Creamy Mango Rice Pudding
Thermomix recipe: Creamy Mango Rice Pudding. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 2 large ripe mangoes (approx. 600g total)
- 150 g short-grain rice (e.g., Arborio or pudding rice)
- 1000 g full-fat milk
- 70 g granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Peel the mangoes. Cut the flesh from the pits and chop into roughly 2 cm pieces. Set aside half of the chopped mango for garnish.
- Place the remaining half of the chopped mango (approx. 250-300g) into the clean Thermomix bowl. Purée 10 sec / Speed 7. Scrape down the sides of the bowl with the spatula. Set the mango purée aside in a separate bowl.
- Without cleaning the bowl, add the short-grain rice, milk, granulated sugar, vanilla extract, and a pinch of salt to the Thermomix bowl.
- Cook 40 min / 90°C / Reverse / Speed 2. Instead of the measuring cup, place the simmering basket on the lid to prevent splatter and allow for some evaporation.
- After 20 minutes of cooking, pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add an extra 50-100g of milk if the mixture appears too thick. Resume cooking.
- Once the cooking time is complete, perform a final stir 2 min / 90°C / Reverse / Speed 1 to ensure even distribution and prevent any sticking to the bottom.
- Carefully remove the bowl from the Thermomix. Stir in the prepared mango purée until well combined.
- Serve the rice pudding warm or cold, topped with the reserved fresh mango chunks.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.