Rice Pudding With Mango
Rice Pudding with mango is one dish you can enjoy at almost any time of the year. Even if you do not have fresh summer mangoes, you can use mango purees to enjoy them all round the year.
Servings: 5 people
Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry with no residues.
To the inner pot of your Instant Pot, add all the ingredients one by one, with the exception of chopped mangoes.
Stir well and press the ‘Pressure Cook’ button. Set the timer to 5 minutes and make sure that the pressure valve is in the ‘sealing’ position.
At the end of 5 minutes, let the pressure release naturally.
The pudding will continue to thicken as it cools down.
Add a little more milk to get your preferred consistency.
Now, add the chopped mangoes and serve rice pudding warm or cold.
Note: Nutrition values are my best estimates. If you rely on precise nutrition values, please use your preferred nutrition calculator.
- Use any other plant-based milk in place of almond milk.
- If you don’t have fresh mangoes, you can use ½ cup of mango pulp.
- Add the mango pulp at the end just like mango cubes. Mix well and enjoy it.
- Check above for the stovetop method.
Calories: 409kcal | Carbohydrates: 53g | Protein: 6g | Fat: 20g | Saturated Fat: 17g | Sodium: 84mg | Potassium: 462mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1344IU | Vitamin C: 47mg | Calcium: 99mg | Iron: 2mg