This Curried Mango Rice bakes up so easily in the oven! The coconut milk makes it so creamy and the ginger and curry brings a little spice, while the mango adds a touch of sweetness. It goes great with everything!
Rice Side Dishes
While there are few things I love more in this world than an easy one pot meal, there are times when I need a side dish. I can’t live on sheet pan suppers alone. Well, I could, but then I would miss this delicious rice side dish!
I originally posted this recipe back in 2009 when I was looking for a side dish to go with some salmon. The salmon was roasted with green beans for an almost sheet pan supper. It needed something with a little more oomph. A little more filling. We do not live by fish and veggies alone at this house, we need a grain, a pasta, a carb, a starch.
This rice side dish has it all. It’s loaded with flavor from the coconut milk, ginger and curry powder. The mangoes had a touch of sweetness, be sure and save some mangoes for an easy fruit compote recipe!
It goes with everything. I absolutely love it with salmon and it’s my go to side dish for rotisserie chicken.
Ingredients to make Curried Mango Rice
I’d like to point out that, yes I did take a photo of the ingredients to make Curried Mango Rice and forgot to include the mangoes. In my defense the mangoes are added at the end and just cook with the residual heat of the rice. I also forgot the cilantro, which is also added at the end!
- Mangoes – yes, you need mangoes.
- Cilantro – optional if you are one of those people who doesn’t like cilantro. Can use parsley. A smaller amount of mint would also work.
- Brown Rice – if you are using white rice, adjust the cooking time to 20-25 minutes.
- Ginger – fresh ginger is best, can substitute 1/2 teaspoon of ground ginger for the fresh. Crystalized ginger would be good too!
- Curry Powder.
- Oil – use a neutral vegetable oil.
- Coconut Milk – Be sure and shake the can well before opening so that the cream at the top mixes with the liquid.
How to Make this Easy Mango Rice
Start your oven preheating to 350. Find a large oven proof saucepan – I used an oval enameled cast iron covered casserole.
Heat the oil over medium heat for about a minute. Add the curry powder and ginger. Tip – keep your ginger in the freezer and use a microplane to grate it directly into the pan! Cook the curry powder and ginger for about a minute and then add the rice.
Stir the rice, until is glistening and starting to get transparent.
Add the coconut milk to the rice and bring to a boil. Place the cover on the pot and bake for 45 minutes.
While it’s baking, peel 2 mangoes and dice the flesh, and chop the cilantro.
When the time is up, take the pan out of the oven and remove the lid (careful for steam!) Fluff with a fork and stir in the mango and cilantro. Put the lid back on it and let it rest for 10 minutes.
Do you believe how easy it is to make this easy rice side dish?! I make some form of it almost weekly. It is very easy to change it up. The original recipe found in The Food Matters Cookbook had it with apples and coconut.
Some variations – apples and coconut, apricots, peaches or nectarines, pineapple and mint. You can omit the curry powder and use an herb such as rosemary, thyme or tarragon.
More Delicious Side Dish Recipes:
How about a creamy, buttery parmesan rice?
Instant Pot Quinoa Pilaf – this healthy pilaf is so easy in the instant pot!
Mango Salad with Mint – only 3 ingredients!
Boston Baked Beans – another favorite baked side dish.
Instant Pot Sesame Ginger Rice – another easy instant pot recipe that goes with everything!
For even more, be sure and follow my Side Dish Recipes Board on Pinterest!
Curried Mango Rice
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp ginger minced
- 1 cup brown basmati rice
- salt and black pepper
- 1 3/4 cup coconut milk canned
- 2 mangoes peeled and diced
- 1/2 cup cilantro chopped
- Preheat the oven to 350.
- In an ovenproof sauce pan, heat the oil.
- Add the ginger and the curry powder and stir for about a minute. Add the rice, salt and pepper, and stir, cooking for about 2 minutes or until the rice is glistening and starting to become transparent.
- Add the coconut milk and stir. Bring to a boil.
- Put a lid on the pan and place it in the oven. Bake for 45 minutes.
- Remove from the oven and stir in the mango and cilantro. Replace the lid and let it rest for 10 minutes.
- Fluff with a fork before serving and taste to adjust salt and pepper.
This post was originally published in 2011 and has been updated for 2019.