Coconut Rice with Mango Salsa

I haven’t posted a recipe in so long… I’m hoping this one makes up for that! I’ve been making this dish for over a year now and everyone loves it! Whether you’re feeding a crowd or just two, this dish is perfect for those summer nights out by the pool. Who doesn’t love a good, juicy mango? Well, if you’re one of those people who can’t resist them, this recipe is for you! Coconut rice? Oh yes. And it’s not as tricky as it sounds either, I promise. I’m not going to talk much more about this one, the recipe will speak for itself…

For the salsa:
3 fresh, ripe mangoes, diced (see pictures below)
Half a red onion, diced
1Jalapeño pepper, seeded and diced
1 red bell pepper, diced
Juice of 1 lime
1/3 cup fresh cilantro, roughly diced
Sea salt to taste
For the rice:
2 cups organic white rice
2 cups fresh coconut milk (or canned)
2 cups water
Rest of dish “extras”
2 plantains
Coconut Oil
3 avocados
2 cans organic black beans

MINI LESSON: If you’ve never dealt with a fresh mango before, they can seem daunting. Since you can’t eat the peel and the core is a weird oval shape in the middle, first you want to cut it into thirds (with the mango standing vertically) and discard the middle. Then, much like you would do an avocado, slice the mango and scoop the fruit out with a spoon. 


  1. Prepare the salsa by dicing everything up, the size will vary based on how chunky you want your salsa to be. Add in mangoes, onion and peppers first. With your hands, combine them all into a large bowl. Add in the lime juice and mix again. Add sea salt to taste, I’m not a salt fan, so I don’t use any.

  2. Set aside to let the flavors blend together.
  3. Cook rice according to packaging directions OR in a rice cooker if you have one. Instead of using only water to cook, use half water, half coconut milk. (When cooking rice, you want to double the liquid based on cups of rice. For example, if you need 4 cups of rice instead of 2, use 4 cups of water and 4 cups of coconut milk.)
  4. While the rice is cooking, peel 2 large plantains and slice them into even, thin slices. Either in a cast iron skillet or griddle, fry your slices using coconut oil. They only take about a minute per side. Just long enough to be a golden brown.
  5. Set them aside and cover with a paper towel to soak any excess oil off.
  6. Drain you beans and warm them up, either stove top or in a microwave. Add a pinch of sea salt and stir.
  7. At this point, your rice should be finished. Take a fork and “fluff” the rice up.
  8. To serve, cut and peel 3 avocados to be served on the side.
  9. Serve immediately.

There is not right or wrong way to eat this. For large parties, it’s easiest to plate everything separately and let your guests plate however they choose– some will dump everything into on big pile, others will separate everything. These also make great tacos, so warmed corn tortillas are optional but highly recommended.


Leftovers will last about a week in the fridge… but it goes fast so you may not have any! Enjoy!


2 thoughts on “Coconut Rice with Mango Salsa

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s