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Mango Coconut Rice Recipe
Ash Tyrrell

Mango Coconut Rice Recipe

I have to admit, when I first tried making this Mango Coconut Rice, I wasn’t sure how it would turn out. But the combination of creamy coconut milk and juicy, sweet mango completely won me over. I love how it’s slightly sweet yet still savory, pairing perfectly with spicy dishes
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups basmati rice – I prefer basmati for fluffy separate grains; avoid short-grain rice or it may get sticky.
  • 1 ½ cups water – helps the rice cook perfectly without becoming mushy.
  • 1 cup full-fat coconut milk – for a rich creamy flavor; light coconut milk works but will be less creamy.
  • 1 ¾ teaspoons salt – balances sweetness and enhances flavor.
  • 1 cup finely diced ripe mango – a ripe mango adds natural sweetness and juiciness.
  • Basil chiffonade optional – fresh basil adds a fragrant, herbal touch that complements the mango.

Method
 

  1. Rinsing rice is my secret for fluffy, non-sticky grains. I place it in a fine mesh strainer and run cool water over it, stirring gently for 1–2 minutes. The water should run mostly clear before cooking.
  2. Cut around the pit, score the flesh in a crosshatch pattern, and scoop out small pieces. I always pick a mango that’s slightly soft to the touch—it keeps the rice juicy and flavorful without getting mushy.
  3. In a medium pot, bring water, coconut milk, and salt to a boil. Stir in the rinsed rice, lower the heat, cover, and simmer until tender, about 20–25 minutes. The aroma of coconut fills my kitchen every time!
  4. Once the rice is cooked and the liquid absorbed, remove from heat and let it rest for a few minutes. Gently fold in the diced mango just before serving to maintain freshness and sweetness.

Notes

  • I always rinse the rice thoroughly; it makes a noticeable difference in fluffiness.
  • Use a ripe mango; under-ripe mangoes don’t provide the same tropical sweetness.
  • Let the rice rest a few minutes after cooking before adding mango—it absorbs flavors better.
  • I like folding in a few fresh herbs, like basil or mint, for extra aroma.
  • For extra flair, lightly toast coconut flakes to sprinkle on top.