Island-Style Mango and Coconut Rice Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing tropical salad combining sweet mango, creamy coconut, and fragrant jasmine rice, perfect for a light meal or side dish. This caribbean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs jasmine rice, water, large, diced ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 1.5 cups water; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: Remove rice from heat and let it rest covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool to room temperature.
  3. Step 3: While rice cools, toast 1/4 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; remove from heat.
  4. Step 4: In a small bowl, whisk together 2 tbsp fresh lime juice and 1 tbsp honey until honey dissolves.
  5. Step 5: Add 1 large diced ripe mango, toasted shredded coconut, and 1/4 cup chopped fresh mint leaves to the cooled rice. Pour lime-honey dressing over the mixture, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Gently toss all ingredients until evenly combined and flavors meld, then serve chilled or at room temperature.

Frequently asked questions

How long does Island-Style Mango and Coconut Rice Salad take to make?

Total time is about 35 minutes (15 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 Island-Style Mango and Coconut Rice Salad?

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 Island-Style Mango and Coconut Rice Salad?

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 Island-Style Mango and Coconut Rice Salad 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.

Is Island-Style Mango and Coconut Rice Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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