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Breakfast recipe · from the recipe book

Ginger-Lime Mango Rice Pudding with Berries

Creamy, gently spiced rice pudding swirled with a bright ginger-lime mango purée and topped with juicy fresh raspberries and blueberries.

Ginger-Lime Mango Rice Pudding with Berries

Ingredients

  • ⅔ cup120 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 2¾ cups (650 ml)700 gMilk, 2%
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 2½ tbsp50 gHoney
  • ⅛ tsp1 gSalt
  • 1 whole330 gMangodiced
  • 1 tbsp15 gLime juice
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup120 gRaspberries
  • ⅔ cup100 gBlueberries

Steps

  1. Prep first: grate the ginger, dice the mango, and rinse the raspberries and blueberries; keep the berries chilled for topping.
  2. In a medium pot, bring the water and rice to a simmer and cook, stirring, until the water is mostly absorbed, about 8 minutes.
  3. Stir in the milk, grated ginger and salt. Simmer gently, stirring often so it doesn't stick, until the rice is very tender and the pudding is thick, 25 to 30 minutes.
  4. Take the pot off the heat and stir in the honey. Let it cool for 10 minutes.
  5. Meanwhile, set aside half of the diced mango for topping. In a bowl, mash the remaining half of the mango with all of the lime juice into a chunky mango-lime purée.
  6. Stir the Greek yogurt into the slightly cooled pudding, then fold in the mango-lime purée in loose swirls.
  7. Spoon into four bowls or jars, cover and chill until cold and set, about 1 1/2 hours.
  8. To serve, top each pudding with the reserved diced mango, the raspberries and the blueberries.

Contains: Milk.

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

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