Tiki-Style Coconut Lime Rice Bowl with Mango Salsa

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

Fluffy coconut-infused rice paired with tangy lime and sweet mango salsa for a refreshing tropical vegetarian bowl. This asian fusion-inspired rice & grains (vegetarian) ready in about 35 minutes blends jasmine rice, full fat coconut milk, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Serves 4 Asian Fusion cuisine 310 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 coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
  2. 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.
  3. Step 3: Fluff rice with a fork and stir in 2 tbsp fresh lime juice for a bright, tangy finish.
  4. 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.
  5. 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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tiki-Style Coconut Lime Rice Bowl with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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