Name: Mango Coconut Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Southeast Asian
Ingredients: 1 ½ cups basmati rice (or long-grain white rice); 1 ½ cups water; 1 cup full-fat canned coconut milk; 1 ¾ teaspoon salt; 1 cup finely diced mango; Basil (chiffonade, optional)

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Introduction

This Mango Coconut Rice recipe is a delightful blend of creamy coconut milk and sweet, juicy mango. It’s a simple, fragrant dish that’s perfect as a light dessert or a unique side. The fresh basil adds a subtle herbal note for an extra burst of flavor.

A white bowl filled with cooked white rice mixed with small bright yellow mango chunks scattered throughout, topped with thinly sliced green herbs for a fresh look; the bowl sits on a white marbled surface with a blue cloth napkin nearby and a silver spoon to the right, while in the background there are blurred elements including a cut mango piece. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups basmati rice (or long-grain white rice)
1 ½ cups water
1 cup full-fat canned coconut milk
1 ¾ teaspoons salt
1 cup finely diced mango
Basil (chiffonade, optional)

Instructions

Step 1: Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let the rice drain and dry completely.
Step 2: Pour water and coconut milk into a medium-sized pot and bring to a boil.
Step 3: Once boiling, add salt and the rinsed, drained rice.
Step 4: Bring the mixture back to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, checking at 20 minutes to see if the rice is tender and cooked through.
Step 5: When the rice is done, turn off the heat and gently stir in the diced mango.
Step 6: Serve immediately as is, or garnish with a sprinkle of basil chiffonade.

Tips & Variations

Use ripe, fragrant mangoes for the best sweetness and flavor balance.
Try substituting mint for basil if you prefer a different herbal note.
For a creamier texture, add a little more coconut milk or a teaspoon of sugar during cooking.
Adding toasted shredded coconut on top can provide a lovely crunch.

Storage

Store leftover mango coconut rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water to restore moisture. It’s best enjoyed fresh but can be enjoyed cold as a refreshing snack.

How to Serve

A white bowl filled with cooked white rice mixed with small yellow fruit pieces, likely mango, scattered evenly throughout. Thin green herb strips are lightly sprinkled on top, adding a touch of color contrast. A wooden spoon is partly placed inside the bowl, lifting some rice and fruit. The bowl sits on a white marbled surface, adding subtle texture to the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, long-grain white rice works well in this recipe. Avoid short-grain or sticky rice, as the texture will change significantly.

Can this dish be made vegan?

This recipe is naturally vegan since it uses coconut milk instead of dairy. Just ensure your rice is plain and not cooked with any animal products.