Coconut Rice and Mango Recipe Video

Creamy rice with mango is an exotic recipe. It is best enjoyed as a dessert. This recipe is for those who enjoy desserts and coconut.

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Coconut1⁄2 Cup (8 tbs), shredded
 Rice1 1⁄2 Cup (24 tbs)
 Castor sugar1⁄2 Cup (8 tbs)
 Water4 Cup (64 tbs)
 Mangoes2 Medium, peeled
 Coconut milk200 Milliliter

Nutrition Facts

Serving size

Calories 617 Calories from Fat 135

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 13.8 g68.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 15.8 mg0.7%

Total Carbohydrates 114 g37.9%

Dietary Fiber 5.4 g21.7%

Sugars 53.1 g

Protein 7 g14.3%

Vitamin A 21.4% Vitamin C 67.5%

Calcium 4.3% Iron 10%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Spread the shredded coconut evenly over the baking tray and put the tray to bake
in the oven preheated at 190ÂșC for about 10 minutes, until slightly golden. Remove and cool. Set aside for garnish. You can also make this and store in airtight container.

MAKING
2. Combine rice, sugar and water in a pan. Mix well and bring to boil.
3. Simmer for 15 to 20 minutes, until the water is absorbed by the rice.
4. Stir in the coconut milk. Always put the coconut milk at the end to keep all the flavors and aroma intact.

SERVING
5. Serve this dish warm or cold, topped with the mango slices and garnished with the oven-toasted shredded coconut on top.
6. This is best served as a dessert, though it can also be served as a side dish.

Editors Review

An exotic dessert is here! Coconut Rice and Mango will be lapped up by those who enjoy the taste of coconut and also like it sweet. A few minutes is all that is required for this!
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