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VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO

February 5, 2016 By DIYBITES

Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES

You probably noticed I’m into caramelizing stuff these days. Caramelized food it’s just so darn good 🙆.

This is some really freaking divine dessert, you guys! So you like your desserts cold? This is the one for you. You like your desserts sizzling hot? What do you know?! Just as delightful. There’s caramelized mango involved, vanilla flavored rice pudding, and some citruses joined the party as well.

If almond milk is not available, soy milk and rice milk are good vegan substitutes. Cow milk is also a good substitute as a non-vegan alternative. Peaches, apples, and forest fruits make good substitutes for mangoes. I advise on using a quality non-stick saucepan for the rice pudding to avoid burning the rice and avoid having an anxiety attack from walking away from the saucepan for more than 5 seconds. Rice pudding does that to you sometimes 😯 🏃 .

Full recipe and nutritional info below ⤵️

Vegan Vanilla Rice Pudding with Caramelized Mango Recipe DIYBITES. 2

VEGAN VANILLA RICE PUDDING WITH CARAMELIZED MANGO
 
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Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
Author: DIYBITES
Recipe type: Dessert
Serves: 3
Ingredients
  • For the rice pudding
  • • 400 ml almond milk
  • • 150 ml water
  • • 120 g white round rice, rinsed
  • • 1 vanilla stick
  • • 2 tbsp sugar
  • • 1 tsp lemon zest
  • For the caramelized mango
  • • 1 large semi-ripe mango, cubed
  • • 3 tbsp Muscovado sugar, or other brown sugar
  • • 1 tbsp water
  • • 1 tbsp lemon juice
  • • ½ tsp orange zest
  • • ½ tsp vanilla extract
  • • ¼ tsp fine grain sea salt
  • • 1 tsp lime zest, optional
Instructions
  1. In a medium non-stick saucepan pour the milk, the water, then add vanilla seeds, sugar and lemon zest. Leave on small heat until bubbly, for 3-4 minutes.
  2. Add rice and stir. Leave on small-medium heat stirring occasionally. Cook for 20-25 minutes or until rice had fully softened and absorbed liquid. If necessary, add more milk or water.
  3. Chop mangoes in 2cm/0.8in squares.
  4. In a medium pan or skillet, add 3 tablespoons of muscovado sugar, 1 tablespoons water, 1 tablespoon lemon juice, orange zest, vanilla extract and salt. Place on small heat and stir until bubbly, for 1-2 minutes and add chopped mangoes. Toss mangoes and cook until liquid evaporated, for 2-3 minutes.
  5. Serve rice pudding and caramelized chilled for 1 hour or immediately.
Nutrition Information
Calories: 194 Fat: 1.3 g Saturated fat: 0.1 g Unsaturated fat: 0.93 g Carbohydrates: 45 g Sugar: 1.3 g Sodium: 58 mg Fiber: 1.6 g Protein: 1.93 g Cholesterol: 0.0 g
3.5.3208

 

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Filed Under: desserts, lactose-free, Uncategorized, vegan, vegetarian Tagged With: dessert, desserts under 300 calories, easy, fast, mango, pudding, recipe, rice, vegan, vegetarian

VEGAN BANANA & CHOCOLATE CHIP MUFFINS

October 21, 2015 By DIYBITES

 

VEGAN-BANANA-CHOCOLATE-CHIP-MUFFIN-DIYBITES

Oh My Gosh! These vegan muffins are the bomb. No, really, they are! Totes awesome. 🙆 These muffins will hunt you and make you crave them and you’ll just be thinking of them days after they’re gone. You’ll have mixed feelings about these muffins, because they’re so good, you’ll want to share them with everyone, but keep them all to yourself. Yeah, they’re that good. 😮

VEGAN BANANA & CHOCOLATE CHIP MUFFINS
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Easy to make from scratch, these vegan muffins are crowd pleaser, and not only for vegan crowds.
Author: DIY BITES
Recipe type: Vegan Dessert
Serves: 12
Ingredients
  • • 3 medium-large bananas, ripe
  • • 75 ml/ ½ cup sunflower oil
  • • 65 grams/ ⅓ cup sugar
  • • 1 tsp vanilla extract
  • • 250 grams/ 2 cup flour
  • • 1 tsp baking powder
  • • ¼ tsp salt
  • • 90 grams/ ½ cup vegan chocolate chips
  • • 60 grams/ ½ cup walnuts, chopped
  • • 3-6 tbsp of water, if needed
Instructions
  1. In a medium bowl, mash the bananas with a fork.
  2. Add the oil, sugar, and vanilla extract to the mashed bananas and give it a good stir.
  3. Sift the flour and the baking powder into the bowl and add a pinch of salt.
  4. If batter is too hard to stir, add a few tbsp of water. However, the consistency of the batter should be a bit harder than the usual muffin batter.
  5. Add the chocolate chips and walnuts, fold the batter and fill 2 thirds of each muffin tin using a spoon.
  6. Bake for about 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Notes
If you're a fan of raisins, dried cranberries, or even coconut flakes, by all means, add them to the batter, mix & match, do whatever you want with your awesome muffins, and let me know how it went.
Nutrition Information
Serving size: 1 muffin Calories: 254 Fat: 11 Saturated fat: 2.3 Unsaturated fat: 7 Carbohydrates: 34 Sugar: 12 grams Sodium: 2.7 Fiber: 2.3 Protein: 3.6 Cholesterol: 0.58
3.5.3208

 

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Filed Under: desserts, lactose-free, vegan, vegetarian Tagged With: 250 calories, banana, chocolate, desserts under 300 calories, lactose-free, muffins, vegan

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I'm Alex. Registered dietitian nutritionist, recipe developer, certified health & life coach, architecture and design enthusiast & animal snuggler. Here you'll find healthy & amazingly tasty food for various types of diets, and helpful nutrition info. Thanks for stoppin' by! Read More…

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