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Mango Coconut Rice Recipe

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Coconut Sticky Rice with Mango
Coconut Sticky Rice with Mango from bakingthegoods.com

Description

Mango Coconut Rice is a perfect blend of tropical flavors, making it a popular dish in Southeast Asian cuisine. This dish is a delightful combination of basmati rice, fresh mango, and coconut milk. The creaminess of the coconut milk and the sweetness of mango complement the nutty and aromatic flavor of the basmati rice. The dish is simple to prepare and is perfect for a tropical-themed dinner party or a quick weeknight meal.

Prep Time

The preparation time for this dish is approximately 15 minutes.

Cook Time

The cook time for this dish is approximately 20 minutes.

Ingredients

The following ingredients are required to make Mango Coconut Rice:
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1 can (13.5 oz) coconut milk
  • 1/2 tsp salt
  • 1 large ripe mango, peeled and diced
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tbsp vegetable oil
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp lime juice
  • 1/4 tsp red pepper flakes (optional)

Equipment

The following equipment is required to make Mango Coconut Rice:
  • Large saucepan with lid
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl

Method

The steps to make Mango Coconut Rice are as follows:
  1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
  2. In a large saucepan, heat the vegetable oil over medium heat. Add the shredded coconut and cook, stirring frequently until toasted, about 3-4 minutes. Remove the toasted coconut from the pan and set aside.
  3. In the same saucepan, add the basmati rice, water, coconut milk, and salt. Stir to combine and bring to a boil over high heat.
  4. Reduce the heat to low, cover the saucepan with a lid, and let simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
  5. Remove the saucepan from the heat and let sit for 5 minutes. Fluff the rice with a fork.
  6. Add the diced mango, lime juice, and red pepper flakes (if using) to the rice. Stir to combine.
  7. Garnish with chopped cilantro and toasted coconut. Serve hot or at room temperature.

Notes

  • If you prefer a sweeter Mango Coconut Rice, add 1-2 tablespoons of brown sugar to the liquid mixture before cooking.
  • You can use canned or fresh mango for this recipe. If using canned mango, drain the liquid before adding to the rice.
  • If you don't have access to basmati rice, you can use jasmine rice or long-grain white rice instead.
  • Toasting the shredded coconut brings out the flavor and adds a nice crunch to the dish.

Nutrition Info

The following nutrition information is for one serving of Mango Coconut Rice (based on six servings):
  • Calories: 326
  • Protein: 5g
  • Fat: 19g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Sugar: 8g

Recipe Tips

  • Make sure to rinse the rice well before cooking to remove any excess starch.
  • For a creamier texture, use full-fat coconut milk instead of light coconut milk.
  • If you want to add some protein, you can top the Mango Coconut Rice with grilled shrimp or chicken.
  • Leftover Mango Coconut Rice can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious Mango Coconut Rice as a side dish or as a meal on its own. The combination of flavors and textures makes it a dish that everyone will love. Don't be afraid to experiment with different variations of the recipe to make it your own.


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