If you’re craving a dish that’s bursting with tropical vibes and comfort food charm, this Mango Coconut Rice Recipe is exactly what you need. Imagine fluffy basmati rice cooked tenderly in creamy coconut milk, then folded together with sweet, juicy mango pieces that add a bright pop of freshness. It’s a wonderfully simple yet indulgent combination that feels like a little vacation on your plate. Whether you’re serving it as a side or enjoying it on its own, this recipe brings warmth and sunshine to every bite.
Ingredients You’ll Need
The beauty of this Mango Coconut Rice Recipe lies in its simplicity. Each ingredient plays a crucial role: the rice forms the perfect fluffy base, coconut milk gives it creamy richness, and ripe mango brings that irresistible sweet balance. Here’s what you’ll want on hand to whip this up without fuss.
- Basmati rice: Choose basmati or any long-grain white rice for fluffy, separate grains that soak up the coconut milk beautifully.
- Coconut milk: Use full-fat canned coconut milk for a rich, creamy texture that really elevates the flavor.
- Water: Helps cook the rice evenly without overpowering the subtle coconut essence.
- Salt: Just enough to enhance all the flavors without being overpowering.
- Mango: Finely diced ripe mango adds a juicy sweetness and vibrant color to the dish.
- Basil (optional): Fresh basil chiffonade adds a hint of herbal brightness, rounding out the tropical notes beautifully.
How to Make Mango Coconut Rice Recipe
Step 1: Rinse and Prepare the Rice
Start by giving the rice a good rinse under cool running water for a couple of minutes. This step washes away excess starch, ensuring your rice cooks up light and fluffy instead of sticky. After rinsing, drain and let it dry thoroughly—this little extra step makes a big difference!
Step 2: Combine Liquids and Bring to a Boil
In a medium pot, pour in the water and full-fat coconut milk. Bring this mixture to a gentle boil, allowing the flavors to meld together. The creamy coconut milk will infuse the base of the dish with its signature lusciousness, setting the stage for a perfectly tender rice.
Step 3: Add Rice and Simmer
Once the liquid is boiling, stir in the salt and your rinsed rice. Bring everything back to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 20 to 25 minutes. Peek at the rice after 20 minutes to check for tenderness—it should be perfectly cooked and rich with coconut flavor.
Step 4: Fold in Mango and Serve
When the rice is done, turn off the heat and gently mix in the finely diced mango. The warm rice slightly softens the fruit while keeping its fresh pop. Serve immediately, and if you want to add a lovely herbal lift, sprinkle on some fresh basil chiffonade. This is the moment the flavors come together in pure harmony!
How to Serve Mango Coconut Rice Recipe
Garnishes
Fresh basil chiffonade is your best bet for a garnish with this recipe. Its subtle peppery notes beautifully contrast the rich coconut and sweet mango. You could also experiment with toasted coconut flakes for extra crunch or a squeeze of lime juice to brighten the dish even more.
Side Dishes
This Mango Coconut Rice Recipe pairs wonderfully with grilled chicken, shrimp, or even tofu for a tropical-inspired meal. Lightly spiced curries and stir-fried vegetables also complement its creamy sweetness perfectly, turning your plate into a flavorful adventure.
Creative Ways to Present
For a stunning presentation, serve the rice in hollowed-out mango halves or coconut shells. This not only amps up the tropical vibe but also makes the meal feel extra special and festive, perfect for dinner parties or a weekend treat.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mango Coconut Rice in an airtight container in the refrigerator for up to 3 days. Keep the mango separate if you want to maintain its fresh texture, adding it right before reheating and serving.
Freezing
Freezing isn’t recommended for this recipe due to the delicate texture of the mango, which can become mushy after thawing. For the best experience, enjoy it fresh or refrigerated within a few days.
Reheating
Reheat leftover rice gently on the stovetop with a splash of coconut milk or water to restore its creamy texture. Cover the pan so the rice stays moist, and add fresh mango or basil after warming to keep those bright flavors vibrant.
FAQs
Can I use other types of rice for this Mango Coconut Rice Recipe?
While basmati or long-grain white rice is preferred for its light and fluffy texture, you can try jasmine rice for a more fragrant version. Avoid short-grain rice since it tends to be stickier and might alter the dish’s texture.
Is it possible to make this recipe vegan?
Absolutely! This recipe is naturally vegan as it uses coconut milk instead of dairy, and fresh fruit. Just be mindful to check that your chosen rice and any garnishes align with your dietary preferences.
How do I pick the best mango for this recipe?
Look for mangoes that are slightly soft to the touch with a fruity fragrance. A ripe mango should yield gently under pressure, which ensures sweet, juicy flesh that’ll contrast beautifully with the creamy rice.
Can I prepare Mango Coconut Rice Recipe in advance?
You can cook the rice portion ahead of time and store it chilled, but it’s best to add the mango just before serving to keep it fresh and bright. This approach helps maintain the perfect texture and flavor balance.
What can I substitute for basil if I don’t have any?
If basil isn’t available, try fresh mint or cilantro for a fresh herbal note. Each offers a slightly different flavor but will keep the dish feeling fresh and lively alongside the sweet mango and creamy rice.
Final Thoughts
This Mango Coconut Rice Recipe is a true celebration of tropical flavors that’s incredibly easy to make yet impressively delicious. Whether you’re sharing it with family or enjoying a solo dinner, it’s a soulful dish that brings a little sunshine to your table all year round. I encourage you to try it soon and savor each luscious bite!
Print
Mango Coconut Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Mango Coconut Rice recipe is a perfect blend of creamy coconut milk-infused basmati rice and sweet, fresh mango chunks. It’s a quick and easy dish with tropical flavors that work wonderfully as a light dessert or a sweet side dish. The subtle hint of coconut enriches the rice’s texture, while the mango adds a refreshing burst of sunshine.
Ingredients
Rice and Cooking Liquid
- 1 ½ cups basmati rice (or long-grain white rice)
- 1 ½ cups water
- 1 cup (15-ounce can) full-fat coconut milk
- 1 ¾ teaspoons salt
Mix-Ins and Garnish
- 1 cup finely diced mango
- Basil (chiffonade, optional, for garnish)
Instructions
- Rinse the Rice: Add the basmati rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Let the rice drain and dry completely.
- Boil Liquids: In a medium-sized pot, combine the water and full-fat coconut milk. Bring this mixture to a boil over medium-high heat, ensuring the liquid is well heated to cook the rice properly.
- Add Rice and Salt: Once the liquid is boiling, add the salt and the rinsed, drained rice to the pot. Stir gently to distribute the salt and rice evenly.
- Simmer the Rice: Return the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let the rice simmer for 20 to 25 minutes. After 20 minutes, check the rice to see if it is tender and the liquid is absorbed. Cook a few minutes longer if needed.
- Finish and Serve: Turn off the heat and gently fold in the finely diced mango, allowing the sweetness to meld into the creamy coconut rice. Serve immediately as is or garnish with fresh chiffonade of basil for an aromatic finish. Enjoy your tropical-inspired dish!
Notes
- Rinsing the rice is essential to prevent clumping and to get fluffy grains.
- Full-fat coconut milk gives the best creamy texture; light coconut milk will make the dish less rich.
- Fresh ripe mango is preferred for optimal sweetness and flavor.
- Basil garnish is optional but adds a lovely herbal note.
- Leftovers can be refrigerated and reheated; the texture may change slightly.
