Coconut Mango Rice

5 from 1 reviews


  • 1 1/2 cups jasmine rice
  • 1 13 oz (approximately) can coconut milk (light or regular coconut milk both work)
  • 2 mangoes, flesh removed from seed and peels


  1. Shake up your can of coconut milk, open it, and add it to a measuring cup. Add the remaining amount of water you need to reach 2 3/4 cups of liquid
  2. Add this to a medium pot and bring to a boil
  3. When boiling, add your rice, season with salt, stir, and bring back to a boil
  4. Reduce to a simmer, cover, and simmer for 15-17 minutes, until most of the liquid has absorbed
  5. Meanwhile, add your mango to a blender with a little bit of water and blend until it has formed a smooth puree. Add more water if needed, just enough to allow the mango to actually blend. 2 mangoes + a little water should make a little under 1 cup of puree
  6. Fluff the rice with a fork and stir in your mango puree
  7. Season to taste with salt and pepper and serve!


My favorite way to eat this is with spiced, sauteed chickpeas and a dollop of plain yogurt!

Nutrition info is assuming you use full fat coconut milk.