Home RECIPES Mango-Coconut-Rice


Total Time: 25 mins.
Prep Time: 15 mins.
Cook Time: 10 mins.
Serves: 6


Serve this fresh and fragrant rice dish with vegetable curries or top with grilled chicken or shrimp kabobs.

2 tbsp (30 mL) coconut oil

1 ripe mango, peeled, pitted and diced

1 red pepper, diced

1/3 cup (75 mL) whole cashews

2 green onions, finely sliced

1 tbsp (15 mL) finely chopped fresh ginger

1 tsp (5 mL) ground garam masala

1/4 tsp (1 mL) each salt, pepper and sugar

2 pkg (250 g each) Tilda Coconut Steamed Basmati Rice

2 tbsp (30 mL) finely chopped fresh cilantro

Lime wedges (optional)


  1. Heat oil in large skillet set over medium-high heat; cook mango, red pepper, cashews, green onions, ginger, garam masala, salt, pepper and sugar, stirring, for 3 to 5 minutes or until red pepper starts to soften.
  2. Stir in rice and 2 tbsp (30 mL) water; cook, stirring, for 3 to 5 minutes or until rice is heated through.
  3. Sprinkle with cilantro. Serve with lime wedges (if using).