Recipe: Mango Coconut Rice

Mango Coconut Rice
Mango Coconut Rice: Courtesy:

Use mango and coconut milk to give your traditional rice dish a tropical and sweet twist, with this Chef Paula Deen recipe! Not sure how to peel a mango? No worries – see directions below from Chef Emeril Lagasse.



1 Tbsp. olive oil
1 ½ cups long grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 tsp. salt
1 large ripe mango, peeled and cubed


  1. In a large saucepan, heat the oil over medium-high heat.
  2. Add the rice and stir to coat with the oil.
  3. Add the coconut milk, water, and salt; bring to a boil.
  4. Stir in the mango.
  5. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
  6. Remove the rice from the heat and fluff with a fork.
  7. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Food Mingle Blog Alternatives and Substitutions:

  • Peeling a mango can be a rather involved process, as described here by Chef Emeril Lagasse:

“Mangoes have a large, flat, oblong seed that extends almost the entire length of the fruit, making them tricky to peel. I find that the best way to peel a mango is to hold the fruit firmly against the cutting board and cut along each side of the pit to remove the two large sections. Each section can then be cubed into a crosshatch pattern: Make crosswise cuts through the flesh, just to the skin. Press up on the skin side of the section and the cubes will stand out. You may then cut the cubes away from the peel with a knife.” (Lagasse, pg. 16).

Yield: 4 servings

Adapted from:
1. Paula Deen via at Show: Paula’s Home Cooking. Episode: Spice it Up.
2. Lagasse, Emeril. Emeril’s There’s a Chef in my World! Recipes That Take You Places. New York: HarperCollins. 2006. Print.



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