In my Mango Rice Recipe I bring together basmati rice simmered in coconut milk with diced mango to make a slightly sweet yet savory side that pairs with spicy dishes.

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I love a dish that tricks you a little. Slightly sweet but still savory, my Mango Coconut Rice sits on that line between familiar and unexpected.

Basmati rice gives it a light fragrant base while ripe mango brings sudden bright pops that make you look twice. I half joke that it belongs both as a Coconut Rice Bowl and a Mango Side Dish because it fits next to spicy food or stands on its own.

It’s simple but sneaky, you keep thinking theres more going on and then you realize no, its charm is just quiet and clever.

Ingredients

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Basmati rice, long grain and fragrant, mainly carbs that soak up flavors
Coconut milk, full fat and creamy, adds richness and healthy fats for satiety
Mango, sweet and juicy, supplies vitamin C and fiber, bright tropical notes
Lime juice, tangy acid that cuts richness, lifts flavors and adds brightness
Cilantro, fragrant herb, fresh green flavor, small vitamins and a pop of color
Toasted coconut, crunchy flakes with nutty aroma, deepens coconut flavor and texture
Toasted cashews or almonds, optional crunch, provide protein, healthy fats and contrast

Ingredient Quantities

1 cup basmati rice, rinsed till water runs clear

1 cup full-fat canned coconut milk

1/2 cup water

1 tsp kosher or sea salt

1 tbsp granulated sugar, optional but I like it

1 large ripe mango, peeled and diced (about 1 1/2 cups)

1 tbsp fresh lime juice, optional

2 tbsp chopped fresh cilantro

2 tbsp toasted shredded coconut or coconut flakes, for garnish

2 tbsp toasted cashews or sliced almonds, roughly chopped, optional

How to Make this

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1. Rinse 1 cup basmati rice under cold water until the water runs clear, drain well; you can soak for 15-20 minutes if you want extra fluffy grains but its optional.

2. In a medium saucepan combine 1 cup full-fat coconut milk, 1/2 cup water, 1 tsp kosher or sea salt and 1 tbsp granulated sugar if using; heat over medium just until it begins to simmer and the sugar dissolves.

3. Add the drained rice, bring to a gentle boil, then reduce heat to low, cover snugly and simmer undisturbed for about 12-15 minutes or until liquid is absorbed and rice is tender.

4. Turn off the heat and let the rice sit, covered, for 10 minutes to steam and finish cooking.

5. While rice rests, toast 2 tbsp shredded coconut and 2 tbsp cashews or sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant; set aside to cool.

6. Peel and dice 1 large ripe mango into about 1 1/2 cups of chunks; if you like a little brightness add 1 tbsp fresh lime juice to the mango, but its optional.

7. Fluff the rice gently with a fork to separate the grains, then fold in the diced mango and 2 tbsp chopped fresh cilantro, tasting and adjusting salt or sugar if needed.

8. Transfer to a serving bowl, sprinkle the toasted coconut and nuts on top, garnish with a few extra cilantro leaves if you like, and serve warm or at room temperature alongside your favorite spicy dishes.

Equipment Needed

1. Medium saucepan with a snug lid for cookin the rice
2. Fine mesh sieve or colander to rinse and drain the grains
3. Measuring cups and spoons (1 cup, 1/2 cup, tsp, tbsp)
4. Small bowl for soaking rice or holding the mango while you prep
5. Small dry skillet or frying pan to toast coconut and nuts
6. Wooden spoon or heatproof spatula for stirrin and foldin stuff together
7. Sharp chef knife for peelin and dicing the mango
8. Cutting board for all your prep work
9. Fork plus a serving bowl or platter to fluff and serve the rice

FAQ

Can I use jasmine or another long grain rice instead of basmati? A: Yes, you can. Jasmine works fine, same 1 to 1.5 liquid ratio, same cook time usually. If you use brown rice increase liquid to about 1 to 2 and add 10-15 extra minutes of cooking time.

Do I have to use full-fat coconut milk? A: Full-fat gives that rich, creamy texture. Light coconut milk will make the rice less creamy and slightly dryer, but it still works. If using coconut cream dilute with water to match the 1.5 cups total liquid.

How ripe should the mango be, can I use a green mango? A: For this savory-sweet dish use a ripe, soft mango for sweetness and texture. A slightly underripe or green mango adds tang but is firmer and more sour, so cut back on any added sugar and maybe add more lime.

What's the best way to cook the rice so it doesn't get mushy? A: Rinse well till water runs clear, bring the coconut milk and water to a boil, stir in rice and salt, lower heat to a gentle simmer, cover and cook 12-15 minutes, then let rest covered 8-10 minutes. No stirring while it cooks, that makes it gummy.

Can I make this ahead and how do I store or reheat it? A: Yes, make ahead and chill in an airtight container for 3-4 days. Reheat gently with a splash of water or coconut milk in a pan or microwave covered so it loosens up and stays creamy.

What else can I add or serve it with? A: Great with grilled shrimp, chicken, or tofu, and bright things like lime, scallions, cilantro. Toasted coconut and chopped cashews add crunch. If you want heat, sprinkle red pepper flakes or chopped chiles.

Mango Coconut Rice (Savory Recipe) Substitutions and Variations

Basmati rice: swap with jasmine rice for a similar fragrant texture, or use long grain white rice (same 1 to 1 liquid), or brown basmati for nuttier chew but plan on 15 to 20 minutes more cooking time and about 1/4 to 1/2 cup extra liquid. Tip: if using brown rice toast it a minute in the pot before adding liquids to boost flavor.
Full fat canned coconut milk: use light coconut milk if you want less richness, or dilute coconut cream with an equal amount of water to mimic full fat canned milk, or try canned evaporated milk plus 1 teaspoon coconut extract for coconut flavor without the oil. Heads up, thinner milks may need a tiny less water so the rice doesnt stick.
Large ripe mango: substitute ripe peach or ripe papaya for similar sweetness and texture, or use 1 cup frozen mango chunks thawed, or 3/4 cup mango puree if you want the flavor more evenly mixed into the rice. If the swap is a bit tart add the optional sugar or a squeeze of lime.
Toasted cashews or sliced almonds and toasted shredded coconut garnish: swap nuts for toasted peanuts or pumpkin seeds for a different crunch or for nut allergy friendly option, or omit nuts and use toasted sesame seeds. For coconut try unsweetened coconut chips instead of shredded coconut for bigger chewy bites.

Pro Tips

– Soak the rice if you got the time, 15-20 minutes really helps the grains stay separate and fluffy. If you forget, warm the coconut milk a bit before adding the rice so it starts cooking right away and wont go gummy.

– Pick a mango that smells sweet at the stem and yields slightly to gentle pressure, not squishy. If it’s underripe toss it in a paper bag with a banana for a day, and cut the chunks a bit bigger so they dont turn to mush when you fold them in.

– Toast the shredded coconut and nuts low and watch them the whole time, they go from golden to burnt in seconds. Cool them on a tray in a single layer so they stay crisp, then sprinkle right before serving so they dont get soggy.

– Keep the mango separate until the rice has cooled a little and you fluff it, fold gently so you dont mash the fruit. Also taste after mixing, a pinch more salt or a little extra sugar or lime can lift the whole dish, dont be shy to tweak.

Mango Coconut Rice (Savory Recipe)

Recipe by Jot Punji

0.0 from 0 votes

In my Mango Rice Recipe I bring together basmati rice simmered in coconut milk with diced mango to make a slightly sweet yet savory side that pairs with spicy dishes.

Servings

servings

Calories

363

kcal

Equipment: 1. Medium saucepan with a snug lid for cookin the rice
2. Fine mesh sieve or colander to rinse and drain the grains
3. Measuring cups and spoons (1 cup, 1/2 cup, tsp, tbsp)
4. Small bowl for soaking rice or holding the mango while you prep
5. Small dry skillet or frying pan to toast coconut and nuts
6. Wooden spoon or heatproof spatula for stirrin and foldin stuff together
7. Sharp chef knife for peelin and dicing the mango
8. Cutting board for all your prep work
9. Fork plus a serving bowl or platter to fluff and serve the rice

Ingredients

1 cup basmati rice, rinsed till water runs clear
1 cup full-fat canned coconut milk
1/2 cup water
1 tsp kosher or sea salt
1 tbsp granulated sugar, optional but I like it
1 large ripe mango, peeled and diced (about 1 1/2 cups)
1 tbsp fresh lime juice, optional
2 tbsp chopped fresh cilantro
2 tbsp toasted shredded coconut or coconut flakes, for garnish
2 tbsp toasted cashews or sliced almonds, roughly chopped, optional

Directions

Rinse 1 cup basmati rice under cold water until the water runs clear, drain well; you can soak for 15-20 minutes if you want extra fluffy grains but its optional.
In a medium saucepan combine 1 cup full-fat coconut milk, 1/2 cup water, 1 tsp kosher or sea salt and 1 tbsp granulated sugar if using; heat over medium just until it begins to simmer and the sugar dissolves.
Add the drained rice, bring to a gentle boil, then reduce heat to low, cover snugly and simmer undisturbed for about 12-15 minutes or until liquid is absorbed and rice is tender.
Turn off the heat and let the rice sit, covered, for 10 minutes to steam and finish cooking.
While rice rests, toast 2 tbsp shredded coconut and 2 tbsp cashews or sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant; set aside to cool.
Peel and dice 1 large ripe mango into about 1 1/2 cups of chunks; if you like a little brightness add 1 tbsp fresh lime juice to the mango, but its optional.
Fluff the rice gently with a fork to separate the grains, then fold in the diced mango and 2 tbsp chopped fresh cilantro, tasting and adjusting salt or sugar if needed.
Transfer to a serving bowl, sprinkle the toasted coconut and nuts on top, garnish with a few extra cilantro leaves if you like, and serve warm or at room temperature alongside your favorite spicy dishes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.