Recipes
Coconut Rice with Mangoes
Serves 4-6
| Prep Time: 10 mins
| Cook Time: 35 mins
| Total Time: 45 mins
You may need: Thai Kaffir Lime
Discover The Recipe
In contrast to the bold flavors of our coconut curry recipe this month, we’re presenting an easy-to-make-at-home spin on the classic Thai desert: sticky rice with mangoes. To make the authentic version, you need to find Thai sticky rice (aka “sweet rice”), which usually can only be found in Asian grocery stores. However, we can recreate the delicately sweet coconutty taste by changing the recipe and using jasmine rice, available everywhere.This recipe is as easy to make as boiling rice (well, it is boiling rice!). A key to this recipe is finding and serving ripe mangoes. If you’ve never purchased mangoes, ask your grocer to help you select a ripe one or you can find a link on choosing ripe mangoes on this page below. You might also serve with ripe strawberries. Garnish each serving with a sprig of mint.
Ingredients
1.5 cups jasmine rice
1 can (14.5 oz) coconut milk
1 cup water
1/4 cup sugar
1 large, ripe mango, sliced into wedges or cubes
1/2 tsp salt (optional)
1 tsp Piquant Post Kaffir Lime powder
sprigs of mint for garnish (optional)
Notes
Garnish this dish with sprigs (or chopped) fresh mint.
Here is a link on how to select ripe mangoes in the market. Peel the mango with a vegetable peeler or if it's too soft, use a paring knife to gently slice the peel from the fruit.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 mins.
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
After 20 mins, pull the rice off the stove and let stand covered for ~10 mins. Sprinkle with Kaffir lime powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Alternatives & Substitutions
If you are cutting back on refined sugar, try using a couple tablespoons of agave nectar in its place.
You can also substitute in a can of light coconut milk to cut back on calories.
For a berry twist (or, if mangoes aren’t available or ripe), slice up and serve fresh strawberries with this dish.
Looking for main dishes that use Kaffir Lime?Try these easy and delicious Thai Shrimp Skewers With Coconut Lime Dipping Sauce, our Vegan Tom Kha Gai Soup recipe, this delicious Kaffir Lime Poached Cod, or these delicious Kaffir Lime Butternut Bisque, and Tom Yum soups.
If you like Thai food and Thai flavors, you’re going to love these school-night friendly Thai Meatballs. You'll also love our Thai Green Curry with chicken. Or make this simple Thai Steak Salad.
Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Coconut Rice with Mangoes
Serves
4-6
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Piquant Post spice you'll need: Thai Kaffir Lime
Ingredients
1.5 cups jasmine rice
1 can (14.5 oz) coconut milk
1 cup water
1/4 cup sugar
1 large, ripe mango, sliced into wedges or cubes
1/2 tsp salt (optional)
1 tsp Piquant Post Kaffir Lime powder
sprigs of mint for garnish (optional)
Instructions
Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 mins.
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
After 20 mins, pull the rice off the stove and let stand covered for ~10 mins. Sprinkle with Kaffir lime powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Notes
Garnish this dish with sprigs (or chopped) fresh mint.
Here is a link on how to select ripe mangoes in the market. Peel the mango with a vegetable peeler or if it's too soft, use a paring knife to gently slice the peel from the fruit.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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