Indulge in a delightful vegan rice pudding infused with the exotic flavors of ripe mango. Creamy coconut milk forms the luscious base for the tender, perfectly cooked rice grains, while a hint of aromatic cardamom adds a touch of warmth.

Topped with juicy mango slices, this tropical twist on a classic dessert creates a blissful harmony of flavors that will transport your taste buds to paradise.

Brief History of Vegan Rice Pudding with Mango

Rice pudding, a dish with ancient origins, can be traced back to various cultures across the globe, including Asia, the Middle East, and Europe. This fusion of traditional and modern flavors creates a delightful dessert that caters to the growing demand for plant-based options while celebrating the diverse culinary influences that have shaped our gastronomic history.

Health benefits of Mango

Rich in essential vitamins such as:

• Vitamins B1 and B2
• Potassium
• Magnesium
• Other minerals

Ripe mangoes has a potential anticancer effects, as well as improved immunity, digestive and eye health.

Tips & Procedures:

• If you are using freshly cooked rice (ie sitting in the fridge for less than 12 hours), use 1 ¾ cups/410ml coconut milk.
• Enhance the flavors: Add a touch of citrus zest, such as orange or lemon, to the rice pudding while cooking. It will brighten the flavors and add a delightful aroma.
• Use ripe and sweet mangoes: Choose mangoes that are ripe and sweet for the topping. Ripe mangoes will provide a burst of natural sweetness and a juicy texture that

Substitutions:

• Rice: Arborio rice is best to use, however you can use other short-grain rice varieties like sushi rice or pudding rice. Long-grain rice may not give the same creamy texture, but it can still work.
• Plant-based milk: Coconut milk is commonly used in vegan rice pudding, but you can substitute it with almond milk, soy milk, oat milk, or any other plant-based milk of your choice. Keep in mind that different milk alternatives might alter the flavor and creaminess slightly.
• Sweetener: Feel free to substitute with maple syrup is a popular choice, you can use agave syrup, coconut sugar, or any other vegan-friendly sweetener that suits your taste.

Storage:

• Can be stored for up to 3-4 days in a covered container in the fridge. Store mango separate from pudding. Reheat in the microwave in 30 sec intervals, stirring well in between.

How to make a Vegan Rice Pudding with Mango

Ingredients

• cooked white rice*
• coconut milk, full fat
• granulated sugar
• vanilla extract
• ground cinnamon
• coarse salt
• mango, peeled and sliced

In a heavy bottomed saucepan, bring coconut milk, sugar, and salt to just hot over medium heat;

Add the rice. Continue cooking, stirring constantly for 10-12 minutes, regularly clearing the bottom of the pot, until thick and liquid is mostly absorbed:

Remove from heat and stir in the vanilla extract and cinnamon:

Allow to sit for 10 minutes uncovered for the rest of the liquid to absorb:

Peel and thinly slice the mango. Serve warm with sliced mango on top. Sprinkle on more cinnamon as desired:

Frequently Asked Questions