Grilled mango-and-coconut rice

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10 min


6 to 8 servings

* PLUS Cooking time: 25 minutes, Grilling Time: 8 minutes


  • 1 firm but ripe mango
  • 1 red bell pepper
  • 398-mL can coconut milk , preferably light
  • 284-mL can undiluted chicken broth
  • 1/2 tsp salt
  • 1 1/2 cups uncooked long-grain rice
  • 1 avocado
  • 3 green onions


  • Oil grill and preheat barbecue to medium-high. Peel mango. Slice pulp from stone in large thick pieces. Core and seed pepper, then cut in half. Grill pepper halves, about 4 minutes. Turn over and grill until lightly charred, from 3 to 4 more minutes. Add mango pieces to barbecue when you turn pepper halves. Grill until hot, about 2 minutes per side. Remove from barbecue and cut into bite-size pieces. These can be prepared up to 1 day ahead and will keep well, covered and refrigerated.
  • In a medium-size saucepan, stir coconut milk with broth and salt. Bring to a boil, stirring occasionally, over medium-high heat. Stir in rice. Cover and reduce heat to low. Simmer until rice is tender, about 20 minutes. Remove lid and cook until liquid is absorbed, about 5 minutes. Remove avocado pit. Chop avocado. Stir into rice along with mango, pepper and onions. Serve warm or at room temperature with South Seas Chicken, fish or pork.

Nutrition (per serving)

  • Calories
  • 233,
  • Protein
  • 5.4 g,
  • Carbohydrates
  • 37.5 g,
  • Fat
  • 7.2 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 403 mg.

Dish up this fragrant rice with barbecued chicken. Any leftovers will make a refreshing salad.