Fragrant fluffy jasmine rice cooked in coconut milk and garnished with diced mangos, chopped cilantro, and lime juice. Say goodbye to plain boring rice forever! Coconut-Mango Rice is a perfect side for tacos, chicken, fish, or pork dishes. You’ll live it with my recipe for Blackened Tilapia!
Honestly I have to say that after eating Coconut-Mango Rice, rice to me has never be the same. This recipe is a culinary game changer! Jasmine or Basmati rice are so fragrant when made with just water but when coconut milk is added, magic happens!!! Each bite is has just the perfect amount of creamy coconut flavor. The mango adds a refreshing juiciness along with the cilantro and lime citrus. It really is a perfect side dish! Note that it is supposed to be eaten room temperature or cold. I even enjoy a big bowl of Coconut-Mango Rice for a satisfying lunch. As a side dish I love to serve it with any kind of fish or chicken, such as Jerk or Mojo Chicken. Why not serve it with some Grilled Shrimp Kebabs?! All I can say is YUM!
INGREDIENTS TO MAKE COCONUT-MANGO RICE
- Jasmine or long-grain white rice
- Canned coconut milk
- Water
- Sugar
- Salt
- Fresh mango
- Fresh cilantro
- Limes
HOW TO MAKE COCONUT-MANGO RICE
- In a medium saucepan with a lid, bring to boil rice, coconut milk, water, sugar, and salt over medium-high heat.
- Reduce the heat to low.
- Cover and simmer until tender, about 20 minutes.
- Remove from heat. Let stand covered for 5 minutes; fluff with a fork.
- Spread the rice out on a baking sheet to cool before adding the remaining ingredients.
- Add rice to a large bowl and stir in the mango, cilantro, and lime juice.
NOTES
- Canned drained, diced mango can be used in place of fresh mango. (Fresh mango is always better).
- Keep refrigerated in an airtight container for 4-6 days.
TRY SERVING WITH MY FOLLOWING RECIPES
Coconut-Mango Rice
Ingredients
- 1 cup jasmine or long-grain white rice
- 1 (13.66 oz) canned coconut milk
- 1 ⅔ cup water
- 2 Tbsps sugar
- 2 tsps salt
- 2 cups fresh mango, pitted, peeled, and small cubed
- ¼ cup fresh cilantro, chopped
- 2 limes (1 juiced and 1 cut into wedges)
Instructions
- In a medium saucepan with a lid, bring to boil rice, coconut milk, water, sugar, and salt over medium-high heat. Reduce the heat to low. Cover and simmer until tender, about 20 minutes. Remove from heat. Let stand covered for 5 minutes; fluff with a fork.
- Spread the rice out on a baking sheet to cool before adding the remaining ingredients. Add rice to a large bowl and stir in the mango, cilantro, and lime juice.
Notes
- Canned drained, diced mango can be used in place of fresh mango. (Fresh is always better).
- Keep refrigerated in an airtight container for 4-6 days.
Do you use sweetened or unsweetened coconut milk and which brand is best? Thanks.
Hi Linda,
That’s a great question! In my coconut rice or Thai coconut soups or curries, I always use a full-fat unsweetened canned coconut milk. Aroy-D is the best because it is only coconut and water and is creamy but not too thick. It’s only $0.99 per can and can be found in the Thai food section or the canned milk section in the supermarket. I often use Goya or Chaokoh unsweetened coconut milk too. They are all good tasting brands but Aroy-D is the cheapest and the best tasting. Also note that some brands don’t say sweetened or unsweetened, so you’ll have to look at the ingredients on the label. I hope you enjoy the recipe!
This coconut mango rice is perfect to eat with blackened tilapia. Next time I will reduce the amount of sugar because I don’t like it too sweet. But I love the combination of coconut, mango and cilantro. Delicious !!!
That’s great! I’m so glad that you liked the recipe and the Blackened Tilapia. It’s even delicious without the sugar. I forgot to add it once and nobody seemed to notice but me. Thank you so much for your review!