Korean Rice Dessert with Coconut Milk and Mango Recipe
A creamy rice dessert cooked in coconut milk, served with juicy mango and a touch of sesame. Although it resembles the popular Thai dessert, sweet rice porridges are also loved in Korea, especially for special occasions and family gatherings. This version combines the Korean love of rice with a tropical fruit twist.
This dessert brings together the comforting texture of Korean-style sweet rice porridges with the tropical freshness of mango and coconut milk. It’s simple to make, naturally egg-free, and feels both homely and exotic at the same time.
Chef's tips
Use good-quality coconut milk with a high fat content for the creamiest result. Stir the rice regularly while cooking to prevent sticking and to achieve a smooth, pudding-like texture. Adjust the sweetness at the very end, especially if your mango is very ripe and sweet.
How to serve
Serve in small bowls or glass cups so the layers of rice and mango are visible. For a more elegant presentation, garnish with a few extra sesame seeds and thin slices of mango on top. It pairs nicely with green tea or lightly sweetened herbal teas.
Ingredients
- short-grain rice preferably sushi or glutinous rice - 150 g
- coconut milk from a can, well shaken - 400 ml
- water - 150 ml
- sugar amount to taste - 3 tablespoons
- salt - 1 pinch
- mango ripe, cut into cubes - 2 piece
- sesame seeds toasted, for sprinkling - 1 tablespoon
- vanilla extract optional - 0.5 teaspoons
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain in a sieve.
- Put the rice into a heavy-bottomed pot, pour in the coconut milk and water, and add a pinch of salt. Stir to combine.
- Place the pot over medium heat and bring to a gentle simmer, stirring from time to time so the rice doesn’t stick to the bottom.
- Reduce the heat to low, cover the pot with a lid leaving a small gap, and cook for 20–25 minutes, stirring every few minutes. The rice should absorb most of the liquid and become very soft, with a thick, creamy consistency.
- Add the sugar and vanilla extract (if using), mix thoroughly, and cook for another 2–3 minutes until the sugar dissolves. If the dessert is too thick, add a little water or coconut milk.
- Remove the pot from the heat and set aside for 5 minutes to let the rice thicken slightly.
- In the meantime, peel the mango, remove the flesh from the pit, and cut it into cubes.
- Spoon the rice dessert into bowls, top with mango cubes, and sprinkle with toasted sesame seeds. Serve slightly warm or at room temperature.
Storage
No storage information available for this dish.
This dessert is inspired by the love of rice-based sweets in Korea and the popularity of coconut-mango combinations across Asia. It’s a great choice when you want something comforting yet light, and it’s easy to adapt to whatever fruit you have on hand.
