Tiki-Style Coconut Lime Rice Bowl with Mango Salsa
Fluffy coconut-infused rice paired with tangy lime and sweet mango salsa for a refreshing tropical vegetarian bowl. This Asian Fusion-inspired rice and grain recipe (vegetarian), ready in about 35 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 310 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, full fat coconut milk
- 1 cup water
- 1/2 tsp salt
- 2 tbsp fresh lime juice
- 1 cup, diced mango
- 1/2 cup, diced red bell pepper
- 1/4 cup, minced red onion
- 2 tbsp, chopped fresh cilantro
- 1 small, seeded and minced jalapeño
- 1 tbsp honey
- 1 tbsp olive oil
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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, 1 cup full-fat coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
- Step 2: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 10 minutes.
- Step 3: Fluff rice with a fork and stir in 2 tbsp fresh lime juice for a bright, tangy finish.
- Step 4: In a medium bowl, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup minced red onion, 2 tbsp chopped fresh cilantro, 1 small minced and seeded jalapeño, 1 tbsp honey, and 1 tbsp olive oil. Toss gently until salsa is evenly coated and vibrant.
- Step 5: Serve coconut lime rice in bowls topped with fresh mango salsa for a colorful, tropical vegetarian meal.
Frequently asked questions
How long does Tiki-Style Coconut Lime Rice Bowl with Mango Salsa take to make?
Total time is about 35 minutes (10 min prep + 25 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-Style Coconut Lime Rice Bowl 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-Style Coconut Lime Rice Bowl 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-Style Coconut Lime Rice Bowl 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.
Is Tiki-Style Coconut Lime Rice Bowl with Mango Salsa 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.
