Oh-so-creamy, sweet and savory!
I love it when creativity strikes and a dish like Mango Coconut Rice is born.
I had a perfectly ripe mango on the counter, a spicy stir-fry chicken on the stove, and a feeling they’d be pretty magical together.
So I took my go-to Coconut Milk Rice recipe and gave it a Thai-inspired twist. The creamy coconut milk plus sweet mango was *exactly* what the fiery chicken needed.
Unlike sticky Thai mango rice, this one’s not too sweet, and is even a little savory. It’s got just the right balance to cool things down and keep everyone coming back for more!
Fabulous versatile side dish! My family absolutely wants it on the rotation! Thanks so much!
– Michelle
Ingredients and Substitutions
Please see the recipe card below for more detailed ingredient amounts and instructions.
- 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, as it will have the best flavor.
- Basil. Fresh basil adds the perfect flavor balance to this rice, but is totally optional. (Check out How to Chiffonade for an awesome presentation.)
Step-by-step Instructions
See the recipe card for more detailed ingredient amounts and printable instructions.
Rinse the rice.
Place the rice in a fine mesh strainer and rinse under cool water for 1–2 minutes, stirring gently with your hand or a spoon. Keep going until the water runs mostly clear, then let it drain well.
Pro tip: Rinsing helps remove excess starch so the rice turns out super fluffy and not sticky or clumpy.
Dice the mango.
Cut around the pit, score the flesh in a crosshatch pattern, and scoop it out with a spoon. You’re looking for small, bite-sized pieces that will mix in easily without breaking up the rice.
Pro tip: A ripe mango makes all the difference here! Look for one that gives just slightly when pressed (kind of like an avocado does!)
Simmer the Rice
In a medium pot, combine the coconut milk, water, and salt, and bring to a boil over medium heat. Stir in the rinsed rice, reduce the heat to low, cover, and let it simmer until tender, 20–25 minutes.
Pro tip: Use full-fat coconut milk for the creamiest texture and richest flavor.
Mix in the mango and serve!
Once the rice is tender and the liquid is absorbed, remove it from the heat and let it sit for a few minutes. Then gently fold in the diced mango until just combined.
Pro Tip: Always add the mango after cooking so it stays fresh and juicy instead of getting mushy.
FAQS
Yes! Just add the rice, coconut milk, water, and salt to a 6-quart Instant Pot, give it a stir, and cook on high pressure for 4 minutes. Let it naturally release for 10 minutes before doing a quick release. Stir in the diced mango just before serving so it stays super fresh and juicy!
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.
A ripe mango should give slightly when you press it and smell sweet at the stem. If it’s still firm, let it sit on the counter for a day or two to soften up.
Totally! You can rinse the rice and dice the mango up to a day in advance. Just store the mango separately in the fridge and mix in just before serving.
Let the rice cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen it up.
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 one of our go-to sides at our house since it goes with SO many types of cuisine. Try these delicious recipes next:
- Both Mexican Rice, Cilantro Lime 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.
- Even Greek meals could use a little Mediterranean Yellow Rice or Greek Lemon Rice.
- Or keep it simple with some Instant Pot Basmati Rice or Instant Pot White Rice.
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Mango Coconut Rice Recipe
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Ingredients
- 1 ½ cups basmati rice or long-grain white rice
- 1 ½ cups water
- 1 cup full-fat canned coconut milk
- 1 ¾ teaspoon salt
- 1 cup finely diced mango
- Basil chiffonade, optional
Instructions
- Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain and dry completely.1 ½ cups basmati rice
- Pour water and coconut milk into a medium-sized pot and bring to a boil. Once boiling add salt and rinsed and drained rice.1 ½ cups water, 1 cup full-fat canned coconut milk, 1 ¾ teaspoon salt
- Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it is done.
- Once cooked, turn off heat and stir in diced mango. Serve immediately as is or with a sprinkle of basil chiffonade. Enjoy!1 cup finely diced mango, Basil
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Video
Notes
- Coconut Milk: Use full-fat canned coconut milk for the best texture and flavor. Be sure to shake the can well before opening to evenly mix the cream and liquid.
- Types of Rice: Basmati or long-grain white rice works best. Short grain or sticky rice will create a different texture and may turn out too soft.
- Instant Pot Instructions: Combine the rice, coconut milk, water, and salt in a 6-quart Instant Pot. Cook on high pressure for 4 minutes, let it naturally release for 10, then stir in the mango.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or you can freeze for up to 2 months. Reheat in the microwave or on the stove with a splash of water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous versatile side dish! My family absolutely want it on the rotation! Thanks so much!
Yay! So happy to hear you enjoyed the recipe, Michelle! It goes with so many things! Thanks so much for taking the time to leave a comment and rating!
Made this for the first barbecue party, amazing, hope there’s enough left over so I can bring home the leftovers!
Yay! So happy to hear you enjoyed the recipe, Jenn! It’s a great side for a BBQ. Thanks so much for taking the time to leave a comment and rating!