Mango Rice Pudding

yellow colored mango pudding in a glass jar.

This Mango Rice Pudding is so creamy, luxurious and absolutely terrific! It is one of the tastiest desserts to make using fresh mango. Made in an instant pot with just 5 ingredients, it is inspired by Asian mango sago.

Course Dessert

Cuisine American, Indian

Keyword mango pudding, mango rice pudding, rice pudding

Prep Time 10

Cook Time 7

Resting time 2

Total Time 2 17

Servings Servings

Calories 191kcal

Author Maria Doss

Equipment

Ingredients

½ cup white rice I used Basmati
1 cup coconut milk
⅛ teaspoon salt
½ cup sweetened condensed milk (adjust based on the sweetness of the mangoes used)
1 teaspoon ground cardamom
2 to 3 ripe mangoes

Instructions

Wash and drain rice. Add it to the instant pot along with coconut milk, salt and ½ cup water.
Mix, close and lock lid (making sure that valve is set to seal), cook on manual for 5 minutes.
When cooking time is done, let instant pot be in warm mode for 20 minutes or do a natural pressure release.
Open the instant pot, add the condensed milk and cardamom powder. Mix thoroughly and allow it to cool.
Meanwhile, chop the mango into small cubes.
Grind 2 cups of chopped mango into a fine puree and pour it into the cooled rice mixture along with ½ to 1 cup of chopped mango cubes. Stir to combine.
Give a taste, and if it needs more sweetness, add extra condensed milk.
Store it in the fridge to help it thicken and enjoy chilled or at room temperature.

Video

Notes

Since the sweetness of mangoes can vary, adjust accordingly. Taste and add extra condensed milk if necessary.

Use vanilla extract instead of cardamom.

Nutrition