Mango Coconut Rice

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  • 1 tablespoon olive oil
  • 1 ½ cups long-grain rice
  • 1 (14 ounce) can unsweetened coconut milk
  • 2/3 cup water
  • 1 teaspoon salt
  • 1 large ripe mango, peeled and cubed


  1. In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango.
  2. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed. 
  3. Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

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