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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, whisk together the honey, lime juice, and vegetable oil to make a glaze.

Step 5

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.

Step 6

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.

Step 7

Once the rice is done, fluff it with a fork and transfer it to a serving platter or individual plates.

Step 8

Carefully remove the skin from the grilled mango wedges and arrange them on top of the coconut rice.

Step 9

Garnish the dish with toasted coconut flakes and, if desired, freshly chopped mint for a pop of color and flavor.

Step 10

Serve warm and enjoy a taste of the tropics!

Nutrition Facts

Serving size	1458.7 grams (1458.7g)

Amount per serving	% Daily Value*
Calories	1127

Total Fat 25.70g	33%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 8.40g
Cholesterol 0mg	0%
Sodium 1243mg	54%
Total Carbohydrate 228.30g	83%
Dietary Fiber 14.30g	51%
Total Sugars 148.00g
Protein 13.30g	27%

Vitamin D 0IU	0%
Calcium 147mg	11%
Iron 2mg	12%
Potassium 1534mg	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.

Source of Calories

Fat: 19.3%

Protein: 4.4%

Carbs: 76.2%