exotic coconut rice with mango

The days are getting darker. And a virus reduced our social live to almost zero. Traveling is something we used to do in those days long ago. But let fantasy and dreams take over! If we can’t travel to exotic places, let’s create exotic in the kitchen! This exotic coconut rice with mango is the perfect dessert for a festive winter menu. The mango will bring the sun in your heart and the coconut milk rice will make you dream of exotic beaches!

exotic coconut rice with mango

Easy, festive and perfecty preparable in advance. This exotic coconut rice with mango is the most comforting dessert for dark winter days.

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Prep Time 10 mins

Cook Time 45 mins

resting time 2 hrs

Total Time 2 hrs 55 mins

Course Dessert

Cuisine exotic

Servings 4 persons

Calories 294 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 50 gram short grain rice
• 250 ml coconut milk
• 25 ml cream
• 75 gram brown sugar
• 1 cinnamon stick
• 1 mango

Instructions

 

• Bring the coconut milk, the cream and the brown sugar slowly to a boil.
• Then add the cinnamon stick and the rice. Mix everything well.
• Put a lid on the pot and let the rice slowly simmer for about 45 minutes until tender. Stir regularly, and make sure it doesn't boil over. You can really let it simmer very gently. If needed it can take a bit more than 45 minutes.
• When the rice is ready, take it off the heat and let it cool down.
• Meanwhile peel the mango and cut it into small pieces.
• When the rice has cooled down, mix approximately half of the mango under the coconut rice pudding. Put the other half aside for garnishing at the end.
• Transfer the coconut mango rice into jars and put them in the refrigerator for at least two hours.
• Put some of the remaining mango pieces on top just before serving and enjoy!
• If you want a really guilty pleasure you can also add a dash of whipped cream.

Nutrition

Serving: 100gCalories: 294kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 13gCholesterol: 9mgSodium: 16mgPotassium: 259mgFiber: 2gSugar: 25gVitamin A: 652IUVitamin C: 19mgCalcium: 45mgIron: 3mg

Keyword coconut milk, dessert, dessert rice, mango, pudding

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More info and background

The coconut rice and the mango are a perfect combination. Without the mango, it will be very sweet and one dimensional. But the mango cubes add a fruity freshness that balances in a very harmonious way. The starch of the rice ensures that you have a pudding like consistency. Moreover, the rice adds an extra bite which is pleasant in your mouth. If you want a really guilty pleasure, you may be tempted to add a dash of whipped cream.

The yellow mango makes you dream of a bright and shining sun. This contrasts with the cold and dark days outside. Coconut milk may remind you of the palm beaches you wanted to visit without restrictions. It is not the real thing. But it is about dreaming and a positive mindset you need in these depressive days.

The winter season is the best for buying mango. In this period they are cheap and taste very well. Buying mango used to be a challenge some decades ago. Or they were overripe and mash. Or they were not ripe at all and you had to put them a week aside for ripening. Most of the time I chose for this last option. But nowadays supermarkets and specialty stores will sell mangoes that are ready to eat. A big advantage if you are not well in meal planning.

I have been making this recipe in different variations over the years. Long ago, I found the first inspiration in a cookbook from Conrad Gallagher: “Take 6 ingredients” (translated into Dutch). In the original version, the coconut rice pudding is topped with a mango coulis. But personally I prefer my version with the mango cubes. It is less work (yes I am lazy). But also it mixes the fruitiness of the mango better under the coconut rice, instead of spreading it on top or putting some coconut rice pudding balls as quenelles in the coulis.

More surprising.exotic

Are you getting inspired for more surprising exotic recipes? Then have a look at the following articles:

• mango coconut milk mousse (the little brother of this recipe).
• papaya coconut parfait.
• Cuban green plantain soup.
• mango lassi with saffron and cardamom.
• refreshing coconut polenta cake with lemon.
• easy Thai pumpkin curry with chicken.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.