Coconut Rice with Fresh Mangoes

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!

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!

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 (affiliate link).
• 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

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

Turn the mango ninety degrees and then repeat slicing 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.

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

Other rice recipes you’ll love

• 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

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Coconut Rice with Mangoes

by: 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.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes 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 tbsp fresh mint, chopped fine
• ½ lime, juiced

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 tsp of finely diced fresh mint.
• Add a squeeze of lime juice, toss and serve over the rice. 

Keyword mangoes, rice