I love all things tropical. I love the weather, I love the music, I love the FOOD. I often day dream of a prince charming who owns a jet and insists on flying me to Jamaica every weekend just to sit on the beach, drink rum cocktails, and eat delicious food. Of course, I’m not just going to sit around and wait for that to happen, so I’ll just make the delicious food at home until it does. Ha. Right.
Anyway, I digress.
I’m not huge on desserts but every now and then I crave something sweet. This dessert fits the bill because it’s not super sweet, it’s just subtly creamy and sweet with chunks of sweet mango. Plus, it’s just really pretty.
Normally this dessert would be made with short grain sticky rice, but since I already had jasmine rice (and can’t get enough of that floral aroma), I just used that instead. So, if you’re expecting a sticky mango coconut rice like you’ve had in a Thai restaurant (or in Thailand, for that matter), this is not it. This is just my convenient interpretation of that. Still delicious, if I do say so myself.
Oh, and I’m betting that you might be able to do better on the price than I did here. I’ve bought coconut milk for half that cost before, and sometimes during the summer mangoes go on sale for $0.99 each. Good luck!
Mango Coconut Jasmine Rice
Mango Coconut Jasmine Rice
Servings 6Ingredients
- 1 1/2 cups uncooked jasmine rice ($0.66)
- 1 15oz. can coconut milk ($2.38)
- 1 cup water ($0.00)
- 1/2 tsp salt ($0.02)
- 1/4 cup honey ($0.44)
- 1 mango ($1.29)
Instructions
- Place the jasmine rice in a medium pot. Rinse 3-4 times with cool water, draining off as much water as possible after the last rinse. Add the can of coconut milk, salt, and one cup of water. Place a lid on top and bring up to a full boil over medium/high heat. As soon as it reaches a boil immediately turn the heat down to low and let simmer for 20 minutes (do not remove the lid during this time).
- While the pot is simmering, cube the mango. For a step by step image tutorial on how to cut a mango, click here.
- After the rice has simmered for 20 minutes, turn off the heat and let it sit, undisturbed, for an additional 10 minutes. Once it has rested, remove the lid and fluff with a fork. Slowly drizzle the honey over top while fluffing to mix it in. Add the cubed mango and stir again. Serve warm.
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Nutrition
Step By Step Photos
Begin by placing the dry jasmine rice in a pot. Rinse a few times with cool water or until the water runs mostly clear. You can use the lid to help hold the rice back as you pour out the rinse water. Remove as much water as possible after the last rinse.
To the rinsed rice, add one can of coconut milk, 1/2 tsp salt, and one cup of water. I usually use light coconut milk for my savory coconut rice, but I think the next time that I make the mango coconut rice I’ll use full fat coconut milk to make it more dessert-like. Place a lid on top and bring the pot up to a rolling boil. AS SOON as it reaches a boil, turn the heat down to the lowest setting and let it simmer for 20 minutes. For more detailed pictures of this process, see the Savory Coconut Rice post.
While the rice is cooking, cube the mango. Mangoes are a mystery to many, many people. So, if you’ve never cut into one before, be sure to check out this picture tutorial so that you get the most flesh off of the little guy.
After the rice has simmered for 20 minutes, turn the heat off and let it sit, undisturbed for an additional ten to let it finish steaming. Once it’s absorbed all of the moisture, fluff it with a fork, drizzle on the honey and fluff again to mix it in.
At this point you have a creamy, slightly sweet rice that is already delicious. It makes me wonder what other types of fruit would be good in there… pineapple? Stirring in a bit of flaked coconut would probably also be awesome.
Add your cubed mango pieces…
And then it’s ready to go. I like this dessert better warm than cold.
Totally tropical! Take a little tropical vacay in your back yard this summer ;)
This is delicious, but I added a couple of ingredients to it….lime juice and fresh ginger! My family loves it.
This looks so good! I have lots of ripe mangoes and several cans of coconut milk that are nearing their use by date . Can this be made and frozen?
I’ve never tried to freeze something like this, unfortunately, so I’m not sure how it would hold up.
So easy and yummy!
Just want you to know this is one of our FAVORITE recipes. My daughter requests this all the time with coconut shrimp. So flavorful and easy to make.. Thank you for the great recipe!
Followed your instructions to the letter and ruined my pot. The rice and coconut burned on to it and the entire dish smells like soot. Where did I go wrong??
It sounds like the heat was too high during the simmer or that the pot was very thin on the bottom and was not distributing the heat evenly.
I’ve never cooked jasmine rice for 20minutes.
I cook for 10 minutes lowering the heat to med or medium low after placing the lid on. After 10minutes check the rice to make sure all liquid has absorbed. Fluffing and then leaving the lid on for 10 additional minutes with heat off.
I also notice rice burns quicker when adding milk or tomato so maybe turn it down lower but make sure it’s still simmering
On the other hand this recipe calls for a lot more liquid than I make my rice with….
This rice is SO good! I made some baked tofu and added that too. I’ll definitely be making this again!
You have salt in your ingredients list but I don’t see how you used it in the recipe. Can you explain this?
Thanks for catching that! The salt is added along with the coconut milk and water. I’ve updated the post to reflect that. Thanks again!
Would you recommend trying this with a rice cooker?
I haven’t tried it, but I think it should work okay.
Made it in a standard rice maker last night and it worked wonderfully!
LOVE IT!
I leave out the honey, and add shrimp to turn it into a lunch.
I had something similar to this at a music festival a few years ago and fell in love with it, so I was very excited to find this recipe!! I added blueberries to it and it was FANTASTIC! Thanks Beth!
Instead of using mango, could I replace with pineapple and make pineapple coconut jasmine rice? Would the recipe translate well?
I think it sounds good!
I’ve been making coconut sticky rice w/Mango for a number of years as my go-to Potluck offering. If you alter your preparation a bit you can achieve a consistency closer to what you’d get at a Thai restaurant.
After you’ve prepared the rice, set the can of coconut milk to boil with 2/3 cup of sugar… boil for 3 minutes, stirring constantly, and then pour it over the rice. Mix well, then cut a piece of wax paper to fit your container and set it directly over the surface of the rice mixture; and let set for 30 min.
Serve it up with your mango pieces (or in my case it’s setting in a 9×12 casserole dish and then i cover it with chopped up mango just before serving)
I’m preparing to make it this weekend for a Holiday Party, and am considering substituting raw honey for the sugar, but not 100% sold on the idea yet (which is how I found this site).
From what I’ve heard and verified from examining labels, light coconut milk is usually just diluted with water but usually sells around the same price as full fat. So you might save a little more by buying regular and diluting it!