Looking for a flavorful, tropical rice side dish? Coconut Mango Rice is a lush, creamy option that pairs beautifully with pork, chicken, and seafood. Made with long-grain rice simmered in unsweetened coconut milk, a splash of orange juice and a cinnamon stick, it’s dotted with juicy mango and plump golden raisins for bright, contrasting bites. This is not a dessert-style sticky rice but a savory Caribbean-inspired rice with sweet accents from the fruit and raisins.
Say goodbye to plain rice. This coconut mango rice brings tropical aroma and a creamy texture that elevates any meal. It’s especially good when served alongside boldly seasoned mains like jerk-spiced meats or simply grilled fish.
This dish balances savory and sweet in a restrained way: the rice itself stays savory and slightly creamy while the mango and raisins add bright, sweet pockets of flavor. A cinnamon stick and orange juice add a subtle warmth and acidity that lift the whole dish without competing with the main course.
Ingredients for Mango Coconut Rice
- Olive oil
- Firm, ripe mango, peeled and diced
- Golden raisins
- Red onion, chopped
- Butter
- Cinnamon stick
- Orange juice
- Unsweetened coconut milk
- Water
- Long grain rice
- Kosher salt
- Green onion, thinly sliced
How to make coconut rice with mango
- Heat olive oil in a small saucepan over medium-high heat. Add the chopped red onion and sauté until soft and translucent. Stir in the golden raisins and diced mango and cook, stirring occasionally, about 1–2 minutes until the raisins plump slightly. Remove from heat and set aside.
- In a larger saucepan, combine butter, unsweetened coconut milk, orange juice, water and the cinnamon stick. Bring the mixture to a boil over medium-high heat.
- Stir in the rice, return to a boil briefly, then reduce heat to a low simmer. Cook, stirring frequently, until the liquid is absorbed and the rice is tender but not mushy. If the liquid evaporates before the rice is done, add water in 1/4 cup increments and continue cooking.
- Gently fold the mango-raisin-onion mixture into the cooked coconut rice so the mango pieces keep their shape. Sprinkle with sliced green onion and serve warm.
How this dish differs from Thai mango sticky rice
Unlike Thai mango sticky rice, which is a sweet dessert, this Coconut Mango Rice is intended as a savory side dish. It’s not heavily sweetened; the coconut flavor is present but subtle, complementing the rice rather than turning it into a treat. The mango and raisins add sweetness in small bursts while the rice remains pilaf-like and savory.
What cooks are saying
Many home cooks praise the recipe for its balance of flavors and how well it pairs with grilled or jerk-style proteins. Comments often highlight that it’s easy to prepare and becomes a memorable accompaniment to simple weeknight meals or more festive dinners.
Pro tips
- Stir the rice frequently while it simmers so it cooks evenly and develops a creamy texture similar to risotto.
- If the liquid evaporates before the rice is tender, add hot water in small increments (about 1/4 cup) and continue cooking until done.
- Fold the mango and raisin mixture in gently at the end to keep the mango pieces intact and presentable.
- Use ripe but firm mango for the best texture; overly soft mango will break down during cooking.
Why you’ll love this coconut mango rice
This Caribbean-style rice has a creamy, almost risotto-like texture while remaining light enough to accompany richly flavored mains. The cinnamon stick, orange juice and unsweetened coconut milk create a layered aroma and subtle tropical flavor without dominating the plate. Because there’s no added sugar, the sweetness comes naturally from the mango and raisins, making this a balanced side dish that complements spicy and savory entrees.
Mango rice FAQs
Yes. You can prepare it earlier in the day and gently reheat in the microwave or on the stovetop with a splash of water to loosen the rice.
Yes. Freeze in an airtight container for up to two months. Thaw in the refrigerator before reheating.
No. Sweetened coconut milk or cream of coconut will make the dish overly sweet and change its character. Stick with unsweetened coconut milk for a savory result.
What to serve with creamy coconut mango rice
- Jerk-spiced chicken or pork
- Grilled fish or shrimp
- Smoked pork or pulled pork
- Grilled octopus or calamari
- Simple roasted or grilled pork chops
Additional rice recipes to try
- Black bean and rice salad
- Wild rice and green bean salad
- Hawaiian-style rice pilaf with pineapple chutney
- Curried rice salad with ginger-curry dressing
- Basmati rice pilaf with roasted vegetables
- Pickled cherry cold rice salad
Coconut Mango Rice
INGREDIENTS:
- 1½ teaspoons olive oil
- 1 firm, ripe mango, peeled and diced into 1/2″ pieces
- 1/3 cup golden raisins
- 1/3 cup chopped red onion
- 2 tablespoons butter
- 1 cinnamon stick
- 1/4 cup orange juice
- 1/2 cup unsweetened coconut milk
- 1 3/4 cup water (plus more as needed)
- 1 cup long-grain rice
- 1/4 teaspoon kosher salt
- 1 green onion, thinly sliced
DIRECTIONS:
- Heat olive oil in a small saucepan over medium-high. Add the chopped onion and sauté until tender and translucent. Stir in golden raisins and mango; cook 1–2 minutes until raisins plump. Remove from heat and set aside.
- In a large saucepan, combine butter, cinnamon stick, orange juice, coconut milk and water. Bring to a boil, then stir in the rice. Return to a boil briefly and reduce heat to a low simmer. Stir frequently and cook until liquid is absorbed and rice is tender. If needed, add water in 1/4 cup increments.
- Remove from heat and gently fold in the mango-raisin mixture. Sprinkle with sliced green onion and serve warm.
NOTES:
NUTRITION (per serving):
Pin this recipe for later and enjoy a bright, creamy side that brings tropical flavor to any meal.
