Grilled Mango Coconut Rice

Recipe by Just_Ducky
READY IN: 1hr 19mins




  • Oil grill and preheat barbecue to medium-high.
  • Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
  • Grill pepper until lightly charred, about 3 to 4 minutes per side.
  • Grill mango until hot, about 2 minutes per side.
  • Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
  • Preheat oven to 350°F.
  • Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
  • Add rice to pan and drizzle with remaining olive oil.
  • In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
  • Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
  • Bake one hour or until all liquid is absorbed.
  • Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
  • Serve rice with mango, pepper and green onion slices.