Mango Rice Pudding Recipe
Mango Rice Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 50 min.

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup uncooked long grain brown rice
  • 1 medium ripe mango
  • 1 cup vanilla soy milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Chopped peeled mango, optional

Directions

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. Yield: 4 servings.
Originally published as Mango Rice Pudding in Healthy Cooking Annual Recipes Annual 2015, p232

Nutritional Facts

1 cup (calculated without chopped mango): 275 calories, 3g fat (0 saturated fat), 0 cholesterol, 176mg sodium, 58g carbohydrate (20g sugars, 3g fiber), 6g protein.

  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup uncooked long grain brown rice
  • 1 medium ripe mango
  • 1 cup vanilla soy milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Chopped peeled mango, optional
  1. 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.
  2. Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork.
  3. 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.
  4. Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired. Yield: 4 servings.
Originally published as Mango Rice Pudding in Healthy Cooking Annual Recipes Annual 2015, p232

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