Mango & Coconut Rice

One of the pleasures of home cooking is discovering that favorite, longed-for foods are not so out of reach, after all.  Mango and coconut rice is one of these favorite foods—a dessert to be ordered whenever possible in Thai restaurants but never made at home.  In fact, mango and coconut rice is really simple to make, and somehow tastes much better when eaten, spoonful by warm spoonful, at home.


Quantity Unit Name Link Alternatives
1-2 mangoes, peeled and sliced
1 cup jasmine rice, uncooked
½ stick cinnamon (or ¼ teaspoon ground cinnamon)
cups water
½ (13.5-ounce) can coconut milk
1 tablespoon sugar
½ tablespoon black sesame seeds, toasted (optional)


  1. Combine the rice, water, coconut milk, sugar and cinnamon in a saucepan and bring to a boil. Cover and turn heat to low. Let simmer for 45 minutes, stirring occasionally. Remove from heat. Fluff the rice, then cover and let it sit for about 20 minutes.
  2. Serve with sliced mangoes and an optional sprinkle of sesame seeds.

Prep Time: 1½ hours
Serving Size: 2-4 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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