Spicy Mango Coconut Rice with Fresh Herbs
Fragrant jasmine rice cooked in coconut milk with fresh mango, red chili heat, lime juice, cilantro, and mint. Sweet, spicy, and aromatic in under 30 minutes. Garnished with peanuts and lime for textural contrast and brightness.
Ingredients
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 ripe mango, diced
- 1 small red chili, finely chopped
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- salt(optional)
- chopped peanuts(optional)
- lime wedges(optional)
Instructions
- 1
Rinse rice under cold water until water runs clear.
- 2
Combine rinsed rice, coconut milk, and water in a pot. Bring to a boil.
- 3
Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed.
- 4
While rice cooks, mix diced mango with chopped red chili and lime juice in a bowl.
- 5
Fluff cooked rice with a fork and gently fold in mango mixture.
- 6
Fold in cilantro and mint. Season with salt.
- 7
Serve warm, garnished with peanuts and lime wedges.
Tips
Rinse rice thoroughly to remove starch and achieve fluffier texture.
Prepare mango and chili mixture while rice simmers to streamline assembly.
Good to Know
Keep covered in refrigerator up to 3 days. Reheat gently with splash of water.
Prepare mango-chili mixture up to 4 hours ahead. Cook rice just before serving to maintain texture.
Warm, as a side dish with grilled proteins or curries.
Common Mistakes
Skip rinsing rice to avoid gummy, clumpy texture.
Overfold rice mixture to avoid breaking grains.
Cook uncovered to avoid undercooked or unevenly cooked rice.