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Mango Coconut Rice

Mango Coconut Rice Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice (uncooked)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 ripe mangoes
  • Toasted coconut flakes and sesame seeds (optional garnish)

Method
 

  1. Rinse the rice, then combine it with the coconut milk, water, and salt in a saucepan. Boil, then cover and simmer for 15 to 18 minutes until tender and the liquid is absorbed.
  2. Stir the sugar into the hot rice until dissolved. Cover and let it rest off the heat for 5 minutes.
  3. While the rice cooks, peel and dice the mangoes into bite-sized cubes.
  4. Spoon the warm rice into bowls, top with mango, and add toasted coconut flakes and sesame seeds if desired. Serve immediately.

Notes

Choose mangoes that are truly ripe for the sweetest, most fragrant result. To toast coconut flakes, shake them in a dry skillet over medium heat for about 2 minutes until golden. The rice thickens as it cools, so a quick reheat with a splash of coconut milk will bring back that creamy texture.