Coconut rice with mango goes with almost everything, from fresh fish to BBQ. Eating it feels like you’re on a tropical vacation. Amp up your rice with vitamins, minerals, and fiber from the addition of shredded coconut and fresh, colorful mango.

Coconut rice is eaten all over the world. Especially around the equator where coconuts and mangoes are easily grown.

Coconut meat contains a high amount of manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. It is also high in copper and selenium.

EQUIPMENT: 3 quart saucepan, wooden cutting board, chef’s knife

Mango Coconut Rice

Recipe by Anna Stockel Cuisine: TropicalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Coconut rice with mango goes with almost everything from fresh fish to BBQ.

Ingredients

• 1 cup long grain, or Jasmine rice if you have room in your tiny pantry

• 1/2 cup shredded, dried coconut

• 2 cups coconut or plain water

• 1/2 fresh lime, juiced

• Dash of sea salt

• 1/2 refrigerated mango, peeled, pitted, and cut into 1/2 inch cubes

• 1/4 cup chopped fresh cilantro

Directions

• Bring first five ingredients to boil in a saucepan. Reduce heat to very low, cover and cook 12 minutes.
• Meanwhile, cut the mango. Cut off the the very bottom of the mango so that it will sit upright on a cutting board. Use a vegetable peeler to remove the skin. Starting at the top, slice down the mango lengthwise along the seed on both sides. You should now have two really nice pieces of mango. There may be mango left on the seed. I just gnaw on it, haha. Cut the two mango pieces into bite-sized cubes.
• Remove from heat and gently stir in mango.
• Serve garnished with Cilantro.

Notes