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Winter recipes: Mango and coconut rice

Mango and coconut rice
Mango and coconut rice
Sara Jelley

This tropical treat is sure to make you think its summer, even when its snowing outside. There have been some great sales on mangoes lately, so after a few days of letting your mango ripen, use it this way.

Reminiscent of Thailand, this dish is also served at the Boulder Farmer's Market during the summer months. It is a healthy and sweet snack at any time.

Mango on Coconut Rice

  • 1 large mango
  • 2 cups brown rice or white sushi/thai sticky rice
  • 2.75 cups water for cooking rice
  • 1 can coconut milk (dessert use)
  • agave nectar

Cut the mango into 'cheeks' by cutting a few centimeters away from the center core, lengthwise. Cut all the way around until the flesh is off of the core, including the smaller cheeks a the top and bottom of the mango. For each cheek, cut a few lines both horizontally and vertically, making a checkered pattern.

For a visual and a better explanation of how to cut a mango, click here.

Cook some brown rice in a rice cooker according to package directions or in a pot. Brown rice should be soaked at least 10 minutes before being cooked to avoid stiffness after cooking. White sushi rice works fine here as well.

Mix about 2 long pours of agave nectar into half a can of coconut milk with a whisk or fork.

Serve rice into bowls.

Pour coconut milk mixture onto rice and stir. Add mango on top. Add extra coconut milk on top for flair.

Probably serves 4-6.

Winter Cookbook

Check out the seasonal cookbook featuring 300 uniquely Examiner recipes to warm you up this winter.



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