Mango and Coconut Rice

Mango and Coconut Rice

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 320 cal
  • 13g fat (3g sat)
  • 0mg chol
  • 90mg sodium
  • 46g carb
  • 3g fiber
  • 4g protein


  • 1 cup short-grain white rice
  • 1 3/4 cups water, divided
  • 1 (14-ounce) can coconut milk, divided
  • 4 tablespoons brown sugar, divided
  • 1/4 teaspoon salt
  • 2 ripe mangoes – peeled, pitted and sliced
  • 1/4 cup unsweetened toasted coconut flakes (optional) (see note)


Place rice in a saucepan and soak in 1 cup water for 30 minutes.

Add remaining 3/4 cup water to rice (do not drain soaking water), 1/2 cup coconut milk, 1 tablespoon sugar and salt. Bring to a gentle boil, while stirring. Cover with a lid, reduce heat to a simmer and cook until liquid is absorbed, about 20 minutes. Turn off the heat. Allow rice to sit, covered, for 10 minutes.

Meanwhile, combine remaining coconut milk and sugar in a small saucepan over medium-low heat. Gently simmer, stirring, until sugar is dissolved and sauce is warmed through, about 5 minutes.

Divide rice between bowls. Top with mango slices and drizzle with sauce; sprinkle with coconut flakes.

Special notes:

To toast coconut, place flakes in a sauté pan over medium heat. Stir frequently until flakes are mostly golden, 3 to 5 minutes.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member