Coconut-Lime Rice with Mango and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy jasmine rice infused with coconut milk and lime, topped with sweet mango and fresh cilantro for a tropical side dish. This hawaiian-inspired vegetarian ready in about 30 minutes pairs jasmine rice, coconut milk, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Hawaiian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup full-fat canned coconut milk, 1/2 tsp salt, and 1 tbsp butter (if using). Bring to a gentle simmer over medium heat.
  2. Step 2: Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
  3. Step 3: Remove from heat, let rest covered for 5 minutes. Fluff rice with a fork, then stir in zest and juice of 1 lime, 1 cup diced mango, and 1/4 cup chopped cilantro.

Frequently asked questions

How long does Coconut-Lime Rice with Mango and Cilantro take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lime Rice with Mango and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Coconut-Lime Rice with Mango and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Rice with Mango and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lime Rice with Mango and Cilantro?

Hawaiian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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