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Best Ever Fresh Lychee & Mango Fruit Rice Pudding Recipe!

Being a Fresh Lychee lover that I am.  This Asian photo of people of lychee laden bicycles pedding through a small town is my idea of bliss.
OMG. This is my idea of Bliss. Wall to Wall Fresh Lychee Fruit!

If you've never tried a fresh lychee fruit you really are missing out on something special. When in season, these can be sourced from your local supermarket. Thankfully, they are in season, in different countries, at various times of the year so not to worry, there will be more arriving shortly. Fresh mangos work as well as frozen mango chuncks in this recipe. Lychees can be purchased in a light syrup, in a tin but I have never cooked with them. I only use fresh lychees in my rice puddings. As an aside, if you are fortunate enough to find Lychee Gelato at your local gelateria, ask for a sample. It is one of my all time fav gelato flavors.

This Mango & Lychee Rice Pudding Recipe is summer in a bowl. Very tropical, you can easily use this recipe as a filling for a trifle, or served with a citrus ice cream or even just whipped cream or whipped coconut milk. It is very fruity and goes nicely with a granola or crumble on top. Try it for breakfast with fresh banana or yogurt. As with most of my fruit rice pudding flavors, they make a delicious and satisfying brunch or breakfast dish. Plus, the kids love them!

The totally unique, exotic and fruity flavor of fresh lychee fruit is hard to forget.
If you have never had the occasion to try a Fresh Lychee Fruit, put it on your bucket list.

What you will need:

2 medium sized pots with lids, a strainer that sits inside of a bowl, a long metal spoon, a rubber spatula, measuring spoons and cups, or a kitchen scale (if you have one), an immersion or upright blender, a heat proof/food safe container with lid, a small bowl, a small paring knife, a wire whisk (if you have one)


35 oz fresh or frozen mango chuncks

15 oz Calrose medium grain rice

14 oz sugar or organic sugar

1 + 12 oz coconut milk (14 oz in a regular can)

8 oz fresh lychees

1/4 tsp dry ground ginger


  1. Place the Calrose rice in the strainer that sits inside of a bowl. Rinse the rice under running water and strain. Repeat 2 more times. Set aside to drain.

  2. Using a small paring knife, cut the tip off of a fresh lychee. Remove & discard all of the hard outer shell. Then remove and discard the large pit in the center of the fruit. The white pulp has a dark brown inner lining to it. That part stays with the fruit and will be pureed. The brown lining isn't hard to eat or chew so doesn't take away from the texture. Clean the lychees over a small bowl as they are very juicy and you will want to capture as much of it as you can.

  3. In a medium sized pot place the mango chunks, the cleaned lychee fruit, 12 oz of water and 14 oz of sugar. Place over a medium heat and bring to a medium boil, covered. Then reduce the heat to a simmer and allow to continue cooking for another 15 to 20 minutes.

  4. In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Bring to a boil, covered. Reduce the heat to the lowest setting possible. Add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Cover and set a timer for 20 minutes.

  5. Using an immersion blender, puree the mango & lychee mixture until smooth. Add 12 oz of coconut milk, 8 oz of water and 1/4 tsp of dry ginger. Bring sauce back to a medium boil, covered. Then reduce the heat to a slow simmer until the Calrose rice is cooked.

  6. After the 20 minutes, turn the rice heat off and allow it to continue to cook and to absorb more liquid for an additional 10 minutes, covered. After the 10 minutes, empty the hot cooked Calrose rice into the hot fruit sauce. Using a wire whisk blend together. Break up any clumps of hot cooked rice.

  7. Empty the hot Fresh Lychee & Mango Fruit Rice Pudding into a heat proof/food safe container and cover. Allow it to cool on the counter or on a wire cooling rack for 15 to 20 minutes. Now you can place it in the fridge to cool completely. It will keep in the fridge for up to 2 weeks. Or, you may choose to package and portion some of your fruit rice pudding into freezer grade containers to enjoy at a later time. They keep for months in the freezer.

  8. Consult our How to Freeze & Thaw Blog Post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques post for more tips and tricks on making your own fruit rice pudding. Enjoy!

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