Mango Rice Pudding Recipe

The Hale Groves Team


4 cups cooked rice, cooled
4 egg yolks
1 cup sugar
2 ½ cups milk
5 ripe mangos sliced and peeled
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon allspice
1 ½ cups heavy cream


Put rice in a bowl and set aside.  Beat yolks and sugar until thick.  Pour into a double boiler.  Mix milk and cornstarch and add to the yolks.  Cook stirring constantly until thickened.  Add vanilla and allspice mix well and pour over rice.  Add heavy cream and mix well.  Place ½ of the rice mixture in a well buttered casserole that has been sprinkled with granulated sugar.  Top with ½ of the mango slices.  Cover with remaining rice mixture.  Bake at 375 degrees for 40 minutes.  Spread ½ cup brown sugar on top and place under the broiler till the sugar begins to melt.  Place remaining mango on top and serve with whipped cream.

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