Grilled Mango Coconut Rice
Transport your taste buds to an island paradise with this Grilled Mango Coconut Rice recipe, a tropical twist on classic comfort food. Fluffy jasmine rice is simmered in rich coconut milk for a creamy, fragrant base, then topped with sweet and smoky mango wedges, caramelized to perfection on the grill. A drizzle of honey-lime glaze enhances the fruity flavors, while toasted coconut flakes add a delightful crunch. Finished with an optional sprinkle of fresh mint for a burst of freshness, this dish is both vibrant and versatile—perfect as a side dish or a light dessert. Quick to prepare and utterly satisfying, this recipe is your gateway to a sunny escape in every bite.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 0.5 teaspoon Salt
- 2 whole Ripe mangoes
- 2 tablespoons Honey
- 1 tablespoon Lime juice
- 1 tablespoon Vegetable oil
- 2 tablespoons Toasted coconut flakes
- 1 tablespoon Chopped fresh mint (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the mangoes. Slice each mango into thick wedges, cutting away from the pit and leaving the skin intact for easier handling.
In a small bowl, whisk together the honey, lime juice, and vegetable oil to make a glaze.
Preheat a grill or grill pan over medium-high heat. Brush the mango wedges with the honey-lime glaze, and place them on the grill cut-side down.
Grill the mango for 2-3 minutes per side, or until grill marks appear and the fruit is slightly caramelized. Remove from the grill and let cool slightly.
Once the rice is done, fluff it with a fork and transfer it to a serving platter or individual plates.
Carefully remove the skin from the grilled mango wedges and arrange them on top of the coconut rice.
Garnish the dish with toasted coconut flakes and, if desired, freshly chopped mint for a pop of color and flavor.
Serve warm and enjoy a taste of the tropics!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 148.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
