Mango Colada Rice Pudding Recipes
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO PINA COLADA SMOOTHIE
This is my take on a alcohol-free pina colada.
Provided by Godiva Goddess
Categories Drinks Recipes Smoothie Recipes Mango
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the mango cubes, ice, sugar, pineapple juice, cream, and coconut milk into a blender. Puree until smooth, pour into glasses and serve.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 28.7 g, Cholesterol 40.8 mg, Fat 32.1 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 25.4 g, Sodium 26.6 mg, Sugar 21.7 g
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
MANGO & COCONUT RICE PUDDING
So I told the kids we were having pudding for dinner and their eyes lit up. Then they saw that it wasn't the pudding they hoped it would be, and that little glimmer of 'she's really gonna let us eat dessert for dinner' hope faded. Then they took a bite and their eyes lit up again. Then there was another bite, then another. The tropical flavors took over their little taste buds and we had a "everyone cleaned their plate (bowl)" kind of brinner! I only teased them because I knew they were going to love it! Pudding at our house is made with avocados. We have 2 dairy allergies, so pudding is a no-go generally. Unless I make with avocados. Trust me, they'll never know! Rice pudding is usually a big hit and this recipe was...the boys (including the adult-boy) all loved the mangoes and I knew they'd love it! I have a couple of helpful recipes: How to Bake Brown Rice & How to Choose and Cut a Mango that would be helpful with this recipe. As one last note...I used coconut extract to make this and really think it helped the flavor "pop." I keep it on hand because I like to add it to banana bread or muffins when I make them...half vanilla extract/half coconut extract...so if the banana bread recipe calls for 1 teaspoon vanilla, I do 1/2 teaspoon vanilla, 1/2 teaspoon coconut. I'm weird and that's how we like our banana bread. That being said, I've made plenty of rice puddings without the coconut flavoring and they are great too. I just wanted to play up the toasted coconut flavor, with the coconut extract. Your call on how you make yours. Enjoy!!!
Provided by ElizabethKnicely
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
- While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
- Serve the Mango Rice Pudding with toasted coconut on top.
Nutrition Facts : Calories 766.3, Fat 14.1, SaturatedFat 10.4, Cholesterol 17.1, Sodium 124, Carbohydrate 149.4, Fiber 5.6, Sugar 62.7, Protein 12.8
PINA COLADA CHIA PUDDINGS
Pina Colada Chia Puddings are an easy, healthy make-ahead breakfast or dessert that is perfect for lovers of tropical cocktails! Made with simple healthy ingredients including chia seeds, fresh pineapple, and coconut milk. Vegan and refined sugar-free!
Provided by Marie
Time 8h5m
Number Of Ingredients 8
Steps:
- tart by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.
- Just before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).
- To serve, stir coconut chia pudding and divide the chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.
Nutrition Facts : Calories 305 kcal, Carbohydrate 24 g, Protein 5 g, Fat 23 g, SaturatedFat 17 g, TransFat 1 g, Sodium 28 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
MANGO PUDDING
Make and share this Mango Pudding recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Use a vegetable peeler to peel mangos.
- Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
- Place mango in a blender or food processor.
- Add 1/4 lime and blend until perfectly smooth.
- Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
- This also tastes good with just the pureed mango.
Nutrition Facts : Calories 134.6, Fat 0.6, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 35.2, Fiber 3.7, Sugar 30.6, Protein 1.1
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MANGO COCONUT RICE PUDDING RECIPE - RACHAEL RAY SHOW
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Estimated Reading Time 5 mins
- In a 10-inch nonstick skillet, cook the honey over medium-high without stirring for 2 minutes; it will bubble vigorously and smell lightly caramelized
- Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes
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5/5 (2)Total Time 45 minsCategory DessertCalories 396 per serving
- Over medium heat in a medium saucepan, combine the coconut milk, heavy cream milk, milk and rice. Stir in the sugar and salt and continue to stir until thick and creamy and rice is tender, about 25-30 minutes. (Test to see if the rice is done by biting a grain of rice to make sure it's cooked and isn't crunchy in the center. If it is, continue to cook adding a little more milk (1/4 cup at a time) if it needs more liquid. When rice is cooked, remove it from the heat. If consistency is too thick and not creamy, stir in another 1/4 cup of milk.
- Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.
- When ready to serve, heat oven to 325 degrees and lay remaining 1/4 cup coconut in a single layer on a baking sheet. Cook for 8-10 minutes until lightly browned.
RICE PUDDING WITH MANGO • SIMPLE SUMPTUOUS COOKING
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Ratings 4Calories 409 per servingCategory Dessert
- Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry with no residues.
- To the inner pot of your Instant Pot, add all the ingredients one by one, with the exception of chopped mangoes.
- Stir well and press the ‘Pressure Cook’ button. Set the timer to 5 minutes and make sure that the pressure valve is in the ‘sealing’ position.
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From sidechef.com
4/5 (1)Total Time 45 minsCuisine American, CaribbeanCalories 65 per serving
- Over medium heat in a medium saucepan, combine the Coconut Milk (1 cup), Heavy Cream (1/2 cup), Milk (2 cup), and the Long Grain White Rice (1/2 cup).
- Stir in Salt (1/4 teaspoon) and Granulated Sugar (3 tablespoon), and continue to stir until thick and creamy and rice is tender, about 25 to 30 minutes.
- Stir in the Dark Rum (1 tablespoon), Coconut Extract (1/2 teaspoon), Sweetened Coconut Flakes (1/2 cup), and Pineapple (1 cup) that has been cut into a 1/4" dices.
- Spoon pudding into 1/2 cup ramekins. Serve warm or chilled. If chilling, cover each ramekin with plastic wrap before refrigerating.
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5/5 (1)Total Time 5 minsCategory BreakfastCalories 315 per serving
- Start by grinding your chia seeds in a high speed blender until well ground (takes about 1-2 minutes, see tips below).
- Add ground chia seeds and dairy free milk to a large bowl and stir well immediately. Stir about 1 minute to ensure there are no lumps or clumps of chia seeds.
- In a high speed blender, combine the defrosted frozen mango and 1/2 of the pineapple in a high speed blender. Blend until smooth (10-15 seconds).
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