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 ½ 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
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp ginger minced
- 1 cup brown basmati rice
- salt and black pepper
- 1 ¾ cup coconut milk canned
- 2 mangoes peeled and diced
- ½ cup cilantro chopped
Instructions
- 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.
Notes
Nutrition
This post was originally published in 2011 and has been updated for 2019.
Claire says
My kids absolutely loved this rice.
They ask for it every single week!
SHANIKA says
OMG! I need to make this ASAP! Curry and Mango sounds like the perfect combo and I just love how delicious this looks!
Pam Greer says
You'll have to let me know what you think!
Danielle says
Mango and rice - such an incredible combo! Easy, light and super flavorful. I love to use rice as a side with a lot of my favorite dishes, too. Chicken especially!
Pam Greer says
It's the perfect combination!
Bintu | Recipes From A Pantry says
This rice sounds so tasty and so full of flavour! What a delicious side dish
Pam Greer says
Thank you!
Beth Pierce says
Love all the flavors in this dish! I will definitely be adding this to my dinner line up for the week; looks amazing!
Pam Greer says
Thank you, I hope you enjoy it!
Lauren Vavala | DeliciousLittleBites says
This recipe sounds amazing! My oldest son LOVES mango and I'm a b g fan of anything curry. Can't wait to make this for dinner one night soon!
Pam Greer says
Oh you're going to love it!
Wearinbeads says
Yup, Glen-the-engineer just HAD to have the Zo cooker. It really is the perfect appliance, isn't it?
Lea Ann says
I have an expensive rice cooker that does just fine. This recipe sounds wonderful. I've got a counter full of mangos that were on sale, lots of curry powder...gotta give this a try. Rick Bayless has a baked rice technique that works like a charm too.
grace says
at the risk of lowering your opinion of me, i must confess that i don't like rice. at all. the texture's never right, it's always cold or lukewarm, and i've just never been satisfied by it. so there. 🙂
Cindy says
Pam, would you mind sharing the original baked version? With 1 1/2 cups of rice I'm wondering if it calls for 10 ounces of water in addition to the 14 ounces of coconut milk to make 3 cups of liquid.
CC11 says
I can't believe I waited so long to buy one! They are great for the reasons you mentioned, you can completely forget about it and you don't need to worry about timing too much as it keeps it warm, and you get perfect rice every time and never have to scrub it off the bottom of a pan.
Cindy says
Sounds positively delicious! Guess I've been lucky that making rice has always come easy. Just discovered mangoes last year and love finding new ways to incorporate them into recipes. This one definitely goes on the to-try list. Thanks!
Deb in Hawaii says
I have one little rice cooker that I never seem to use (don't tell anyone though--they will kick me out of Hawaii!) 😉 This looks delicious--curry and mango works for me.
Sassy Lassies Vintage Life says
Great idea...my brother lives in Japan and bought me one many years ago. It is all in Japanese..but easy enough to work. I wish I had all the ingredients home right now, because I would make this for dinner tonight.
My Carolina Kitchen says
Mangos and coconut milk. Sounds fantastic. I'll be sure to give it a try. However I don't have a rice cooker and have never thought I needed one. Good thing 'cause I don't have room for one more appliance.
Bittman rocks.
Sam
Aurelia says
I've never used a rice cooker but I hate cooking rice...probably because I suck at it lol! So after I've moved I'll take a look at investing in one as you rate them so highly 🙂
Great looking recipe, thanks for sharing it!
KarenP says
Oh, I really want one of these rice cookers! This recipe sounds yummy!
Joan's Good Life says
Sorry Pam. Having been brought up in a Japanese household, I can't even begin to imagine putting anything in my Zo except rice and water! ACK! Any other rice recipes that I make, is made on the stove.
This recipe is definitely a stove top deal for me. And one I may actually try since I love mangos!
Marjie says
I just have plain old rice cooking pans. I race around like a madwoman while the rice is cooking anyway, so what's the big deal?
chellebelle says
oh my yum... I just use my steamer for my rice.. I bet I can use this recipe in that too.. Although overnight oatmeal has me completely intriged... I eat it every morning and I'm thinking that could be done in a crock pot too.. recipe??
lisa is cooking says
Every time I hear about rice cookers, I'm inspired to buy one. If only I could fit more appliances in my tiny kitchen! But, from a rice cooker or baked, this dish looks great!
Joanne says
We USED to have a rice cooker. Until one of my roommates moved and out and took it with her. Sigh. I guess I'll have to just bake this until I muster up the funds to buy a new one...
June says
yum...again! Alas, no rice cooker here, but I'll sure do this one on top of the stove. Thanks Pam.
Amy says
I've used/had my Zojirushi rice cooker for so many years, the interior bowl needs to be replaced. And you know how much I love any excuse to use my mango splitter. WIN.
Barbara says
I don't have a rice cooker...but probably would if my family was still at home.
This looks marvelous, Pam. I have a similar recipe that includes veal. We all love it. Never thought to serve the rice alone.
Lydia (The Perfect Pantry) says
I have 2 rice cookers -- one is a Zo, which I use all the time. It's a 3-cup cooker which makes more than enough for 4 people with leftovers. And I use it to make perfect quinoa, too. Cannot live without it.