If you have a craving for a dish that feels like a tropical getaway in every spoonful, this Mango Coconut Rice Recipe is your perfect ticket. Creamy, fragrant coconut milk cooks the rice to tender perfection while sweet, juicy mango chunks add bursts of sunshine and color. The harmony of flavors and textures makes this recipe both comforting and exciting—ideal for a simple weeknight dinner or as the star side at a summer gathering. Once you try this Mango Coconut Rice Recipe, it’s impossible not to keep coming back for more!
Ingredients You’ll Need
These ingredients are wonderfully straightforward but crucial for achieving the lush creaminess and balanced flavors that make this dish shine. Each one plays a distinct role in creating the perfect texture and that beautiful tropical vibe.
- Basmati rice (1 ½ cups): Chosen for its fluffy texture and fragrant aroma, it soaks up the coconut milk beautifully.
- Water (1 ½ cups): Helps cook the rice evenly and keeps it light.
- Full-fat coconut milk (1 cup): This is the richness that makes the rice creamy and bursting with tropical flavor.
- Salt (1 ¾ teaspoon): Enhances all the natural flavors, balancing the sweetness of the mango and the creaminess of the coconut.
- Finely diced mango (1 cup): Adds juicy sweetness and gorgeous color contrast that’s impossible to resist.
- Basil chiffonade (optional): A fresh herbal note that can elevate the dish visually and flavor-wise.
How to Make Mango Coconut Rice Recipe
Step 1: Prep the Rice
Start by rinsing the basmati rice under cool running water for 1 to 2 minutes using a fine mesh strainer. This step removes excess starch, ensuring your rice cooks up fluffy and separate instead of sticky clumps. After rinsing, let the rice drain completely to avoid any sogginess later on.
Step 2: Combine Liquids and Bring to Boil
In a medium pot, pour in the water and full-fat coconut milk. Set the pot over medium-high heat and bring the mixture to a gentle boil. This blend of liquid will cook the rice while imbuing it with that rich coconut flavor that’s so key to this recipe.
Step 3: Add Salt and Rice, Then Simmer
Once your coconut-water mixture is bubbling, stir in the salt and the thoroughly rinsed rice. Bring everything back up to a rolling boil, then reduce the heat to low and cover with a tight-fitting lid. Let the rice simmer gently for about 20 to 25 minutes. Peek at 20 minutes to check if all the liquid has been absorbed and the rice is tender but still has a slight bite.
Step 4: Stir in Mango and Serve
When the rice is cooked to perfection, turn off the heat and gently fold in the finely diced mango pieces. This keeps the mango fresh and bright, allowing those juicy bursts of sweetness to mingle naturally with the creamy rice. Serve immediately, garnished with a handful of basil chiffonade if you like that fresh herbal lift.
How to Serve Mango Coconut Rice Recipe
Garnishes
A sprinkle of basil chiffonade is a stunning way to add vibrant green color and a subtle peppery flavor, but fresh mint or cilantro can work just as well. Toasted shredded coconut or a handful of chopped cashews also add crunch and a layer of toasty flavor that contrasts well with the softness of the rice.
Side Dishes
This Mango Coconut Rice Recipe pairs beautifully with grilled seafood, such as shrimp or mahi-mahi, and complements spicy dishes like Thai or Indian curries. Its creamy sweetness helps balance bold seasonings and can double as a tropical-flavored starch alternative for your favorite protein mains.
Creative Ways to Present
For a stunning presentation, serve the rice molded into small individual bowls or shaped with a ring mold onto plates, then top with extra mango chunks and fresh herbs. You could also turn this dish into a layered dessert by alternating layers of cooked rice with mango puree and a drizzle of coconut cream for a tropical parfait twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mango Coconut Rice Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing the container to maintain the best texture and freshness.
Freezing
While rice generally freezes well, the fresh diced mango in this recipe makes freezing less ideal if you want to preserve the bright mango flavor and texture. If necessary, freeze the rice separately without mango for up to one month and add fresh mango when reheating.
Reheating
Reheat refrigerated rice gently in a microwave or on the stovetop with a splash of water or coconut milk to loosen it up and restore creaminess. Stir gently to reincorporate the mango, or add fresh diced mango after reheating for best flavor and texture.
FAQs
Can I use other types of rice for this Mango Coconut Rice Recipe?
Absolutely! While basmati rice is preferred for its fragrance and fluffy texture, long-grain white rice is a great alternative. Avoid short-grain rice, as it tends to be stickier and less ideal for this recipe’s light, separate grain texture.
Is full-fat coconut milk necessary?
Full-fat coconut milk is highly recommended because it adds richness and depth to the dish. Low-fat versions may not provide the same creamy texture and bold coconut flavor that make this recipe so special.
Can I make this dish vegan?
This Mango Coconut Rice Recipe is naturally vegan since it uses coconut milk instead of dairy. Just ensure that any garnishes, like basil or additional toppings, are plant-based for a fully vegan-friendly meal.
How ripe should the mango be?
Choose ripe but firm mangoes—ones that are fragrant with a bright orange flesh. Overripe mangoes will make the dish too mushy, while underripe ones won’t offer the sweetness and juiciness that complement the coconut rice perfectly.
Can I prepare Mango Coconut Rice Recipe ahead of time?
You can cook the rice ahead but add the fresh diced mango right before serving to preserve its texture and flavor. Keep the rice refrigerated and reheat gently with a splash of coconut milk to maintain creaminess.
Final Thoughts
This Mango Coconut Rice Recipe is one of those rare dishes that’s both effortlessly simple and absolutely unforgettable. Every bite combines creamy coconut richness with the sweet tang of mango, creating a harmoniously tropical flavor that’s perfect any time of year. I truly hope you give it a try and make it a new favorite in your kitchen as it is in mine.
Print
Mango Coconut Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Mango Coconut Rice recipe is a fragrant and creamy side dish that blends the tropical sweetness of ripe mango with the rich flavor of coconut milk, perfectly paired with fluffy basmati rice. It’s a quick and easy recipe that brings a refreshing twist to traditional steamed rice, ideal for warm weather meals or as a vibrant accompaniment to your favorite dishes.
Ingredients
Rice and 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 teaspoon salt
Additional Ingredients
- 1 cup finely diced mango
- Basil (chiffonade, optional)
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 removes excess starch and prevents the rice from becoming sticky. Let the rice drain and dry completely.
- Combine Liquids and Bring to Boil: Pour the water and full-fat coconut milk into a medium-sized pot and bring the mixture to a boil over medium-high heat. This creates a creamy cooking liquid that infuses flavor into the rice.
- Add Rice and Salt: Once the liquid is boiling, add the rinsed and drained rice along with the salt. Stir briefly to combine the ingredients evenly.
- Simmer the Rice: Bring the mixture back to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes. Start checking the rice at 20 minutes to ensure it is tender and the liquid is absorbed.
- Finish and Serve: When the rice is cooked, turn off the heat and gently stir in the finely diced mango. Serve the mango coconut rice immediately, optionally garnished with a sprinkle of fresh basil chiffonade for an aromatic touch.
Notes
- Rinsing the rice is essential to avoid clumpy rice and achieve a fluffy texture.
- Using full-fat coconut milk provides a rich and creamy flavor; light coconut milk can be used but will yield a less creamy result.
- If fresh mango is not available, ripe frozen mango chunks can be thawed and used instead.
- Basil chiffonade adds a fresh herbal note but can be omitted if unavailable.
- Leftovers can be refrigerated and gently reheated with a splash of water or coconut milk to retain moisture.
