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Mango and Jasmine Rice Pudding

Recipe posted on: 15 January 2010

Mango and Jasmine Rice Pudding

Recipe information

Serves: 6-8
Prep time: 25 minutes
Cook time: 40 minutes

Recipe nutrition

Calories: 285
Carbs: 64.4 grams
Protein: 5.8 grams
Fat: 0.5 grams

This is a baked pudding, but without all the fat of a regular pudding. It's creamy, slightly spicy with the saffron and really rich in flavours.


  • 500g mango flesh (apricots can be substituted)
  • 100ml skimmed milk (rice, coconut, almond, walnut or soy milk)
  • 100ml plain organic yoghurt (coconut, soy, milk)
  • 2 cups jasmine rice
  • 2 Tspn rose water
  • 1/2 Tspn raw sugar
  • 1/4 Tspn saffron
  • Mint leaves


  1. Boil the milk in a large pot over medium heat.
  2. Leave the milk to cool a little.
  3. Puree the mango flesh until it is soft.
  4. Add the warm milk to the mango puree, together with the yoghurt, sugar, rosewater and saffron. Set aside.
  5. Boil the jasmine rice in a small amount of water until the rice is slightly softened.
  6. Drain the rice.
  7. In a casserole dish, add a layer of the boiled rice, cover with a layer of the mango puree, another layer of the rice and top with a layer of the mango puree.
  8. Cook in an oven preheated to 150C (400F) for about 40 minutes, or until set.
  9. Serve with some mint leaves scattered on top.

This recipe can be served either hot or cold.

  Nutrition Information Amount % Daily
Calories 285 14.3%
Calories from fat 4 1.4%
Total fat 0.5 g 0%
Saturated fat 0 g 0%
Cholesterol 1 mg 0%
Sodium 14 mg 0.6%
Carbohydrate 64.4 g 28.2%
Dietary fibre 4.2 g 14.0%
Sugars 13.8 g n/a%
Protein 5.8 g 3.9%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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