Discover a delightful and healthy dessert with our sweet rice with mango recipe. Perfect for satisfying your sweet cravings guilt-free! Pull out the Instant Pot to have this delicious treat ready in under 20 minutes. Sweetened with raw honey, this dessert is as clean and simple as they come.
Enjoy a guilt-free treat with this Sweet Rice with Mango recipe! It’s not only quick and easy to prepare in under 20 minutes using an Instant Pot, but also a healthier alternative to sugar-laden desserts. Raw honey sweetens this dish, making it a clean and simple dessert option.
Ingredients Needed
- Jasmine Rice
- Water
- Coconut Milk
- Raw Honey
- Salt (optional)
- Mango
Recipe Overview
*Find the full recipe in the recipe card below*
- Combine rice, water, some coconut milk, raw honey, and a pinch of salt in the Instant Pot.
- Cook on high pressure for 6 minutes.
- While the rice cooks, prepare the sweet honey coconut sauce using the remaining coconut milk and honey.
- Peel and slice the mango.
- Once the rice is done, let it rest, then release the pressure and fluff it up.
- Serve hot, topped with mango slices and the sweet coconut sauce.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes, cook the jasmine rice as per package instructions, substituting 1 cup of water with coconut milk, and add the additional ingredients (honey and salt).
Can I use a different type of sweetener?
While raw honey is recommended for its health benefits and taste, you can use any honey you have on hand or even sugar.
Is it possible to use canned or frozen mango?
Fresh mango is preferred for its flavor and texture, but I have used frozen in a pinch. Just make sure the mango is thawed completely. I’ve not used canned mango before but I’m assuming it would offer a much different texture.
Recipe Tips for Making Sweet Rice and Mango
Rice Selection: Use high-quality jasmine rice for the best flavor and texture. Rinse the rice thoroughly before cooking to remove excess starch, which helps in getting fluffier rice. My rule of thumb is to rinse with cold water 5 times or until the water runs clear.
Mango Picking: Choose ripe but firm mangos for slicing. The sweetness and tanginess of fresh mangoes greatly enhance the flavor of the dish. If mangoes are out of season, thawed frozen mango can be a good alternative.
Coconut Milk Consistency: For a creamier texture, opt for full-fat coconut milk. Shake the can well before opening to mix the cream and liquid parts evenly.
Serving Temperature: This dish is best served warm. If you have leftovers, reheat them gently with a splash of coconut milk to bring back the creamy texture.
Garnish Options: For an extra touch, garnish with toasted sesame seeds, a sprinkle of cinnamon, or a few mint leaves for a refreshing twist. Toasted sesame seeds are my go-to for this dessert.
Adjusting Sweetness: Tailor the sweetness to your preference by increasing or decreasing the amount of honey in both the rice and the sauce.
Leftovers and Storage:
Storing Leftovers:
Place any leftover rice and mango in separate airtight containers.
If you have leftover sauce, store it in a separate container to prevent the rice from getting too soggy.
Refrigeration:
The rice and sauce can be refrigerated for up to 3-4 days.
Mangoes, if already sliced, should ideally be consumed within a day or two for the best taste and texture.
Reheating:
To reheat, gently warm the rice and sauce in the microwave or on the stovetop. Add a splash of coconut milk or water to the rice if it seems dry.
If using a microwave, cover the dish to retain moisture.
More Recipes You May Like
If you’re a fan of this Sweet Rice and Mango recipe, you might also love trying my Healthy Teriyaki Chicken Bowls. Additionally, my fresh Thai Basil Pesto is a great choice, especially since it can be frozen and used whenever you need it.
Make It Now! Full Recipe Card Below
Easy Sweet Rice with Mango
Discover a delightful and healthy dessert with our sweet rice with mango recipe. Perfect for satisfying your sweet cravings guilt-free!
Ingredients
- 1 cup jasmine rice, rinsed
- 3/4 cup water
- 1 14 oz can coconut milk, divided, 1 cup & 3/4 cup
- 5 tablespoons raw honey, divided, 3T & 2T
- pinch of salt
- 1 large mango, or 2 small
Instructions
- Add rice, water, 1 cup coconut milk, 3 Tablespoons raw honey, and salt to Instant Pot. Cook for 6 minutes on high pressure.
- While rice is cooking, make the sweet honey coconut sauce. Add remaining coconut milk and honey to microwave safe bowl. Microwave on high for 4 minutes.
- Peel and slice mango.
- Once timer sounds on Instant Pot, let sit for 10 minutes then release pressure. Fluff rice.
- Serve rice hot. Top with mango slices and sweet coconut sauce.
Notes
If making without an Instant Pot, cook jasmine rice according to the package but switch 1 cup of water for 1 cup coconut milk. Include additional ingredients above (honey and salt) when cooking the rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 42mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 3g
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