Mango And Coconut Rice Pudding Food

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MANGO & COCONUT RICE PUDDING



Mango & Coconut Rice Pudding image

So I told the kids we were having pudding for dinner and their eyes lit up. Then they saw that it wasn't the pudding they hoped it would be, and that little glimmer of 'she's really gonna let us eat dessert for dinner' hope faded. Then they took a bite and their eyes lit up again. Then there was another bite, then another. The tropical flavors took over their little taste buds and we had a "everyone cleaned their plate (bowl)" kind of brinner! I only teased them because I knew they were going to love it! Pudding at our house is made with avocados. We have 2 dairy allergies, so pudding is a no-go generally. Unless I make with avocados. Trust me, they'll never know! Rice pudding is usually a big hit and this recipe was...the boys (including the adult-boy) all loved the mangoes and I knew they'd love it! I have a couple of helpful recipes: How to Bake Brown Rice & How to Choose and Cut a Mango that would be helpful with this recipe. As one last note...I used coconut extract to make this and really think it helped the flavor "pop." I keep it on hand because I like to add it to banana bread or muffins when I make them...half vanilla extract/half coconut extract...so if the banana bread recipe calls for 1 teaspoon vanilla, I do 1/2 teaspoon vanilla, 1/2 teaspoon coconut. I'm weird and that's how we like our banana bread. That being said, I've made plenty of rice puddings without the coconut flavoring and they are great too. I just wanted to play up the toasted coconut flavor, with the coconut extract. Your call on how you make yours. Enjoy!!!

Provided by ElizabethKnicely

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups leftover rice or 2 cups cooked rice
2 cups milk or 2 cups rice milk
1/2 cup sugar or 1/2 cup preferred artificial sweetener
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
2 large mangoes, seeded and sliced
1 cup sweetened flaked coconut

Steps:

  • In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
  • While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
  • Serve the Mango Rice Pudding with toasted coconut on top.

Nutrition Facts : Calories 766.3, Fat 14.1, SaturatedFat 10.4, Cholesterol 17.1, Sodium 124, Carbohydrate 149.4, Fiber 5.6, Sugar 62.7, Protein 12.8

COCONUT RICE PUDDING WITH MANGO



Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
  • To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

STICKY RICE & MANGO



Sticky rice & mango image

Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 50m

Number Of Ingredients 8

300g sticky rice (a glutinous rice, sometimes sold as sushi rice)
250ml coconut milk
3 tbsp granulated sugar
¼ tsp salt
2-3 ripe mangoes
2-4 tbsp coconut cream (you can freeze the rest)
1 tbsp toasted sesame seeds
banana leaves , for serving if you can find them

Steps:

  • Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
  • Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
  • Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
  • Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium

MANGO COCONUT PUDDING



Mango Coconut Pudding image

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

Provided by Hadipolo

Categories     Desserts     Custards and Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

Steps:

  • Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
  • Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  • Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g

MANGO RICE PUDDING



Mango Rice Pudding image

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.

MANGO RICE PUDDING



Mango Rice Pudding image

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

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

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 AND COCONUT RICE PUDDING



Mango and Coconut Rice Pudding image

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

3/4 cup long-grain rice
1 1/2 cups water
1 cup cream of coconut
2 cups milk
1/2 cup light brown sugar
1/4 cup granulated sugar (to taste)
1/2 teaspoon ground cinnamon
1 fresh mango

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!

STICKY RICE PUDDING WITH MANGO



Sticky Rice Pudding with Mango image

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

3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios

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.

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In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes. While rice pudding is cooking, prepare the coconut flakes ...
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From playingwithmyfood.ca


MANGO PRAWN CURRY / GRILLED PRAWNS WITH COCONUT ...
Mango Prawn Curry / Coconut Shrimp Curry - Jo Cooks : Check out some easy home recipes and get … The dessert is also found in singapore, malaysia, thailand, macau and is often served as dim sum in chinese restaurants. Mango pudding is a very popular dessert in hong kong, where pudding is eaten as a traditional british food. Check out some ...
From team-building-escape-room.blogspot.com


MANGO COCONUT RICE PUDDING | FOOD & NUTRITION MAGAZINE ...
Mango Coconut Rice Pudding. August 23, 2021 Gabbie Ricky. Photography by David Raine | Food styling by Kim Hartman| Prop styling by Michelle Wilkinson. For a sweet snack, soak jasmine rice in a mixture of coconut milk, coconut sugar and vanilla extract and top with mango chunks. SERVINGS: 6 SERVING SIZE: ¾ cup rice, ¼ cup mango, plus 1 …
From foodandnutrition.org


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