Coconut Mango Rice
Ingredients
- 1 tablespoon butter ⓘ
- 1 large sweet onion (such as Vidalia or 1 red onion, chopped) ⓘ
- 2 tablespoons fresh ginger, minced ⓘ
- 2 minced garlic cloves (optional) ⓘ
- 1 1/2 cups long-grain rice ⓘ
- 14 ounces light unsweetened coconut milk ⓘ
- 2 cups water ⓘ
- 2 teaspoons salt ⓘ
- 1/2 teaspoon curry powder (optional) ⓘ
- 1 mango ⓘ
- 1 sweet red pepper ⓘ
- 1 green onion ⓘ
- 2 tablespoons lime juice or 2 tablespoons lemon juice, freshly squeezed ⓘ
- 1/2 cup coriander leaves, coarsely chopped (optional) ⓘ
Instructions
- In a large saucepan, melt butter over medium heat.
- Add sweet onion, ginger and garlic, if using.
- Cook until softened, about 5 minutes.
- Add rice and stir until grains are coated with butter.
- Shake can of coconut milk; add to rice along with water, salt and curry, if using.
- Cover and bring mixture to a boil.
- Stir and reduce heat to low; Simmer, covered, for 20 minutes.
- Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
- Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
- After rice has cooked 20 minutes, stir in mango mixture.
- Cover, remove from heat and let stand for 5 minutes to warm mango.
- Serve scattered with coriander, if you wish.
- A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
- Enjoy! ;).
Nutrition & Diet Analysis (per serving)
760
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).