Tropical Escape: Mango Coconut Rice Recipe

Today’s Summer Dish: Mango Coconut Rice

Hello, fellow foodies! Today, I’m excited to share a refreshing and exotic recipe that’s perfect for the hot summer days ahead. As I was reminiscing about my tropical vacation last year, I was inspired to create a dish that captures the flavors of the beach – Mango Coconut Rice.

To start, you’ll need the following ingredients:

• 200g jasmine rice
• 400ml coconut milk
• 1 ripe mango, diced
• 1 lime, juiced
• 50g shredded coconut
• a handful of fresh cilantro, chopped
• 1/2 tsp salt

For this recipe, you’ll need the following kitchen tools:

• saucepan
• wooden spoon
• chef’s knife
• cutting board

Start by rinsing the jasmine rice under cold water until the water runs clear. In a saucepan, combine the coconut milk, salt, and lime juice, and bring it to a gentle simmer over medium heat. Add the jasmine rice to the saucepan and stir well. Cover with a lid, reduce the heat to low, and let it cook for about 15-20 minutes until the rice is fluffy and cooked through.

Once the rice is cooked, gently fold in the diced mango, shredded coconut, and fresh cilantro. Allow the flavors to meld together for a few minutes before serving. The aroma of the tropical ingredients melding together is enough to transport you to a sunny beach.

This Mango Coconut Rice dish weighs approximately 600 grams in total and serves four people. Each serving weighs around 150 grams. Considering the ingredients used, each serving is estimated to have around 250 calories.

One unique tip for this dish is to toast the shredded coconut in a dry pan over low heat until it becomes golden and fragrant before adding it to the rice. This extra step adds a depth of flavor and a crunchy texture to the dish that elevates it to another level.

I hope you give this Mango Coconut Rice recipe a try and enjoy a taste of the tropics in your own home. Feel free to customize it with your favorite summer fruits or herbs to make it your own. Happy cooking!