Mango Coconut Rice: Tropical Side Dish Delight!
Indulge in the exotic flavors of Mango Coconut Rice, a tropical side dish that will transport your taste buds to a paradise of delightful sensations. Created by the talented Elizabeth Rodriguez, this recipe combines the sweetness of ripe mangoes with the creamy richness of coconut-infused rice, creating a symphony of tropical flavors that are perfect for any occasion.
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 ripe mango, diced
- 1/2 cup shredded coconut
- 1 tablespoon coconut oil
- 1 teaspoon salt
- Wash the jasmine rice thoroughly and set aside.
- In a medium saucepan, combine the coconut milk, coconut oil, and salt. Bring to a gentle simmer.
- Add the washed rice to the coconut milk mixture, stirring well. Cover and simmer for 15 minutes or until the rice is tender.
- Stir in the diced mango and shredded coconut. Fluff the rice with a fork, ensuring the ingredients are evenly distributed.
- Remove from heat and let it sit, covered, for an additional 5 minutes.
- Serve the Mango Coconut Rice in a decorative dish, garnished with additional mango slices or shredded coconut if desired.
Total time: 35 minutes
Yields: 4 servings
Mango Coconut Rice is not just a side dish; it’s a culinary journey to a tropical haven. The sweet aroma of mangoes, the velvety texture of coconut-infused rice – each bite is a harmonious blend of paradise on your plate. Elevate your dining experience with this delightful creation, perfect for family gatherings or a quiet dinner for two.
Nutrition per serving: 280 calories, 4g protein, 45g carbohydrates, 2g fiber, 8g sugar, 9g fat, 7g saturated fat, 0g trans fat, 2g unsaturated fat, 0mg cholesterol, 300mg sodium.
(Make a story conclusion of at least 200 to 300 words about the recipe Mango Coconut Rice: Tropical Side Dish Delight!)