Tropical Toasted Coconut Mango Rice
Prep time
Cook time
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A recipe to transport you to the tropics! This is a perfect accompaniment to your
Recipe type: side dish
Cuisine: summer
Serves: 6-8 servings
  • 2 cups uncooked jasmine rice
  • 1 cup shredded coconut
  • 1 mango, peeled and diced (or 2 atulfo/champagne mangos, or substitute frozen thawed)
  • 3 green onions, sliced (white and green parts)
  • small bunch of cilantro, chopped (about 1 cup)
  • 3 tablespoons freshly squeezed lime juice, from about 1½ limes, more or less to taste
  • ¾ teaspoon salt, to taste
  1. Rinse the rice in a few changes of water, then cook according to package directions. Transfer cooked rice to a large bowl.
  2. Toast the coconut in a frying pan over medium heat, supervising closely and stirring often, until light golden brown and fragrant.
  3. Add the toasted coconut, mango, green onions, cilantro, lime juice and salt. Stir and toss ingredients together until evenly dispersed. Adjust the lime juice and salt to taste.
Recipe by Spoon With Me at