mango rice
Thursday, May 3, 2012 at 06:00AM


Inspired by Thai cooking, I love the sweet flavors of coconut and mango combined with the fresh bright flavor of cilantro. I make this dish when I notice great mangoes in the store. It combines well with something a little spicy such as the spice rubbed shrimp I posted earlier this week.



1 can coconut milk

1 1/2 cups basmati rice

1 ripe mango, peeled,  and diced

1 red pepper, core and seeds removed, finely diced

1/3 cup freshly chopped cilantro

1 teaspoon coarse sea salt

Lime wedges


Place coconut milk in a liquid measuring cup and add enough water to equal 2 3/4 cups liquid. Place in a pot with the rice and bring to a boil. Reduce to a simmer and cover, cooking until all the liquid has been absorbed, about 15-18 minutes. Turn off heat and allow rice to sit for a few minutes. Stir in the diced mango, red pepper, cilantro and salt and serve with a wedge of lime.


Article originally appeared on Eclectic Mom (
See website for complete article licensing information.