• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodology Geek

  • About
  • Recipe Index
  • ☙ Iconic Recipes ❧
    • 🏝 California Food
    • 🍍 Hawaiian Food
    • 🌮 Mexican Recipes
    • 🏡 Family Recipes
  • Shop
  • 💌 Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 🏠 BLOG
  • 🍍 ABOUT FG
  • 🗃 RECIPE INDEX
  • 📙 THE COOKBOOK
  • 🛒 SHOP
  • 📫 SUBSCRIBE
  • ➜ STORY EXPLORER
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Rice

    Coconut Rice with Fresh Mangoes

    Published: Dec 11, 2020 · Modified: Sep 2, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    mango coconut rice in a bowl. coconut sticky rice topped with fresh mangoes.
    sticky coconut rice pinterest image
    mango sticky rice pinterest image

    If you haven't been acquainted with coconut sticky rice, I'm honored to be the one to show you how to make Thai mango with coconut sticky rice.

    This dish is made of rice cooked with coconut milk and then served with freshly chopped mangoes. Sounds divine, doesn't it? Let's dive in!

    mango coconut rice in a bowl. coconut sticky rice topped with fresh mangoes.

    I'm sort of famous for my Fried Rice Recipes, especially my Spam Fried Rice. It's no surprise that Coconut Rice is frequently on our menu at home. I also have the Jamaican version of Coconut Rice and Peas right here on the blog.

    A little-known fact about me is that I used to teach cosmetology school—it's something that seems so random. I learned how to make Thai Coconut Sticky Rice from one of my students.

    I met so many great women and men that I still keep in touch with today, even if it's mostly on Facebook. I love seeing how their lives are moving forward. We all started in different places and have ended up in different places but we are still connected by the time we spent together.

    I hope you'll enjoy this bowl of coconut rice topped with fresh mango and mint as much as I do!

    Why you should make coconut rice

    • Fresh: Fresh mango and a pinch of chopped mint compliment the coconut rice perfectly. You can add sugar to the rice if you want it to be sweeter, but I think the mango adds just enough sweetness to this dish.
    • Beautiful: How can you resist the radiant glow of a fresh mango? Pile them up!
    • Satisfying: Coconut milk and rice make this dish quite rich, but the mango is there to lighten the mood. It makes for the perfect dessert!
    mango coconut rice in a bowl

    Recipe Notes

    This dish is most often called Thai Coconut Rice. It's commonly served with fresh mangoes and chopped mint. You can serve it as a side dish with a spicy meal or as a dessert.

    Ingredient for coconut rice

    Coconut rice isn't that different from making any other kind of rice. You will simply be replacing a portion of the water with coconut milk or coconut cream. You can also add a little bit of sugar.

    • Rice: If you want true sticky rice, use glutinous rice. You can also use short-grain white rice, jasmine, or basmati rice for this recipe.
    • Coconut milk: Be sure to use full-fat coconut milk or even coconut cream! Pick some up here.
    • Mango: Use ripe mangoes for the sweetest outcome.
    • Fresh Mint: Fresh mint adds a sweet herbaceous note to this dish.

    How to pick a mango

    There are a few tricks to picking a ripe mango.

    One thing to know is that the color of the mango skin isn't always the best indicator of a mango's ripeness.

    Expert tips for picking a ripe mango

    • The mango should have a slight give when you press on it but shouldn't be too soft. You don't want it to feel mushy but you also don't want it to feel hard as a rock.
    • If you smell the mango you should be able to smell a hint of mango especially if you smell the area around the stem.

    How to cut a mango

    Mangoes have a giant seed that runs right down the middle of the fruit. Start by slicing alongside the seed. You'll end up with

    slice the seed out of the mango

    Use the tip of your knife to cut slits in the mango, be careful not to cut through the mango skin.

    use a knife to slice strips into the mango

    Turn the mango ninety degrees and then repeat slicing in the opposite direction.

    turn the mango and cut strips in the opposite direction

    Press the skin side of the mango and push out the fruit. Use a spoon to scrap off the already diced mango into a bowl.

    use a spoon to remove the fruit from the skin

    Steps by step instructions

    How to make coconut rice with coconut cream. I usually make coconut rice in a rice cooker. You can also make coconut sticky rice on the stovetop.

    1. Add the rice, coconut milk, and water to a rice cooker. Save about a quarter cup of the coconut milk
    2. Turn on and cook on the white rice setting. 
    3. Let cool slightly, mix in the ¼ cup of reserved coconut creme. 

    FAQs and helpful tips

    What can I serve with coconut rice?

    To sweeten the dish up, drizzle coconut cream or condensed milk over top.

    If you're looking for something more savory, try fresh fish or Easy Shrimp Ceviche. Or, Chicken Satay with Pineapple Salsa is a great way to go.

    Try throwing it under a Fish Taco Meal Prep Bowl for extra flavor! Toasted sesame seeds are a good option no matter what you're serving with your rice.

    Other rice recipes you'll love

    • Pork Fried Rice
    • How to Make an Easy Curry Risotto
    • Chinese Take Out Fried Rice
    • Cilantro Lime Cauliflower Rice
    • Jamaican Coconut Rice and Peas
    • Authentic Hawaiian Spam Fried Rice
    • Spicy Dirty Rice
    • Easy Take-Out Style Chinese Fried Rice

    Tropical Salsa Recipes

    • Mango Salsa
    • Pineapple Salsa

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    coconut sticky rice topped with fresh mangoes and chopped mint in a white bowl
    Favorite Saved!

    Coconut Rice with Mangoes

    Laura Reigel
    Sticky Rice With Mangoes is made of fragrant sticky rice cooked in coconut milk, served with freshly chopped mangoes and minced mint. This recipe is easy and delicious.
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert, Side Dish
    Cuisine Asian, Thai
    Servings 6
    Calories 341 kcal

    Equipment

    • rice cooker

    Ingredients
      

    • 1 ½ cups glutinous rice OR jasmine, basmati, or short grain calrose rice
    • 1 cup water
    • 1 ¼ cup coconut milk divided

    Mangoes

    • 2 mangoes peeled and diced
    • 2 tablespoon fresh mint chopped fine
    • ½ lime juiced
    Prevent your screen from going dark

    Instructions
     

    Coconut Rice in the Rice Cooker

    • Add all ingredients (except the ¼ cup of coconut) to a rice cooker.
    • Turn on and cook on the white rice setting. 
    • Let cool slightly, mix in the ¼ cup of reserved coconut creme. 

    Coconut Rice in a Sauce Pan

    • Add all ingredients (except the ¼ cup of add'l coconut creme) to a medium sauce pan.
    • Bring to a boil.
    • Reduce heat to medium, cover, and let simmer until liquid is absorbed and rice is tender. 
    • Let cool slightly, mix in the ¼ cup of reserved coconut creme. 

    Mangoes

    • Peel and dice 2 mangoes.
    • Add 2 teaspoon of finely diced fresh mint.
    • Add a squeeze of lime juice, toss and serve over the rice. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 341kcalCarbohydrates: 63gProtein: 4.8gFat: 9.5gFiber: 1.8gSugar: 15.3g
    Keyword mangoes, rice
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Rice

    • Risotto Recipe
    • Spam Fried Rice
    • Easy Cauliflower Rice {Keto Rice}
    • Restaurant Style Mexican Rice
    94 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Review this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    laura reigel from foodology geek profile shot

    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

    You'll recipes inspired by restaurants that I visit when I travel. I recreate them in my kitchen so that you can make them in yours.

    The best things in life can be found around the table with family and friends. Make them delicious!

    Find out more about me →

    🦃 It's Almost Turkey Day

    Check out our collection of Thanksgiving Recipes.

    • Classic Pumpkin Pie
    • Smoked Turkey Legs
    • How To Make The BEST Smoked Turkey Breast
    • Homemade Poultry Seasoning Recipe

    All Things Pumpkin

    • Pumpkin Cookies With Cream Cheese Frosting
    • Vegan Pumpkin Pie Tart
    • Pumpkin Chocolate Chip Cookies
    • Classic Pumpkin Pie
    • DIY Pumpkin Pie Spice Recipe
    • Pumpkin Cheesecake Bars with Caramel Sauce

    🥂 Trending...

    • Pot Roast Recipe
    • Potluck Recipes
    • Hawaiian Coleslaw - Sweet & Savory
    • How to Make Homemade Roasted Nuts
    • Smoked Kalua Pork - Authentic Hawaiian Flavor
    • How To Make Crostini

    Footer

    ^ back to top

    • Pinterest
    • YouTube
    • Facebook
    • LinkedIn
    • Instagram
    • TikTok

    Subscribe to our newsletter

    Our Cookbook

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Policy

    Contact us at: hello@foodologygeek.com

    Copyright © 2022 Foodology Geek

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    94 shares
    94 shares