Tangy Mango Rice Pudding

Lillian Patterson


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!


★★★★★ 2 votes

10 Min
35 Min


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2 c
whole milk, divided
orange, zested
1 c
1 1/2 c
1 tsp
ground cinnamon
1 tsp
ground ginger
1/4 c
1/3 c
1 tsp
vanilla extract
1 tsp
ground nutmeg
8 oz
package dried mangoes, chopped

How to Make Tangy Mango Rice Pudding


  • 1Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
  • 2Add 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.
  • 3Beat 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!)
  • 4Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
  • 5Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.

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