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Mango Ricotta Rice Pudding with Orange and Raspberries

A thick, extra-creamy rice pudding enriched with ricotta, swirled with bright mango purée and orange, then crowned with tart raspberries and fresh mint.

Mango Ricotta Rice Pudding with Orange and Raspberries

Ingredients

  • ⅔ cup110 gLong-grain white rice, dryrinsed
  • ¾ cup200 gWater
  • 3 cups (710 ml)750 gMilk, 2%
  • 3½ tbsp45 gGranulated sugar
  • ⅛ tsp1 gSalt
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • 1½ tsp3 gLemon zest
  • ¼ cup (60 ml)60 gOrange juice
  • ⅔ cup150 gPart-skim ricotta
  • 1 whole300 gMangodivided: half puréed, half diced
  • 1¼ cups150 gRaspberries
  • 2⅛ tsp chopped4 gFresh mintthinly sliced

Steps

  1. Prepare the mango first: blend half of the mango until smooth to make a purée, and dice the remaining half; refrigerate the diced mango for the topping.
  2. In a medium heavy pot, bring the rice and water to a boil, then simmer uncovered over medium-low heat, stirring now and then, until the water is absorbed, about 10 minutes.
  3. Stir in the milk, sugar, salt and cinnamon. Simmer gently, stirring often so the bottom doesn't catch, until the rice is very tender and the pudding is thick and creamy, 30 to 35 minutes.
  4. Take the pot off the heat and stir in the vanilla, lemon zest and orange juice. Let the pudding cool for 15 minutes, stirring once or twice.
  5. Stir the ricotta into the warm pudding until smooth, then fold in the mango purée, leaving a few golden streaks.
  6. Divide the pudding among 4 bowls or jars, cover and chill until cold and set, at least 2 hours.
  7. Just before serving, top each pudding with the diced mango, the raspberries and the mint.

Contains: Milk.

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

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