Mango-Passionfruit Coconut Rice Bowl with Citrus Zest

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, refreshing bowl featuring creamy coconut rice, sweet mango, and tangy passionfruit, perfect for a sunny Tiki-inspired lunch. This Southeast Asian-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs jasmine rice, coconut milk, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup jasmine rice
• 1/2 cup coconut milk
• 1 cup diced mango
• 1/2 cup passionfruit pulp
• 1 (zest and 1 tbsp juice) lime
• 1/2 cup shelled edamame
• 1/4 cup diced red bell pepper
• 1 tsp toasted sesame seeds

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1/2 cup coconut milk and 1 1/4 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest, covered, for 5 minutes.
2. Step 2: While rice cooks, zest 1 lime and set aside, then squeeze 1 tbsp lime juice over 1/2 cup passionfruit pulp in a small bowl, stirring to combine. Add 1 cup diced mango and 1/4 cup diced red bell pepper, tossing gently.
3. Step 3: Fluff cooked rice with a fork, then fold in 1/2 cup passionfruit mixture, 1 tbsp lime juice, and 1 tsp lime zest. Divide into bowls, top with 1/2 cup shelled edamame, remaining mango mixture, and a sprinkle of toasted sesame seeds.