!
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