Mango and Coconut Rice | PCC Natural Markets

Mango and Coconut Rice

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Sweet and fresh, this rice and mango dish makes a great dessert or breakfast.



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.


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

Each serving: 320 cal, 13g fat (3g sat),0mg chol, 90mg sodium, 46g carb, 3g fiber, 4g protein

Recipe by Jackie Freeman, PCC Chef

More about: coconut milk, mangoes


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