Coconut Mango Rice with Fresh Mint
Fragrant jasmine-infused rice studded with sweet mango and toasted coconut, brightened by fresh mint. This one-pot dish balances creamy coconut milk with tropical fruit and aromatic herbs. Serve as a side to curry or grilled fish, or enjoy as a light vegetarian main. The quick toasting of coconut adds nutty depth that sets this version apart from standard rice pilafs.
Ingredients
- 1 ½ teaspoon vegetable oil
- ¾ cup shredded sweetened coconut
- 1 whole onion, finely chopped
- 2 cup long-grain ricejasmine rice1:1aromatics
fragrance
- 4 cup chicken broth, or coconut milk mixed with water
- ¼ teaspoon salt
- 1 whole mango, peeled and chopped
- ¼ cup Thai basil or mint, choppedcilantro1:1flavor
herbaceous instead of cooling
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add shredded coconut and stir constantly until golden, about 1 minute.
- 3
Add chopped onion and cook for 1 minute, stirring.
- 4
Stir in rice, coating well with oil.
- 5
Pour in broth (or coconut milk mixed with water) and salt; bring to a boil.
- 6
Cover, reduce heat to low, and simmer until rice is tender, about 20 to 25 minutes.
- 7
Drain any excess liquid if needed.
- 8
Fold in chopped mango and fresh mint just before serving.
Tips
Toast coconut just until golden; it darkens quickly and can burn. Watch closely during the first minute.
For best flavor, use fresh mango at peak ripeness. Underripe fruit lacks sweetness; overripe becomes mushy when stirred into warm rice.
Stir mint in at the end to preserve its fresh aroma and color; heat diminishes both.
Good to Know
Keep covered in refrigerator for up to 3 days. Reheat gently in microwave or on stovetop with a splash of water to restore moisture.
Prepare through the simmer step up to 1 day ahead. Add fresh mango and mint just before serving to preserve texture and flavor.
Pair with curries, grilled fish, or roasted chicken. Serve warm or at room temperature. Garnish with extra mint and toasted coconut flakes if desired.
Common Mistakes
Do not skip the coconut toasting step to avoid flat, one-dimensional flavor.
Do not overstir during simmering to avoid breaking rice grains and creating gumminess.
Do not add mint before serving to avoid discoloration and loss of fresh aroma.
Substitutions
FAQ
Can I make this ahead of time?
Yes. Cook the rice through the drain step up to 1 day ahead. Store covered in the refrigerator. Add fresh mango and mint just before serving to preserve their color, texture, and flavor.
What if I don't have Thai basil?
Mint works equally well and is more commonly available. Cilantro is a good alternative for a savory herbal note. Avoid dried herbs, which lack the bright freshness the dish requires.
Can I freeze leftover coconut mango rice?
Yes, up to 2 months in an airtight container. Reheat from frozen on stovetop with a splash of broth or water, stirring occasionally, until heated through. Add fresh mint after reheating.