Published : 11. December 2020. – Changed: 11. December 2020 Laura – This publication may contain references to partner organisations.

If you don’t know this delicious island dish, I have the honor to introduce it to you. Expect fragrant white rice cooked in rich coconut milk, served with freshly sliced mangoes. Sounds divine, doesn’t it? Let’s dive!

Coconut rice with fresh mangoes has been part of my life for 20 years – I don’t know how I can do without it!

The little-known fact about me is that I taught cosmetology – it sounds so random, but it turns out that this is exactly why I am where I am now.

One of my students brought this dish to one of our many beauty schools. My students were great chefs – enchiladas, chain leaves, banana pudding and some of the best macaroni and cheese I’ve ever eaten.

I could keep talking about food… I guess I didn’t enjoy it as much as I should have. Isn’t that what happens in life?  You don’t know what you had until it was gone.

I’ve met so many great men and women that I still stay in touch with them, even if mainly through Facebook. I like to see his life evolve. We all started and ended in different places, but we are always connected to the time we spent together.

I hope you enjoy this bowl of coconut-mango magic as much as I do!

Why you should make this recipe

  • It’s fresh: With tropical fragrances, life is more fun! Mangos and coconuts are a perfect match – you won’t regret it.
  • Nice: How can you resist the appearance of a fresh mango? Put them on a pile.
  • It’s satisfactory: Coconut milk and rice make this dish quite rich, but the mangoes are there to cheer you up. A perfect dessert!

Recipes Note

Explanation of ingredients

  • Fig: I like sticky rice. You can also use granulated white rice or basmati rice for this recipe.
  • Coconut milk: Be sure to use full coconut milk! Here, take it.
  • Mango: Use ripe mangos for a sweet ending.
  • Fresh mint: Fresh mint gives this dish a sweet spicy note.

Step-by-step instructions

  1. Place all ingredients (except the coconut cup ¼) in the rice oven.
  2. Lightly cook white rice.
  3. Leave to cool a little, mix into a glass of ¼ coconut cream held in place.

Frequently asked questions and useful tips

What should I serve with the coconut rice?

Sprinkle the dish with coconut cream or condensed milk to sweeten it. If you’re looking for something a little spicier, try fresh fish or Cheviche light shrimp. Or Saturday chicken with pineapple salsa is a great option. Try throwing it under the fish taco meal preparation tray for extra flavor! Fried sesame seeds are a good choice, no matter what you serve with rice.

➽ Did you make this recipe? If you like it, please leave a message at 5 ★ ! I love hearing you! Follow me @ Foodologygeek on your favorite social channel! Facebook, Instagram & Interest.

Coconut Mango Rice

Laura Reigel

Lightly spiced coconut rice with fresh mangoes. Comfort and freshness at the same time.

Cooking time 10 minutes

Cooking time 25 minutes

Total duration 35 minutes

Dessert dishes, side dishes.

Asian cuisine, Thai

Part Six

Calories 341 kcal


Coconut rice in the rice cooker

  • Place all ingredients (except the coconut cup ¼) in the rice oven.
  • Lightly cook white rice.
  • Leave to cool a little, mix into a glass of ¼ coconut cream held in place.

Coconut rice in a saucepan

  • Add all ingredients (except ¼ cup add’l coconut cream) to a medium sauce.
  • Boil it.
  • Reduce the heat to medium, cover and cook until the moisture is absorbed and the rice is tender.
  • Leave to cool a little, mix into a glass of ¼ coconut cream held in place.


  • Clean up and throw two mangoes on the dice.
  • Add 2 teaspoons of finely chopped fresh mint.
  • Squeeze the lime juice, pour the rice on top and serve.


Calories: 341 kcalU Carbohydrates: 63gProtein: 4.8gFat: 9.5gFibre: 1.8gSugar: 15.3g

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