Tuesday 8 July 2014

Mango Rice Pudding | Mango Dessert With Rice

Here is a mango pudding to try, when you feel like tasting something new during your dessert time. I am a bit late in posting mango recipes but days have been hectic and I had no time to prepare something new with an infant at hand. Thanks to the season we are still getting ripe and sweet mangoes here in my part of the world and whenever I get some time I settle down to cook with this favorite ingredient of mine. This pudding is a kind of sticky creamy pudding prepared with rice, mango, milk and some flavorings similar to our payasams. It is a slight alteration of the thai mango rice dessert were I have customised the pudding according to my taste with easy to pick ingredients from the pantry. I topped it with melted chocolate but you can serve it plain or top it with caramel and enjoy!! 


Serves 2 people
Total Preparation Time - 20 minutes
  1. Mango pulp - From one medium sized mango (weighed 80 grams) 
  2. Cooked rice - A handful nearly 50 grams (use any rice kind; basmati tastes better)
  3. Milk - 200 ml 
  4. Sugar - 2 tablespoons 
  5. Corn flour - 1 tablespoon 
  6. Condensed milk - 2 tablespoons (optional)
  7. Cardamom pods - 5 (crushed) 
  8. Vanilla essence - 1/4 tsp (optional)
  9. Chopped Nuts - Few Cashews or Almonds (optional)
  10. Butter - 1 tablespoon (or ghee)


  • Grind mango pulp into a smooth paste and set aside. 
  • Place a pan on flame and add butter. Then add corn flour and mix well. 
  • Now pour milk and stir well until there are no lumps. 
  • Add sugar and crushed cardamom pods; cook on low flame for a minute. 
  • Now add cooked rice , condensed milk and stir well. Cook until the mixture turns thick. 
  • Then add the mango pulp and stir well. 
  • Cook for a few minutes and add vanilla essence. 
  • Remove from flame; set aside until it reaches room temperature. 
  • Refrigerate and serve. (Top with chocolate sauce or caramel or mango jelly or chopped nuts)

TIP 1: Use ripe mangoes for a better flavor and taste. 

TIP 2: You can use vanilla custard powder in place of corn flour. If so skip vanilla essence too. 

TIP 3: If you want the dessert to be vegan just skip butter and milk. Use soy milk instead. Mix corn flour with soya milk and boil in a sauce pan then follow the same instructions given above. 

TIP 4: See that your cooked rice is grainy, else the pudding will become too mushy.

For more mango recipes click here!!


  1. This looks damn good and easy to prepare.
    Kudos to you had i been in ur place i wud have nt even posted a single recipe divya!


  2. Looks very delicious and tempting... superb clicks...

  3. as usual tempting clicks... the pudding looks really delicious...

  4. love the clicks..tempting..plz do visit my blog dear...

  5. Very gorgeous , attractive pudding, this is something extremely irresistible..


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