Fragrant golden coconut rice meets caramelized mango and zesty lime-roasted cashews in this tropical-inspired side dish or light meal. Vibrant, vegan, and perfect for summer.
⭐ Recipe Highlights:
Vegan & gluten-free
Naturally sweetened
Great as a side or base for Buddha bowls
Tropical and refreshing
📝 Ingredients
For the Golden Coconut Rice:
1 cup jasmine or basmati rice
1 cup full-fat coconut milk
1/2 cup water
1/2 tsp ground turmeric
1/2 tsp salt
1 tsp maple syrup or honey (optional)
For the Roasted Mango:
1 large ripe mango, peeled and cut into thick wedges
1 tsp olive oil
Pinch of salt
Pinch of chili flakes (optional)
For the Lime Cashews:
1/2 cup raw cashews
1 tsp lime zest
1 tbsp lime juice
1 tsp maple syrup
Pinch of salt
🧑🍳 Instructions
🔹 Step 1: Cook the Coconut Rice
Rinse the rice under cold water until the water runs clear.
In a saucepan, combine rice, coconut milk, water, turmeric, salt, and maple syrup.
Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Let sit covered for 5 minutes, then fluff with a fork.
🔹 Step 2: Roast the Mango
Preheat oven to 400°F (200°C) or use an air fryer at 375°F (190°C).
Toss mango slices with olive oil, salt, and chili flakes if using.
Roast on a parchment-lined tray for 10–12 minutes, or until edges are lightly caramelized.
🔹 Step 3: Toast the Lime Cashews
In a dry skillet over medium heat, toast cashews for 3–5 minutes until golden.
Turn off heat and add lime zest, juice, maple syrup, and salt. Stir quickly to coat.
Let cool on parchment paper.
🍽️ Assembly
Spoon coconut rice into a bowl or plate.
Top with roasted mango wedges and scatter lime cashews over the top.
Garnish with fresh mint, basil, or a squeeze of lime.
✅ Tips & Variations
Add edamame or tofu for protein.
Swap mango for roasted pineapple or peaches.
Make it spicy with chili oil drizzle or chopped jalapeños.