Coconut Mango Rice Recipe

How to Make Coconut Mango Rice


  1. In a medium frypan, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add mango and cook for 1-2 minutes only, so the mango gently browns but doesn’t fall apart. Remove from heat and set aside.
  2. In a large saucepan, heat the butter, cinnamon, orange juice, coconut milk and water over medium-high heat until it reaches a boil. Stir in the rice and return to the boil, then reduce the heat to a simmer, stirring occasionally until liquid is mostly absorbed but rice is creamy – about 15 minutes. Remove from heat and season to taste with salt.
  3. Gently fold the mango and onion mixture into the rice, being careful so it doesn’t break apart the mangoes. Sprinkle with spring onion slices and serve.

Tip: If the rice is too dry, add a little warmed coconut milk before folding through the mango and onions.

Optional: Try adding ¼ cup sultanas.