Something about turning our clocks forward, longer daylight and warm spring days made me go looking for summer recipes. Simple dishes that can be put together. Mango Coconut RIce is a dish I discovered a few years back and make often in the summer. This is a great side dish for any type of grilled fish or chicken even a stir fry.
The coconut milk adds a rich depth to the rice and the lime brings a subtle tang to the dish. This rice is moist, light and flavorful. The mango is a great addition to rice.
Mango Coconut Rice
1 cup jasmine rice
3/4 cup coconut milk ( I used light)
3/4 cup water
Zest and juice of one lime
1/2 cup diced mango
1/4 teaspoon Kosher salt
Rinse the rice. Mix together rice, coconut milk, water, lime & salt. Cook rice as directed. I have a great microwave rice cooker that I use.
When the rice is cooked stir in the mango and serve.
Toasted Cashews are a great addition to this too! Stir in 1/4 cup of toasted cashews for a crunchy, salty, sweet combination.
Serves 4.
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