Coconut Rice with Mango

Name: Coconut Rice with Mango
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups glutinous or jasmine rice; 1 can coconut milk; 4 tbsp sugar; ½ tsp salt; 2 ripe mangoes, sliced; toasted sesame seeds to garnish

Thai-inspired coconut sticky rice with fresh mango, a simple and fragrant dessert. Keeping a portion of the coconut milk separate as a warm sauce, rather than cooking it all into the rice, gives the dish its contrast of sticky rice and pourable sauce.

Total time

30 min

Prep

5 min

Cook

25 min

Difficulty

easy

Cuisine

American

comfort

Ingredients

2 cupsglutinous or jasmine rice

1 cancoconut milk

4 tbspsugar

½ tspsalt

2ripe mangoes, sliced

toasted sesame seedsto garnish

Instructions

Cook rice with coconut milk, 1 tbsp sugar, and salt.

Mix remaining coconut milk and sugar into warm sauce.

Serve rice topped with mango and drizzled with coconut sauce.

Garnish with sesame seeds.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

122

Protein

0.9g

Fat

1.6g

Carbs

28.4g

Fiber

1.8g

Sodium

480mg

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