Calling all Mango lovers over to this special summertime dessert called “Mango Coconut layer rice pudding”. This Vegan dessert can be made in any time of the year but using fresh mango in summer time is totally a game changer in taste. To make this Mango Coconut rice pudding you only need 7 ingredients. Also this recipe I grabbed from my Bangladeshi kitchen. I believe you will love this flavor.
This layered pudding recipe is very simple and easy to make though I can’t claim it’s a quick recipe. But when you taste this pudding you will say this Mango Coconut rice pudding recipe well worth that time. Beside this, you can make this coconut rice pudding & mango sauce in advance and keep in refrigerator for couple of days.
What Rice to use:
As I mention earlier, this recipe is our house hold recipe. That means you will get Bangladeshi taste from it. Typically we use “cinigura” rice to make Bengali sweet rice pudding (payesh). Cinigura rice has a unique aroma but unfortunately that rice is not available in every US market (some Bangladeshi store carry it). Therefore I use aromatic Basmati rice here.
Do you ever use rose water? Rose water is very important for this recipe. I think rose water make this mango coconut rice pudding distinguish from other rice puddings. Most Bangladeshi sweet dishes use rose water. Its refreshing sweet aroma will boost your appetite for sure.
Two method to cook Rice:
You can make the rice pudding 2 ways. First soak rice in water for at least 1 hour before cooking. Rinse and wash until water became clear. You will see rice became soft enough to break with hand. After crash rice with hand boil it into water and coconut milk.
In second way, put warm water, coconut milk and rice together to boil. When rice became soft use a egg bitter to break down rice into small pieces.
You can see in the above picture, how the rice should look like.
I use coconut sugar for mango sauce and white sugar for rice pudding to keep the color white. You can use white sugar for mango sauce too to keep it bright yellow. One of my mangoes was light yellow so coconut sugars dark color balanced out.
Eating raw nut is not recommended by nutritionists. Whenever you use nut either blanch them or roast them. I also blanched my nuts. Blanched means I soak those nuts in warm water for 10-15 minute.
I use 3 green cardamom pods here. Don’t crush those pods. Only open its petals little bit so the seeds cant comes out but the flavor. You don’t want to bite a seed trust me. Well you can use ground cardamom but I don’t like any blackish flakes be visible in my white rice pudding.
From the name “Mango Coconut layered rice pudding” you already know that we going to do some layers. I use 4oz transparent glasses here so all the layers can be visible (yeaa the blogging life lol). You can use small fruit bowls and do less layers too. It’s totally up to you how you want to serve. I put some crushed pistachios between layers what you can’t see from the picture.
Your Mango Coconut layered rice pudding is ready. You can serve in room temperature or put in fridge for couple of hour before serve, it’s our choice. Now Enjoy.
Soak and Rinse the rice. mashed/break lightly with hand (optional).
Put a pot on stove. Put water first & let it warm (not hot).
Add Cardamom pods but don't open its petals entirely.
Put rice into warm water. Stir so rice not formed lumps. after couple of minute Cover with a lid & let it cook for 4-5 minute.
Now add coconut milk. keep stirring rice. in this point heat will be in low medium.
If you didn't break rice before then do it now with a egg bitter.
Add sugar to your taste.
You have to be attentive in this point because rice absorbs liquid very quickly. Keep stirring rice and make sure its not burns on bottom.
When rice became transparent and no running liquids left, add Rose water. Now turn off the stove & let it cool. Texture will be very thick.
Mango Sauce Instruction
Put all the cubed mangoes on another pan. add 2 tbsp (around) water and sugar to your taste. I use 2 tbsp coconut sugar because my mangoes were sweet enough.
When sugar dissolve & mangoes were slightly cooked add few drops of rose water & take it off from the stove.
let it cool down before blending so no unwanted incidents happens.
Mango sauce texture will be very thick.
Crushed half of pistachios nut ( after blanched).
On a glass or jar or bowl , add two spoon rice pudding. sprinkle some crushed pistachios. Add mango sauce. sprinkle some pistachios again. Repeat this as many time you want. on top add some whole Pistachios.
Take out cardamom pods before layering for serving.
Some time rice take little more water to be cooked. depend on brand. Use you best judgement.