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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.


An easy and delicious Coconut Mango Rice that you can serve as a meal, a side dish, or a dessert.

Course Dessert, Main Course, Side Dish
Cuisine Asian, Vegan
Keyword coconut rice, mango rice, sticky rice
Prep Time 10 minutes
Cook Time 15 minutes
Soak the rice 6 hours
Total Time 30 minutes
Servings 6 Servings
Calories 191 kcal
Author Linda Meyer


  • 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


  1. Soak the rice in the water overnight or for at least 6 hours. Do not drain the water or rinse the rice. See note

  2. 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.

  3. Remove from heat and let sit covered for ten minutes.
  4. Serve hot or cold. It’s great both ways. Squeeze fresh lime juice on top for a little tanginess.

Recipe 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 Facts
Amount Per Serving (0.5 cup)
Calories 191 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g100%
Sodium 207mg9%
Potassium 245mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 300IU6%
Vitamin C 12.1mg15%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.