Coconut Mango Rice is dreamy. The sticky rice with mango and coconut milk is so easy to make and perfect for a summer meal or side dish.
This post was originally published in May, 2014 and updated in June, 2019.
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MANGO AND COCONUT RICE IS THE PERFECT SUMMER DISH
Are you so excited that summer is finally here? We sure are.
We love the longer days, no jackets or bulky clothes, open windows, dining el fresco, and lots of fresh fruits and veggies. Ahhhh……..
This morning I was looking at the beautiful mangos that were sitting in the fruit basket in my kitchen. They were perfectly ripe and ready to be eaten. Now. No time to wait.
It just made sense to combine those sweet ripe mangos with sticky rice and tropical coconut milk. They are a match made in heaven.
WHAT IS STICKY RICE?
Sticky rice, also known as Jasmine rice or glutinous rice, is a long grain white rice that becomes sticky when it’s cooked.
You don’t want to use a short grain rice or brown rice for sticky rice.
HOW DO YOU MAKE STICKY RICE?
NOTE: This is how you make sticky rice, not MANGO RICE. See the instructions below for the mango rice recipe.
- The first, and most important step to make a successful sticky rice is to soak it in water overnight. This makes for a more flavorful rice.
- If you’re in a hurry, you can soak it in warm water for two hours.
- There’s no need to drain the water, and you don’t want to rinse the rice if you do. This will remove the starch and the rice won’t get sticky.
- Bring the water and rice, and a pinch of salt, to a boil. Once the water is boiling, reduce the heat to a simmer and cover with a lid.
- Cook for approximately 10 minutes, then check to see if the water is completely absorbed. Tilt the pan and look for water. DO NOT stir the rice.
- If the water isn’t fully absorbed, continue simmering with the lid on for another few minutes and check again. Be careful not to scorch the rice.
- When the water if fully absorbed into the rice, remove the pan from the heat and let it sit with the lid on the pan for another 10 minutes.
HOW DO YOU MAKE COCONUT MANGO RICE?
First let me tell you how incredible it smells when it’s cooking. It rivals any fragrance I’ve ever sprayed in the air. The sweet aroma of mango and coconut, along with the Jasmine rice is divine. Simply, positively, divine. There’s no other word for it.
- In a medium sauce pan, stir the coconut milk, water, and rice together until fully combined.
- Bring to a boil then add the mango. Bring to a boil once more and then cover with a lid and reduce the heat to a low simmer for 15 minutes. Check to see if the coconut milk has fully absorbed. If not, cover and let it cook a little longer, just be sure to keep a close eye on it so it doesn’t scorch.
- Once the liquid is absorbed, remove the pan from the heat and let sit for 10 minutes.
- Serve hot or cold. It’s great both ways. Squeeze fresh lime juice on top for a little tanginess.
WHAT INGREDIENTS DO YOU NEED TO MAKE THAI COCONUT RICE WITH MANGO?
- 1 1/2 cups of Jasmine rice. Jasmine rice is a long grain rice that becomes sticky as it cooks, which is perfect for this recipe.
- 2 mangoes. Make sure that they’re ripe, but not too mushy.
- 1 can of coconut milk. Feel free to use full fat or light coconut milk.
- 1 lime
HOW DO YOU CUT A MANGO?
- Using a sharp knife, slice the sides of the mango away from the core, LENGTHWISE.
- Carefully slice through each half horizontally, then across.
- Scoop out the cubes with a spoon.
You want the mango to be soft and ripe, but not mushy.
WHAT SHOULD YOU SERVE WITH A MANGO STICKY RICE RECIPE?
You can eat this as a meal, as a side dish, or as a dessert. It’s so versatile.
Here are some entrees that we enjoy serving it with:
Make this sticky rice recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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An easy and delicious Coconut Mango Rice that you can serve as a meal, a side dish, or a dessert.
- 2 mangoes peeled and cut into ½ inch pieces
- 1 1/2 cups Thai Jasmine rice
- 16 oz unsweetened coconut milk
- 2/3 cup water
- 1/2 tsp salt
- Wedge of lime optional
Soak the rice in the water overnight or for at least 6 hours. Do not drain the water or rinse the rice. See note
In a medium sauce pan, stir the coconut milk into the water and rice until combined. Bring to a boil then add the mango. Bring to a boil once more and then cover and reduce the heat to a low simmer for 15 minutes. If there is still liquid in the rice, cover and cook for another 5, or until the liquid is completely absorbed.
Remove from heat and let sit covered for ten minutes.
Serve hot or cold. It’s great both ways. Squeeze fresh lime juice on top for a little tanginess.
- The Nutrition Facts are an estimate only.
- For best results, soak the rice overnight or for at least 6 hours. If in a hurry, soak in warm water for 2 hours.