![- 1 cup jasmine rice - 1 cup coconut milk - 1/2 cup water - 1 tablespoon sugar - 1/4 teaspoon salt - 1 ripe mango, peeled and diced - 2 tablespoons toasted coconut flakes - Fresh mint leaves for garnish (optional) When making coconut rice with mango, it’s crucial to choose high-quality ingredients. Jasmine rice gives a lovely aroma and flavor. Coconut milk adds creaminess, while fresh mango provides sweetness. If you want crunch, use toasted coconut flakes. - Calories per serving: Approximately 300 - Macronutrient breakdown: - Carbohydrates: 60g - Proteins: 4g - Fats: 10g This dish is rich in carbs from the rice and natural sugars from the mango. Coconut milk adds healthy fats, making it a satisfying meal. - Medium saucepan - Measuring cups and spoons - Fork for fluffing rice Gathering the right tools helps you cook efficiently. A medium saucepan is perfect for cooking the rice. Measuring cups and spoons ensure accuracy. Lastly, a fork is essential for fluffing the rice, making it light and airy. For the full recipe, check out the Tropical Coconut Rice with Mango section. - Rinsing the jasmine rice: First, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove excess starch and keeps the rice fluffy. - Combining ingredients in the saucepan: Next, in a medium saucepan, mix the rinsed rice with 1 cup of coconut milk, 1/2 cup of water, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Stir gently to combine all the ingredients well. - Bringing to a boil and simmering: Bring the mixture to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low. Cover the saucepan with a lid. - Importance of keeping the lid closed: It is vital to keep the lid closed during cooking. This helps trap the steam and ensures even cooking. Let it simmer for about 15 minutes until the rice absorbs all the liquid and becomes tender. - Steaming the rice after cooking: Once cooked, take the saucepan off the heat but keep it covered. Let it sit for another 10 minutes. This extra time allows the rice to steam and become even fluffier. - Fluffing and serving with mango: After steaming, fluff the rice with a fork. To serve, scoop the coconut rice onto plates and top with freshly diced mango. Sprinkle 2 tablespoons of toasted coconut flakes on top for a lovely crunch. Enjoy your meal! Check out the Full Recipe for more details. To make great coconut rice, you want the right texture. Start with jasmine rice. Rinsing it helps remove excess starch. Rinse until the water runs clear. This keeps the rice light and fluffy. Using a good quality coconut milk is key. Look for full-fat coconut milk for richer flavor. Avoid brands with added sugars or preservatives. The best coconut milk makes a big difference in taste. For this recipe, the best types of mango are Ataulfo or Haden. They are sweet and soft, perfect for this dish. When choosing mangoes, look for ones that give a little when you press them. This means they are ripe and ready to eat. Peeling and dicing mango can be tricky. A simple way is to slice off both sides of the mango, avoiding the pit. Then, score the flesh in a grid pattern. Use a spoon to scoop out the pieces easily. Coconut rice pairs well with protein dishes. Try it with grilled chicken or shrimp. The sweetness of the rice balances the savory flavors. This dish is great for special occasions like birthdays or holidays. Serve it at summer barbecues or family gatherings. It adds a tropical flair to any meal. For the full recipe, check out the Tropical Coconut Rice with Mango. {{image_2}} You can enhance coconut rice by adding spices. Cardamom gives a warm, sweet note. A dash of vanilla adds depth too. Want a healthier choice? Use brown rice instead of white. Brown rice gives a nutty taste and more fiber. While mango shines in this dish, other fruits work well too. Pineapple adds a tropical punch. Bananas bring creaminess, and berries add color. For seasonal options, try peaches in summer or apples in fall. Each fruit offers a different twist! If you want a dairy-free option, swap coconut milk. Almond or oat milk makes a great substitute. Both have a mild flavor that blends well. You can also use cashew cream for a rich touch. These alternatives keep the dish creamy and tasty. For more details, check the [Full Recipe]. Coconut rice stays fresh in the fridge for up to four days. Store it in an airtight container. Keep the mango separate to avoid sogginess. Place diced mango in a small bowl and cover tightly with plastic wrap or a lid. To reheat coconut rice, use the microwave or stovetop. For the microwave, add a splash of water to keep it moist. Heat in short bursts, stirring in between. On the stovetop, warm it in a pan over low heat, adding a bit of coconut milk if it seems dry. To freeze coconut rice, let it cool completely. Then, scoop it into a freezer-safe bag or container. Remove excess air and seal tightly. When ready to eat, thaw in the fridge overnight. Reheat in the microwave or on the stovetop, adding a little liquid to keep it fluffy. Jasmine rice is the best choice for coconut rice. It gives a nice aroma and a soft texture. Other rice types, like basmati or long grain, can work, but they may not be as fluffy. Jasmine rice absorbs coconut milk well, adding rich flavor. Using jasmine rice helps create a dish that is both light and creamy. This rice has a slight sweetness that pairs perfectly with coconut milk and mango. When you serve it, the rice will feel tender in every bite. Yes, you can make coconut rice in advance. It’s a great dish for meal prep. Cook the rice and let it cool before storing. Place the rice in an airtight container and keep it in the fridge. It will last about three to four days. When you are ready to serve, just reheat the rice with a splash of coconut milk. This will help it stay moist. You can also add fresh diced mango right before serving for the best flavor. If you want more sweetness, try adding extra sugar or honey. Start with one tablespoon and taste it. You can also add a splash of vanilla extract for a deeper flavor. Another option is to use sweeter fruits, like ripe bananas or pineapple, along with the mango. This will give you a colorful and tasty dish. Adjusting sweetness helps make it just right for your taste. For the full recipe, check out the Tropical Coconut Rice with Mango. Coconut rice with mango offers a tasty treat that's easy to make. We covered the ingredients, cooking steps, and storage tips to help you enjoy this dish. Use the suggested tools and follow the tips for perfect results. This dish shines with fresh flavors and can fit many meals. Experiment with different fruits and flavors to make it your own. Enjoy your cooking, and share this delightful recipe with friends and family!](https://pureeatsnow.com/wp-content/uploads/2025/06/4d644c00-9331-4e34-af0c-e9860b2c8817-768x768.webp)
Get ready to indulge in a tropical treat with my Coconut Rice with Mango recipe! This dish combines creamy coconut and sweet, ripe mango for a flavor that dances on your palate. Whether you want a side for dinner or a fun dessert, this recipe is perfect. Follow my simple steps, and you’ll impress family and friends with this delightful dish in no time! Let’s dive in and get cooking!
Ingredients
List of Ingredients
– 1 cup jasmine rice
– 1 cup coconut milk
– 1/2 cup water
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1 ripe mango, peeled and diced
– 2 tablespoons toasted coconut flakes
– Fresh mint leaves for garnish (optional)
When making coconut rice with mango, it’s crucial to choose high-quality ingredients. Jasmine rice gives a lovely aroma and flavor. Coconut milk adds creaminess, while fresh mango provides sweetness. If you want crunch, use toasted coconut flakes.
Nutritional Information
– Calories per serving: Approximately 300
– Macronutrient breakdown:
– Carbohydrates: 60g
– Proteins: 4g
– Fats: 10g
This dish is rich in carbs from the rice and natural sugars from the mango. Coconut milk adds healthy fats, making it a satisfying meal.
Suggested Tools
– Medium saucepan
– Measuring cups and spoons
– Fork for fluffing rice
Gathering the right tools helps you cook efficiently. A medium saucepan is perfect for cooking the rice. Measuring cups and spoons ensure accuracy. Lastly, a fork is essential for fluffing the rice, making it light and airy.
For the full recipe, check out the Tropical Coconut Rice with Mango section.
Step-by-Step Instructions
Preparing the Rice
– Rinsing the jasmine rice: First, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
– Combining ingredients in the saucepan: Next, in a medium saucepan, mix the rinsed rice with 1 cup of coconut milk, 1/2 cup of water, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Stir gently to combine all the ingredients well.
Cooking Process
– Bringing to a boil and simmering: Bring the mixture to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low. Cover the saucepan with a lid.
– Importance of keeping the lid closed: It is vital to keep the lid closed during cooking. This helps trap the steam and ensures even cooking. Let it simmer for about 15 minutes until the rice absorbs all the liquid and becomes tender.
Final Touches
– Steaming the rice after cooking: Once cooked, take the saucepan off the heat but keep it covered. Let it sit for another 10 minutes. This extra time allows the rice to steam and become even fluffier.
– Fluffing and serving with mango: After steaming, fluff the rice with a fork. To serve, scoop the coconut rice onto plates and top with freshly diced mango. Sprinkle 2 tablespoons of toasted coconut flakes on top for a lovely crunch. Enjoy your meal! Check out the Full Recipe for more details.
Tips & Tricks
Perfecting Coconut Rice
To make great coconut rice, you want the right texture. Start with jasmine rice. Rinsing it helps remove excess starch. Rinse until the water runs clear. This keeps the rice light and fluffy.
Using a good quality coconut milk is key. Look for full-fat coconut milk for richer flavor. Avoid brands with added sugars or preservatives. The best coconut milk makes a big difference in taste.
Choosing and Cutting Mango
For this recipe, the best types of mango are Ataulfo or Haden. They are sweet and soft, perfect for this dish. When choosing mangoes, look for ones that give a little when you press them. This means they are ripe and ready to eat.
Peeling and dicing mango can be tricky. A simple way is to slice off both sides of the mango, avoiding the pit. Then, score the flesh in a grid pattern. Use a spoon to scoop out the pieces easily.
Serving Suggestions
Coconut rice pairs well with protein dishes. Try it with grilled chicken or shrimp. The sweetness of the rice balances the savory flavors.
This dish is great for special occasions like birthdays or holidays. Serve it at summer barbecues or family gatherings. It adds a tropical flair to any meal. For the full recipe, check out the Tropical Coconut Rice with Mango.
Variations
Adding Flavor
You can enhance coconut rice by adding spices. Cardamom gives a warm, sweet note. A dash of vanilla adds depth too. Want a healthier choice? Use brown rice instead of white. Brown rice gives a nutty taste and more fiber.
Alternate Fruits
While mango shines in this dish, other fruits work well too. Pineapple adds a tropical punch. Bananas bring creaminess, and berries add color. For seasonal options, try peaches in summer or apples in fall. Each fruit offers a different twist!
Vegan/Dairy-Free Alternatives
If you want a dairy-free option, swap coconut milk. Almond or oat milk makes a great substitute. Both have a mild flavor that blends well. You can also use cashew cream for a rich touch. These alternatives keep the dish creamy and tasty.
For more details, check the [Full Recipe].
Storage Info
Storing Leftovers
Coconut rice stays fresh in the fridge for up to four days. Store it in an airtight container. Keep the mango separate to avoid sogginess. Place diced mango in a small bowl and cover tightly with plastic wrap or a lid.
Reheating Instructions
To reheat coconut rice, use the microwave or stovetop. For the microwave, add a splash of water to keep it moist. Heat in short bursts, stirring in between. On the stovetop, warm it in a pan over low heat, adding a bit of coconut milk if it seems dry.
Freezing Coconut Rice
To freeze coconut rice, let it cool completely. Then, scoop it into a freezer-safe bag or container. Remove excess air and seal tightly. When ready to eat, thaw in the fridge overnight. Reheat in the microwave or on the stovetop, adding a little liquid to keep it fluffy.
FAQs
What is the best type of rice to use for coconut rice?
Jasmine rice is the best choice for coconut rice. It gives a nice aroma and a soft texture. Other rice types, like basmati or long grain, can work, but they may not be as fluffy. Jasmine rice absorbs coconut milk well, adding rich flavor.
Using jasmine rice helps create a dish that is both light and creamy. This rice has a slight sweetness that pairs perfectly with coconut milk and mango. When you serve it, the rice will feel tender in every bite.
Can I make Coconut Rice with Mango in advance?
Yes, you can make coconut rice in advance. It’s a great dish for meal prep. Cook the rice and let it cool before storing. Place the rice in an airtight container and keep it in the fridge. It will last about three to four days.
When you are ready to serve, just reheat the rice with a splash of coconut milk. This will help it stay moist. You can also add fresh diced mango right before serving for the best flavor.
How can I make this dish sweeter?
If you want more sweetness, try adding extra sugar or honey. Start with one tablespoon and taste it. You can also add a splash of vanilla extract for a deeper flavor.
Another option is to use sweeter fruits, like ripe bananas or pineapple, along with the mango. This will give you a colorful and tasty dish. Adjusting sweetness helps make it just right for your taste.
For the full recipe, check out the Tropical Coconut Rice with Mango.
Coconut rice with mango offers a tasty treat that’s easy to make. We covered the ingredients, cooking steps, and storage tips to help you enjoy this dish. Use the suggested tools and follow the tips for perfect results. This dish shines with fresh flavors and can fit many meals. Experiment with different fruits and flavors to make it your own. Enjoy your cooking, and share this delightful recipe with friends and family!
![- 1 cup jasmine rice - 1 cup coconut milk - 1/2 cup water - 1 tablespoon sugar - 1/4 teaspoon salt - 1 ripe mango, peeled and diced - 2 tablespoons toasted coconut flakes - Fresh mint leaves for garnish (optional) When making coconut rice with mango, it’s crucial to choose high-quality ingredients. Jasmine rice gives a lovely aroma and flavor. Coconut milk adds creaminess, while fresh mango provides sweetness. If you want crunch, use toasted coconut flakes. - Calories per serving: Approximately 300 - Macronutrient breakdown: - Carbohydrates: 60g - Proteins: 4g - Fats: 10g This dish is rich in carbs from the rice and natural sugars from the mango. Coconut milk adds healthy fats, making it a satisfying meal. - Medium saucepan - Measuring cups and spoons - Fork for fluffing rice Gathering the right tools helps you cook efficiently. A medium saucepan is perfect for cooking the rice. Measuring cups and spoons ensure accuracy. Lastly, a fork is essential for fluffing the rice, making it light and airy. For the full recipe, check out the Tropical Coconut Rice with Mango section. - Rinsing the jasmine rice: First, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove excess starch and keeps the rice fluffy. - Combining ingredients in the saucepan: Next, in a medium saucepan, mix the rinsed rice with 1 cup of coconut milk, 1/2 cup of water, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Stir gently to combine all the ingredients well. - Bringing to a boil and simmering: Bring the mixture to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low. Cover the saucepan with a lid. - Importance of keeping the lid closed: It is vital to keep the lid closed during cooking. This helps trap the steam and ensures even cooking. Let it simmer for about 15 minutes until the rice absorbs all the liquid and becomes tender. - Steaming the rice after cooking: Once cooked, take the saucepan off the heat but keep it covered. Let it sit for another 10 minutes. This extra time allows the rice to steam and become even fluffier. - Fluffing and serving with mango: After steaming, fluff the rice with a fork. To serve, scoop the coconut rice onto plates and top with freshly diced mango. Sprinkle 2 tablespoons of toasted coconut flakes on top for a lovely crunch. Enjoy your meal! Check out the Full Recipe for more details. To make great coconut rice, you want the right texture. Start with jasmine rice. Rinsing it helps remove excess starch. Rinse until the water runs clear. This keeps the rice light and fluffy. Using a good quality coconut milk is key. Look for full-fat coconut milk for richer flavor. Avoid brands with added sugars or preservatives. The best coconut milk makes a big difference in taste. For this recipe, the best types of mango are Ataulfo or Haden. They are sweet and soft, perfect for this dish. When choosing mangoes, look for ones that give a little when you press them. This means they are ripe and ready to eat. Peeling and dicing mango can be tricky. A simple way is to slice off both sides of the mango, avoiding the pit. Then, score the flesh in a grid pattern. Use a spoon to scoop out the pieces easily. Coconut rice pairs well with protein dishes. Try it with grilled chicken or shrimp. The sweetness of the rice balances the savory flavors. This dish is great for special occasions like birthdays or holidays. Serve it at summer barbecues or family gatherings. It adds a tropical flair to any meal. For the full recipe, check out the Tropical Coconut Rice with Mango. {{image_2}} You can enhance coconut rice by adding spices. Cardamom gives a warm, sweet note. A dash of vanilla adds depth too. Want a healthier choice? Use brown rice instead of white. Brown rice gives a nutty taste and more fiber. While mango shines in this dish, other fruits work well too. Pineapple adds a tropical punch. Bananas bring creaminess, and berries add color. For seasonal options, try peaches in summer or apples in fall. Each fruit offers a different twist! If you want a dairy-free option, swap coconut milk. Almond or oat milk makes a great substitute. Both have a mild flavor that blends well. You can also use cashew cream for a rich touch. These alternatives keep the dish creamy and tasty. For more details, check the [Full Recipe]. Coconut rice stays fresh in the fridge for up to four days. Store it in an airtight container. Keep the mango separate to avoid sogginess. Place diced mango in a small bowl and cover tightly with plastic wrap or a lid. To reheat coconut rice, use the microwave or stovetop. For the microwave, add a splash of water to keep it moist. Heat in short bursts, stirring in between. On the stovetop, warm it in a pan over low heat, adding a bit of coconut milk if it seems dry. To freeze coconut rice, let it cool completely. Then, scoop it into a freezer-safe bag or container. Remove excess air and seal tightly. When ready to eat, thaw in the fridge overnight. Reheat in the microwave or on the stovetop, adding a little liquid to keep it fluffy. Jasmine rice is the best choice for coconut rice. It gives a nice aroma and a soft texture. Other rice types, like basmati or long grain, can work, but they may not be as fluffy. Jasmine rice absorbs coconut milk well, adding rich flavor. Using jasmine rice helps create a dish that is both light and creamy. This rice has a slight sweetness that pairs perfectly with coconut milk and mango. When you serve it, the rice will feel tender in every bite. Yes, you can make coconut rice in advance. It’s a great dish for meal prep. Cook the rice and let it cool before storing. Place the rice in an airtight container and keep it in the fridge. It will last about three to four days. When you are ready to serve, just reheat the rice with a splash of coconut milk. This will help it stay moist. You can also add fresh diced mango right before serving for the best flavor. If you want more sweetness, try adding extra sugar or honey. Start with one tablespoon and taste it. You can also add a splash of vanilla extract for a deeper flavor. Another option is to use sweeter fruits, like ripe bananas or pineapple, along with the mango. This will give you a colorful and tasty dish. Adjusting sweetness helps make it just right for your taste. For the full recipe, check out the Tropical Coconut Rice with Mango. Coconut rice with mango offers a tasty treat that's easy to make. We covered the ingredients, cooking steps, and storage tips to help you enjoy this dish. Use the suggested tools and follow the tips for perfect results. This dish shines with fresh flavors and can fit many meals. Experiment with different fruits and flavors to make it your own. Enjoy your cooking, and share this delightful recipe with friends and family!](https://pureeatsnow.com/wp-content/uploads/2025/06/4d644c00-9331-4e34-af0c-e9860b2c8817-250x250.webp)
