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A hand holding a fork with mango rice over a bowl of rice and a copper pot of rice and a glass of wine in the background.

COCONUT MANGO RICE

An easy and delicious Coconut Mango Rice that you can serve as a meal, a side dish, or a dessert.
5 from 4 votes
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Course: Dessert, Main Course, Side Dish
Cuisine: Asian, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Soak the rice: 6 hours
Total Time: 30 minutes
Servings: 6 Servings
Calories: 191kcal
Author: Linda & Alex

Ingredients

  • 2 mangoes peeled and cut into ½ inch pieces
  • 1 ½ cups Thai Jasmine rice
  • 16 ounce unsweetened coconut milk
  • ⅔ cup water
  • ½ teaspoon salt
  • Wedge of lime optional
US Customary - Metric

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 207mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 12.1mg | Calcium: 15mg | Iron: 1.3mg
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