Mango Coconut Rice

Slightly sweet but still savory, this Mango Coconut Rice recipe is the perfect pairing to your favorite spicy dishes. Basmati rice is cooked with water and coconut milk, then diced mango is stirred in just before serving. This unique and flavorful recipe is sure to round out any Thai-inspired meal.

Coconut Rice with Mango

I love it when creativity strikes and a dish like Mango Coconut Rice is born.

That’s exactly what happened when I had a very ripe mango sitting on my counter ready to be eaten.

I was serving up a chicken stir-fry made with a spicy peri peri sauce and thought that it needed something to complement it.

So I took my staple Coconut Rice Recipe and added one little tweak: some diced mango.

The subtly sweet flavors from the coconut milk and mango paired so well with the spicy chicken and veggies.

And unlike the sticky Thai mango rice, it isn’t very sweet, making it PERFECT for spicier dishes. If you’re feeling bored of your typical rice dishes, the mix of flavors in this dish are the ideal antidote.

This plant-based recipe is so full of flavor, you won’t even need meat. Put it on your menu during peak mango season; you’ll thank me later!

What is Mango Coconut Rice? 

When you hear these words, you might picture that Thai dish that so many love. This sweet sticky rice is a favorite street food and a popular Southeast Asian dessert. (Don’t get me wrong, it’s delicious!)

But this recipe is a more savory-style rice dish. It is the perfect balance to spicy meals because it has some sweetness, but it still has a rich, savory flavor. Plus, it’s super easy to make. You might see a similar dish at Thai restaurants, but be sure to read the menu or ask if you’re getting the sweet, sticky mango rice dessert or the more savory version.

Ingredients

The simple ingredients you need to make this mango coconut rice recipe include:

• Rice. For that soft, fluffy texture, opt for white, long-grain rice like basmati. Medium or short grain rice might end up sticky or mushy. If you choose brown rice, you will need to adjust the cooking time and add additional liquid.
• Coconut milk. Go with full-fat coconut milk for the creamiest rice. Light coconut milk will affect the flavor but can be substituted. Whole milk could be used if you’re avoiding coconut.
• Mango. While you can buy diced mango at the store, you can easily cut a mango yourself. Look for a fully ripe one, though.
• Basil. Fresh basil adds the perfect flavor balance to this rice. Check out How to Chiffonade for an awesome presentation.

How to Make Mango Coconut Rice?

These are the steps to follow to make this homemade coconut rice with mango recipe:

Rinse the Rice

It is essential to thoroughly rinse the rice before you cook it. Doing so helps remove any excess starch from the outside of the grains. Otherwise, the rice will be clumpy or mushy.

Add the dried rice to a fine-mesh strainer and rinse it under running, cold water for a minute or two. For the best results, stir the rice gently with your finger or a spoon to get as much starch as possible off.

When the water starts to run clear, turn it off. Allow the rice to continue to drain for a few minutes before using.

Dice the Mango

So many people shy away from fresh mango because they’re intimidated by the thought of cutting it.

However, it’s surprisingly simple to dice a mango.

There are a couple of different methods to slice it up, simply choose what you’re comfortable with.

(Learn how to cut a mango if you don’t already know!)

Combine and Simmer

Add both the water and the coconut milk to a medium-sized pot. If you use a small saucepan, it might run over the top. Bring it to a full boil over medium heat. Then, add the salt along with the rinsed and dried rice to the coconut milk mixture and give it a good stir.

Bring everything back to a boil, then reduce to the heat to low. Place a tight-fitting lid on top of the pot and simmer for 20-25 minutes. Start checking around 20 minutes for the desired doneness.

Twenty minutes will give you rice with a slightly chewier bite, whereas 25 minutes will give it a softer, more tender texture. 

Finish it Off

After the steamed rice is fully cooked, remove it from the heat.

Stir in the diced mango. Be careful not to overwork it, though, or the cooked rice will get mushy. 

Sprinkle some fresh basil chiffonade on top and add some fresh mango slices before serving! You could even throw on some toasted sesame seeds and coconut flakes for a dish all its own.

Alternate Cooking Method

Similar to Instant Pot White Rice and Instant Pot Mexican Rice, this recipe can also easily be made in a pressure cooker. 

Add the rice, coconut milk, water, and salt to a 6-quart Instant Pot. Stir to combine the ingredients, to avoid settling.

Set the cooker to high pressure for 4 minutes. When the timer goes off, let it sit for 10 minutes to naturally release pressure and finish cooking the rice with residual heat.

Then do a quick release of the remaining pressure and remove the lid with care. 

Stir in the sweet ripe mango and basil, then taste test for additional seasoning. 

Note: For a more detailed breakdown of the initial cooking stage, see Instant Pot White Rice.

Meal Prep and Storage

• How to prep ahead of time: While this mango rice recipe is better enjoyed immediately, you can make it up to 1 to 2 days early.
• How to store: Keep leftover rice in an airtight container in the refrigerator, for up to 3-4 days.
• How to freeze: The mango coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Fully defrost it before reheating.
• How to reheat: Add the rice to a skillet over medium-low heat with a touch of oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.

Is mango coconut rice healthy?

Rice is usually considered a healthy grain, and with the added nutritional benefits of coconut milk and mango, you can feel good about enjoying it. Note, however, the added sugar and calories that come from these ingredients in this side dish.

Why is my coconut rice mushy?

There are a couple of reasons your rice might be mushy: either not rinsing the grains or adding too much liquid. Rinsing beforehand removes excess starch. If you added too much liquid, try cooking the rice longer to remove the extra moisture.

What cuisine is mango coconut rice?

Most often, mango coconut rice is associated with Thai cuisine. However, this delicious dish is enjoyed in many cultures.

Expert Tips and Tricks

• Rinse well. Run water over the rice to remove the excess starch that will make it mushy or clumpy. 
• Ripe is best. Be sure to use a fully ripe mango for the best results.
• Full fat. Don’t get a light version of the coconut milk if you want a creamy and flavorful rice dish.
• Save time. Make this in an Instant Pot for a quick side.
• Add the mango last. Cook the rice before adding the diced mango in.

What to Serve with Coconut Mango Rice

This slightly sweet but super savory rice is perfect with so many Asian dishes.

Try it alongside curries like Thai Yellow Chicken Curry, Thai Green Chicken Curry, Salmon Curry, or Easy Vegan Chickpea Curry.

You can also opt for Air Fryer Boneless Chicken Thighs or even Air Fryer Steak!

More Easy Rice Recipes

Rice is such a versatile side and goes with so many types of cuisine. Try these delicious and healthy recipes soon.

Both Mexican Rice and Instant Pot Mexican Rice are perfect for a south-of-the-border meal.

For an Asian meal, go with Chicken Fried Rice, Shrimp Fried Rice, or Sushi Rice.

Mediterranean Yellow Rice is so flavorful.

And you can’t go wrong with Instant Pot Red Beans and Rice.