Spicy Mango Rice
Sweet, savory, and slightly spicy mango rice made with fresh cilantro, lime, and chili. An easy tropical side dish ready in 30 minutes.
Servings 4 -6 servings
Calories 207kcal
Ingredients
- 1 cup long grain rice uncooked
- 1/2 cup mango chunks fresh or thawed frozen
- 1/4 cup cilantro chopped
- 2 cups chicken or vegetable stock
- 1/2 teaspoon fresh ginger minced
- 1/4 cup mango chunks diced small (for texture)
- 1 teaspoon vegetable oil
- 1/2 teaspoon red pepper flakes or more to taste
- Salt and pepper to taste
- 1 –2 tablespoons water if needed for blending
Instructions
- In a blender, combine 1/2 cup mango chunks and 2 tablespoons cilantro. Blend until smooth. Add a little water if needed
- Heat oil in a pan over medium heat
- Add the ginger and sauté for 1–2 minutes until fragrant. Add the red pepper flakes and cook for 30 seconds to release flavor
- Add the rice and stir to coat with the oil
- Pour in the mango puree, stock, salt, and pepper. Stir to combine
- Bring to a boil, then reduce heat to low and cover
- Cook for 16–18 minutes or until rice is tender and liquid is absorbed
- Fluff with a fork
- Add remaining cilantro and diced mango chunks
- Gently mix and let sit covered for 2–3 minutes
- Serve and enjoy
Notes
- Use ripe mango for the best flavor
- Do not overcook the rice to avoid mushiness
- Add lime juice at the end for extra brightness
- Adjust spice level by adding chili flakes or hot sauce
- This recipe works with both fresh and frozen mango
- Do not overcook the rice to avoid mushiness
- Add lime juice at the end for extra brightness
- Adjust spice level by adding chili flakes or hot sauce
- This recipe works with both fresh and frozen mango
Nutrition
Calories: 207kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 39mg | Potassium: 213mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
