Sargent Choice Test-Kitchen: Mango Coconut Rice Pudding

A cup of coconut mango rice pudding is plated with a fork push into the mixture on the left side.

Sargent Choice Test Kitchen: Mango Coconut Rice Pudding
April 23rd, 2025

Why We Chose This Recipe

This Mango Coconut Rice Pudding is a delightful blend of sweet and tart flavors. It makes a satisfying snack or dessert and can easily be adapted to be dorm-friendly! 

Recipe adapted from: BemyRecipe
Yield: Approximately 4 cups

Ingredients

  • 1 can (14 oz or 400 ml) coconut milk  
  • 2 1/ cups mango (fresh or frozen) 
  • 1 cup brown rice 
  • 2 cups water 
  • 4 tablespoons sugar 
  • Juice from 1/2 a lime 
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon of salt  
  • Shredded coconut (optional topping) 

Directions

  1. Peel and cube the mango. Blend half of the mango with the coconut milk, vanilla extract (if using), and salt until smooth. Set aside the remaining mango for topping.
  2. In a pot, mix the blended mango-coconut mixture with the rice, water, lime juice, and sugar.
  3. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, stirring frequently to prevent sticking. Cook until the pudding thickens and the rice is tender.
  4. Scoop the pudding into bowls, top with the leftover mango, and enjoy!
  5. Optional: sprinkle shredded coconut on top for extra flavor and texture. 

Dorm-Friendly Version

  • If a stove isn’t available, use pre-cooked rice. 
  • Use canned mango purée. If mango purée isn’t available, finely dice fresh mango or defrost frozen mango.
  • Combine all ingredients in a microwave-safe bowl and heat in 1–2 minute intervals, stirring between intervals, until the mixture becomes creamy and thick. 

Suggestions

  • Jasmine or white rice provides a softer, more gelatinous texture, but any white or brown rice will do. Brown rice is listed in the ingredients as an opportunity to incorporate a whole grain with a slightly nutty flavor, more fiber, heart-healthy oils, vitamins, and minerals. We used white glutinous rice at the Sargent Choice Test Kitchen session. 
  • If granulated sugar isn’t available, substitute with honey, maple syrup, or your preferred sweetener. 
  • For added flavor and texture, top with unsweetened shredded coconut, dried fruits (e.g., raisins or chopped dates), or a sprinkle of cinnamon.
  • Adding chopped nuts (e.g., almonds or pistachios) will provide protein for a longer-lasting snack.

What We Liked

  • This recipe has a perfect balance between sweet and tart. The mango and sugar combination made the taste experience more enjoyable!
  • The use of coconut milk in the pudding added a satiating creamy texture.

Nutritional Value

  • Rice is a great source of carbohydrates, which provide quick energy.
  • If you use brown rice, it will include more fiber than white rice.
  • Mango is also a great source of fiber; including more fiber in your diet can be very beneficial because it supports a healthy digestive tract and keeps us satiated for longer.
  • Mango is also a great source of vitamin C, which supports the immune system and promotes overall health. 
  • Mango is rich in copper, which is essential for energy and brain development. 
    April 23rd, 2025
    Ashly Estrada, Nutrition Student