Coconut Rice Pudding With Mango Puree and Rum Caramel Sauce

When luck strikes and we get some Asian mangoes from the Asian market in Rome, we celebrate in the kitchen.  The big part of the very sweet mangoes gets eaten as is, like how they should be enjoyed.  Then one small part gets the cooking treatment in my pots and pans.  I would really rather eat them by scooping the chilled pulp from the sliced fruit that just came from the fridge.  It's just like how I used to enjoy them when I was growing up in the midst of mangoes everywhere. 

But now that I am thousands of kilometers away from the closest mango tree (I would have to correct this to just a few kilometers if my friend is successful in growing her mango tree which she planted from seed),  I encapsulated the flavor and smell of my favorite fruit.  I used it as a topping to a bowl of coconut rice pudding then I mixed it with a good drizzle of rum caramel sauce.  The flavors are amazing and it perfectly epitomizes my long-lost childhood memories of how a tropical island dessert should be.  

Scroll down for the recipe or click on this link to get it at She Knows, a site where I create recipes.  

Coconut Rice Pudding with Mango Puree and Rum Caramel Sauce

Serves 4
  • 2 ripe manila or ataulfo mangoes (If using other less-sweet mangoes, you will need to add sugar to cover the tartness of the mangoes)
  • 4-7 tablespoons white sugar (the amount depends on the sweetness of the mangoes)
  • 3 tablespoons muscovado sugar + more for sprinkling
  • 2 tablespoons water
  • 1 tablespoon rum
  • 1 cup Arborio rice or any similar rice
  • 3 cups water
  • 1 vanilla pod, seeds
  • 1 cup coconut milk
  • Coconut flour or flakes for garnishing (optional)
  • Mint leaves for garnishing (optional)

1. Blend the pulp of the mangoes and white sugar. The amount of sugar depends on the sweetness of your mangoes. If the mangoes are already sweet, 1 tablespoon is already enough. Add more sugar if the mangoes are on the tart side.
2. Over low heat, in a small saucepan, cook the mango puree for 20 minutes or until it thickens slightly. Stir once in a while to avoid burning at the bottom. Set aside after it’s cooked.
3. In another small saucepan over medium heat, mix the muscovado sugar, 2 tablespoons of water and rum. When it boils, simmer on low heat until it thickens. Set aside.
4. In a medium pot over high heat, mix 3 cups of water, 3 tablespoons of white sugar, vanilla seeds and rice. When it boils, turn down the heat to the low. Mix frequently so that the rice doesn’t stick to the bottom of the pot.
5. When the rice has been cooked through, add the coconut milk. Mix well. Cook for another 5 minutes together. Turn off the fire and cover. The consistency should be very creamy and more on the liquid side because it will continue to cook with the heat.
6. In a bowl, ladle some rice pudding. Top with the mango puree and rum caramel sauce. Garnish with some mint leaves, coconut flakes and muscovado sugar. Serve at room temperature.