4 Reviews

I made this twice, and it was good when using chicken broth. But when I made it a second time and used coconut milk and water (for the liquid), it was superb. And the mango really gave it a great tropical touch. Thank you for sharing your recipe, Dreamer in Ontario. Made for ZWT #9 (SE Asia).

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NorthwestGal August 19, 2013

Excellent! What a great blend of flavors! I could have eaten the rice all by itself for dinner. It was easy to prepare, too. Thank you for posting! Made for the Soup-A-Stars during ZWT9

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LifeIsGood August 15, 2013

Delicious, what a find! After watching a 1-minute YouTube video by Chef Allen Susser, I tackled my fresh mango without a single swear word - history was made! I used a can of coconut milk to which I added a can of coconut water (figuring I should get fresh supplies anyway) and topped off the little bit remaining to 4 cups with water. Oh, so mellow! Served with Orange Scented Beef Stir-Fry, a very nice pairing even if different cuisines. Straight to my Best of 2014 and A1 Rotation cookbooks! Made for Best of 2013 based on LifeIsGood's recommendation.

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KateL February 08, 2014

Delicious, simply delicious even with the changes I was forced to make. My mango was bad when I cut it open, so I omitted it, I use fresh basil and unsweetened coconut and went with the vegetable broth. Wow was this yummy, thank you so much for sharing this quick and easy to make recipe. We will be enjoying this again, can't wait to try it with a good fresh mango. Made for Best of 2013.

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Baby Kato February 04, 2014
Coconut Mango Rice