Mango Coconut Rice with Cilantro

Mango Coconut Rice with Cilantro

Fragrant jasmine rice simmered in coconut milk, topped with sweet mango and fresh cilantro.

Total 35 min Makes 4 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This dish pairs creamy coconut-infused rice with juicy fresh mango and a scatter of chopped cilantro for a bright, tropical side. The rice turns tender and slightly sticky as it absorbs coconut milk, while lime juice and cilantro add a fresh contrast to the sweetness of the fruit. It works well alongside grilled meats, curries, or as a light vegetarian main.

Ingredients

  • 1 1/2 cups jasmine rice, rinsed
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 ripe mangoes, peeled and diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons unsweetened shredded coconut, toasted
  • 1 lime, cut into wedges

Method

  1. Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear.

  2. In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir and bring to a boil over medium-high heat.

  3. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

  4. Remove the pan from heat and let the rice rest, covered, to finish steaming.

  5. While the rice rests, peel and dice the mangoes and chop the cilantro.

  6. Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant.

  7. Fluff the rested rice with a fork, then fold in half of the diced mango and half of the cilantro.

  8. Transfer the rice to a serving platter and top with the remaining mango, cilantro, and toasted coconut.

  9. Serve warm with lime wedges on the side for squeezing over the rice.

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    Mango Coconut Rice with Cilantro

    This dish pairs creamy coconut-infused rice with juicy fresh mango and a scatter of chopped cilantro for a bright, tropical side. The rice turns tender and slightly sticky as it absorbs coconut milk, while lime juice and cilantro add a fresh contrast to the sweetness of the fruit. It works well alongside grilled meats, curries, or as a light vegetarian main.

    35 min 4 servings 320 cal

    Ingredients

    • 1 1/2 cups jasmine rice, rinsed
    • 1 cup coconut milk
    • 1 cup water
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 2 ripe mangoes, peeled and diced
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons unsweetened shredded coconut, toasted
    • 1 lime, cut into wedges

    Method

    1. 1

      Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear.

    2. 2

      In a 6-quart saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir and bring to a boil over medium-high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

    4. 4

      Remove the pan from heat and let the rice rest, covered, to finish steaming.

    5. 5

      While the rice rests, peel and dice the mangoes and chop the cilantro.

    6. 6

      Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant.

    7. 7

      Fluff the rested rice with a fork, then fold in half of the diced mango and half of the cilantro.

    8. 8

      Transfer the rice to a serving platter and top with the remaining mango, cilantro, and toasted coconut.

    9. 9

      Serve warm with lime wedges on the side for squeezing over the rice.