If you are looking for a pretty inexpensive dessert to make, rice pudding is the way to go. But, if you are looking to impress your family and friends you will have to try this Super creamy… Super yummy… Super easy Mango Rice Pudding. The mangoes add a surprising sweet element you don’t find in traditional rice pudding and precisely why I love this recipe. I wanted to use the mango I had so after some thought and two mediocre attempts, I think I got it! My directions tell you to refrigerate it. I don’t have the patience to wait for it to get cold and actually prefer to eat it warm. My husband on the other hand loves it cold.
Whisk the egg yolks in small bowl. Gradually add the egg yolks to the sauce pan. Make sure to continually whisk in the egg yolks until they are incorporated. If you do not use a whisk the eggs will cook and you will have scrambled egg rice pudding. Yuck! Bring to boil and then remove rice pudding from heat. Gently mix in the mango. Transfer to serving bowl or ramekins. Refrigerate for 2 hours or overnight.
>Welcome to the Sitsgirls! This recipe looks delicious. I can almost taste it from the pictures.
>@ Greener Cleaning Mom. Thanks! just visited your blog. left you a lengthy comment. love your blog and the fact that you are educating people about the use of chemicals in their homes, etc. Looking forward to gettin to know ya! xo