Easy No-Bake Mango Coconut Rice Pudding Recipe
Easy No-Bake Mango Coconut Rice Pudding is the ultimate summer dessert. After making this for countless gatherings, I’ve perfected the creamiest texture and tropical flavor. The fresh mango and coconut combo is so refreshing, it’s like a vacation in a bowl. Serve it chilled or at room temperature, and pair it with my Roasted Beet Salad with Feta and Fresh Dill. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Beet Salad with Feta and Fresh Dill and Easy Slow Cooker Loaded Baked Potatoes Recipe.
Why This Easy No-Bake Mango Coconut Rice Pudding Recipe Is Pure Comfort
- No oven required for a creamy, tropical dessert
- Perfect for summer nights or any time you crave a refreshing treat
- Easy to make ahead and impress guests with minimal effort
- Customize with your favorite toppings or mix-ins
What You'll Need for Easy No-Bake Mango Coconut Rice Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe mango
- Coconut milk
- Rice
- Sugar
- Salt
- Cornstarch
- Vanilla extract
- Lime zest
- Fresh mint leaves
- Optional: Toasted coconut flakes
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- Mango: Use ripe, sweet mango for the best flavor
🛒 Tools & Equipment I Recommend
- High-quality blender — Ensures smooth, creamy texture → See on Amazon
- Fine-mesh sieve — Removes any lumps for a silky dessert → See on Amazon
How to Make Easy No-Bake Mango Coconut Rice Pudding Recipe
- Prepare mango: Peel and dice ripe mango. You should have about 2 cups.
- Cook rice: Rinse 1 cup of rice, then cook according to package instructions with 2 cups of water, 1/4 cup sugar, and a pinch of salt. Let it cool.
- Blend mango: Blend diced mango, 1 can coconut milk, 1/4 cup sugar, 1 tsp vanilla, and lime zest until smooth.
- Thicken mixture: In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water. Add this to the mango mixture along with the cooked rice. Cook over medium heat, stirring constantly, until thickened.
- Chill and serve: Chill the rice pudding in the fridge for at least 2 hours. Serve with your favorite toppings.
Cook's Tips for Perfect Easy No-Bake Mango Coconut Rice Pudding Recipe
- : For a lighter dessert, use light coconut milk instead of full-fat.
- Common mistake and fix: If your rice pudding is too thick, add a little more coconut milk and stir well. If it's too thin, cook it a bit longer.
- : Make ahead and store in the fridge for up to 3 days.
- : Freeze leftover mango for smoothies or future batches of this dessert.
Storing & Reheating Easy No-Bake Mango Coconut Rice Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Make up to 2 days ahead and store in the fridge
Freezing Easy No-Bake Mango Coconut Rice Pudding Recipe
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a tropical twist, add a splash of rum to the mango mixture before blending.
- Best substitution: Use frozen mango if fresh is out of season. Adjust sugar to taste.
- Make-ahead: Prepare the rice and mango mixture up to a day ahead. Cook and chill before serving.
- Scaling: This recipe can be halved or doubled easily.
- Troubleshooting: If your rice pudding is lumpy, blend it again or strain through a fine-mesh sieve.
Want to level up this recipe?
High-quality rice cooker — Ensures perfectly cooked rice every time, paying for itself in takeout savings → Check price on Amazon
Easy No-Bake Mango Coconut Rice Pudding Recipe
Ingredients
Main Ingredients
- Ripe mango
- Coconut milk
- Rice
- Sugar
- Salt
- Cornstarch
Seasonings
- Vanilla extract
- Lime zest
- Fresh mint leaves
Optional Toppings
- Toasted coconut flakes
- Fresh berries
- Whipped cream
Instructions
- Prepare mango: Peel and dice ripe mango. You should have about 2 cups.
- Cook rice: Rinse 1 cup of rice, then cook according to package instructions with 2 cups of water, 1/4 cup sugar, and a pinch of salt. Let it cool.
- Blend mango: Blend diced mango, 1 can coconut milk, 1/4 cup sugar, 1 tsp vanilla, and lime zest until smooth.
- Thicken mixture: In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water. Add this to the mango mixture along with the cooked rice. Cook over medium heat, stirring constantly, until thickened.
- Chill and serve: Chill the rice pudding in the fridge for at least 2 hours. Serve with your favorite toppings.
Notes
- Chef tip: For a tropical twist, add a splash of rum to the mango mixture before blending.
- Best substitution: Use frozen mango if fresh is out of season. Adjust sugar to taste.
- Make-ahead: Prepare the rice and mango mixture up to a day ahead. Cook and chill before serving.
- Scaling: This recipe can be halved or doubled easily.
- Troubleshooting: If your rice pudding is lumpy, blend it again or strain through a fine-mesh sieve.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Make up to 2 days ahead and store in the fridge
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 10g
- Carbs: 60g
- Fiber: 3g
- Sugar: 35g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Mango Coconut Rice Pudding Recipe FAQs
Yes, prepare the rice and mango mixture up to a day ahead. Cook and chill before serving.
If your rice pudding is lumpy, blend it again or strain through a fine-mesh sieve.
Yes, use frozen mango if fresh is out of season. Adjust sugar to taste.
Store in an airtight container for up to 3 days.
Freeze for up to 2 months. Thaw in the fridge before serving.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Mango Coconut Rice Pudding Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
