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Mango Rice Pudding

Total Time

Prep: 5 min. Cook: 50 min.

Makes

4 servings

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
Mango Rice Pudding Recipe photo by Taste of Home

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup uncooked long grain brown rice
  • 1 medium ripe mango
  • 1 cup vanilla soy milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Chopped peeled mango, optional

Directions

  1. 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.
  2. Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork.
  3. 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.
  4. Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

Nutrition Facts

1 cup (calculated without chopped mango): 275 calories, 3g fat (0 saturated fat), 0 cholesterol, 176mg sodium, 58g carbohydrate (20g sugars, 3g fiber), 6g protein.

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