Trail Cooking

Mango Rice Pudding

The other week I was out with my lady friends having Thai food, and we were stuffed. The topic of Mango Rice Pudding came up and yeah, it wasn’t happening as we were too full, but it stuck in my mind to make it for the outdoors. And it need not be hard either to make.

You can split the recipe in half, to have a smaller dessert. I would suggest it serves 4 people as a full size recipe, especially if you have eaten well before hand.

It can be served warm or chilled if you have a stream nearby to stash it in (make it before dinner if you want it chilled).

Mango Rice Pudding

In a quart freezer or sandwich bag pack:

In a small snack bag, or in the fruit pouch:

FBC Method:

Place freezer bag in an FBC Cozy. Add in mango and 2¼ cups boiled water. Stir well as adding in water. Seal tightly and let sit for 15 minutes.

Stir well before serving.

One Pot Method:

Add 2¼ cups water to a pot, bring to a boil. Take off the stove, add in the mango and the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes.

Stir well before serving.

In cool weather, or at high altitude, use a pot cozy to insulate.

Serves 4 – very amply.


You can use all coconut milk powder to make it, to make it vegan. It will be more dominant in coconut flavor.

If you have a sweet tooth, double the brown sugar.

Palm sugar would be more authentic, but is not as easy to source in stores – online is best for finding it.

If you can find Minute Rice jasmine rice, use it instead of basic white.

Bring a small bag of coconut to sprinkle on each serving.

To make “bowls” pack in a couple snack size zip top bags to serve each portion in.


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