Try this delicious Coconut Mango Rice side dish, made with long-grain rice, coconut milk, fresh mango, golden raisins, orange juice, and a cinnamon stick. It’s a savory coconut rice with hints of sweetness. Great with pork, chicken, or seafood.
I won’t say it’s the perfect side dish for every occasion, but if you’re serving jerk chicken, jerk pork, or seafood for dinner and want a tropical side, try this coconut rice recipe.
This coconut mango rice is both savory and sweet, with a blend of spices and tropical flavors that complement the rice. The highlight is the delicious combination of golden raisins and fresh mangoes in the creamy coconut rice.
Why You’ll Love This Coconut Mango Rice
One of the reasons this Caribbean-style rice is so well-liked in our home is that it has the consistency of a creamy risotto.
The mix of cinnamon, orange juice, and unsweetened coconut milk imparts a tropical aroma and flavor to the rice without overpowering. This savory coconut rice contains no added sugar.
The coconut rice’s sweetness comes from sautéed mango and raisins, although they are also cooked with red onion, toning down their sugary taste.
Ingredients for Mango Coconut Rice
- Olive oil – 1 ½ tsp
- Firm, ripe mango peeled and diced into ½″ pieces – 1
- Golden raisins – ⅓ cup
- Red onion chopped – ⅓ cup
- Butter – 2 tbsp
- Cinnamon stick – 1
- Orange juice – ¼ cup
- Unsweetened coconut milk – ½ cup
- Water + more as needed – 1¾ cup
- Rice – 1 cup
- Kosher salt – ¼ tsp
- Green onion, finely sliced – 1
How to Make Coconut Mango Rice
- Cook red onion in olive oil until softened, add raisins and mangoes, Cook for around 2 minutes while stirring occasionally, then set aside.
- In a big saucepan, mix butter, coconut milk, orange juice, water, and a cinnamon stick. Heat until it boils.
- Add the rice, then lower the heat to a simmer. Cook and toss the rice until it is cooked but not mushy and the liquids have been absorbed.
- When ready to serve, gently incorporate the mango mixture into the coconut rice and garnish with thinly sliced green onions.
Stir the rice often in the coconut milk mixture until it absorbs the liquid and becomes soft. If the liquid evaporates before the rice is tender, you can add another ¼ cup of liquid (water) at a time till it’s done.
Yes, you can. Store it in a durable freezer container for a maximum of two months. Remember to thaw it before reheating.
Yes, you can prepare it earlier and reheat it in the microwave later.
No, they’re different ingredients. They’d make this Caribbean rice sweet, not savory. Cream of coconut is thicker.
Coconut Mango Rice
- 1½ tsp Olive oil
- 1 Firm, ripe mango peeled and diced into ½″ pieces
- ⅓ cup Golden raisins
- ⅓ cup Red onion chopped
- 2 tbsp Butter
- 1 Cinnamon stick
- ¼ cup Orange juice
- ½ cup Unsweetened coconut milk
- 1 ¾ cup Water + more as needed
- 1 cup Rice
- ¼ tsp Kosher salt
- 1 Green onion, finely sliced
- In a small saucepan, warm olive oil over medium-high heat. Sauté onions until tender and slightly translucent. Add golden raisins and mango; stir occasionally for 1-2 minutes until raisins plump. Avoid excessive stirring to maintain mango integrity. Remove from heat and set aside.
- In a big pot, heat butter, cinnamon, orange juice, coconut milk, and water until boiling. After adding the rice and bringing the mixture back to a boil, lower the heat to a simmer (about medium-low), stirring constantly. Cook the rice until it's cooked and the liquid has been absorbed. If the liquid evaporates and the rice isn't cooked, add water gradually and cook until rice is tender. Then, remove from heat.
- Carefully combine the mango mixture with the rice, being gentle to avoid breaking the mangoes. Top with green onions and serve.