Tiki-Spiced Coconut Rice with Mango Salsa
Fragrant coconut rice infused with warm tiki-inspired spices, paired with a bright and fresh mango salsa for a tropical side dish. This Caribbean-inspired rice and grain recipe, ready in about 30 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1 medium, diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1/2 small, seeded and minced jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 1 cup coconut milk, 1 cup water, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, and 1/2 tsp salt.
- Step 2: Bring mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 3: Meanwhile, in a medium bowl, combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, 1 tsp honey, and 1/2 minced jalapeño. Stir to combine and let sit for flavors to meld.
- Step 4: Fluff the cooked coconut rice with a fork and serve topped with the fresh mango salsa for a vibrant contrast of flavors.
Frequently asked questions
How long does Tiki-Spiced Coconut Rice with Mango Salsa 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 Tiki-Spiced Coconut Rice with Mango Salsa?
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 Tiki-Spiced Coconut Rice with Mango Salsa?
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 Tiki-Spiced Coconut Rice with Mango Salsa 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 Tiki-Spiced Coconut Rice with Mango Salsa?
Caribbean rice & grains 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.
