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Chocolate Mango Swirl Rice Pudding

Creamy cocoa-dark rice pudding swirled with a bright, silky mango purée for a cool, spoonable contrast of rich and tangy.

Chocolate Mango Swirl Rice Pudding

Ingredients

  • ⅔ cup110 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 3 cups (710 ml)750 gMilk, 2%
  • 3½ tbsp18 gUnsweetened cocoa powdersifted
  • ¼ cup45 gSemisweet chocolate chips
  • 3½ tbsp45 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1 whole300 gMangopeeled and cubed
  • 2 tsp10 gLime juice
  • ½ tsp1 gGround cinnamon

Steps

  1. Prepare first: peel and cube the mango, sift the unsweetened cocoa powder into a small bowl, and measure the milk.
  2. In a medium pot, bring the water and the rice to a boil, then cover and simmer on low for 10 minutes until the water is mostly absorbed.
  3. Add the sugar, salt and cinnamon to the bowl of sifted unsweetened cocoa powder, then whisk in about 60 g of the milk (roughly a quarter cup) to make a smooth cocoa paste.
  4. Stir the rest of the milk and the cocoa paste into the pot with the rice. Simmer gently, uncovered, stirring often, for 20 to 25 minutes until the rice is very tender and the pudding is thick and creamy.
  5. Take the pot off the heat and stir in the chocolate chips and the vanilla until the chocolate melts.
  6. Transfer the pudding to a bowl, press plastic wrap onto the surface, cool 20 minutes, then chill at least 2 hours.
  7. While it chills, mash or finely chop the mango with the lime juice into a chunky purée and refrigerate.
  8. To serve, divide the chilled chocolate rice pudding among 4 cups and swirl a quarter of the mango purée through each.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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