Mango and Coconut Rice



Recipe Information

Total Time: 

35 minutes; 15 minutes active



After a spicy meal, have a light, fruity bite of coconut rice and mango. This isn’t how Thai sticky rice is traditionally made, but it is still delicious! Sushi rice takes on a hint of coconut flavor to complement the sweet mango, and you’ll use the rest of the coconut milk to make a creamy sauce. The optional peanuts add crunch.


  • 1 15-ounce can of coconut milk, divided
  • 1 pinch salt
  • 1 cup sushi rice, rinsed
  • 1 tablespoon coconut sugar or brown sugar
  • 1 large, ripe mango
  • Chopped roasted peanuts or cashews (optional)


  1. Rinse the rice. Open the coconut milk, scoop the thickest part out and reserve.
  2. Measure ½ cup of the remaining thinner milk and put it in a small pot. Add 1 cup of water, a pinch of salt and the sushi rice and bring to a boil. Cover, reduce heat to lowest setting, and simmer until water is absorbed. Let stand to steam off heat for 5 minutes. Let cool.
  3. In a small saucepan, combine remaining thick and thin coconut milk and sugar and bring to a boil to reduce to ¾ cup. Cool completely.
  4. Peel mango and slice the flesh from the pit. Dice the flesh in ½-inch cubes. Lightly oil 6 ramekins. Divide the mango between the ramekins, then press about ⅔ cup of rice in each. Unmold onto individual plates and pour about 2 tablespoons of coconut sauce over the tops.
  5. Garnish with peanuts or cashews.

Serving Suggestion

Serve with a spicy tropical or Thai-inspired meal.

Nutritional Information

200 calories, 13 g. fat, 0 mg. cholesterol, 140 mg. sodium, 19 g. carbohydrate, 1 g. fiber, 1 g. protein