My Top Picks

Mango Rice Pudding

I had this on a cruise ship for the first time in April 2018.
I liked it so much I recreated the recipe at home.

Ingredients

  • 3 c. cooked Basmatti rice (brown or white work too)
  • 1 c. milk
  • 2 Tbls. white sugar
  • 1 c. mango puree (2 mangos) - see note
  • ¼ t. cinnamon (or more to taste)
  • ½ c. dried cranberries
  • brown sugar to taste, garnish
  • slivered almonds, garnish

Toppings

  • brown sugar to taste, garnish
  • slivered almonds, garnish

Instructions

Cook rice according to package directions.

Peel, slice and dice mangos (or use frozen, thawed). Add to a mini food process to puree.

In a large heavy saucepan, add rice, milk, sugar, mango puree and cinnamon. Cook uncovered on low heat for 10-15 minutes or longer if need.

Stir in dried cranberries after 10 minutes of cooking. Continue to cook and stir for another 5 minutes.

Remove from heat and divide among 6 serving dishes. Sprinkle with a little brown sugar (not necessarily needed) and top with slivered almonds, if desired.

Serves 6

NOTE: You can use frozen mango, thawed instead of fresh.

You can eat for dessert hot (or cold). I even like this for breakfast!