Mango with coconut rice

When I was a 22 year old pipsqueak I got on a plane and headed off to Thailand to teach English. While there I ate my first ever mango, and discovered one of my favourite ways to eat said mango, being with coconut rice. For all of 20 baht (50p) you were handed a polystyrene takeaway box, spoon, copious amounts of sticky coconut rice, half a chopped up mango and the world’s sweetest coconut sauce. This recipe is the closest thing I’ve managed to make, and it’s yummy. Now if someone can explain to me how 1996 is 25 years ago I’d be very grateful, because it feels like yesterday.


1 cup jasmine rice (khao hom mali)

1 cup coconut milk + 1/4 cup extra

1 cup water

1/2 a mango*

2 tbsp sugar syrup**


  1. Wash and drain the rice three times in cold water, then put the rice, 1 cup of coconut milk and water in a saucepan. Cover, bring to the boil, then reduce to a low simmer for 10-15 minutes until the rice is cooked and all of the water has been absorbed.
  2. Fluff up with a fork and set to one side, or eat it because it’s delicious.
  3. Use a sharp knife to gently cut off the skin from the mango, then slice the flesh off keeping your knife against the flat side of the stone, and chop into chunks.
  4. Wash your hands again because they’ll be really sticky.
  5. Mix the additional coconut milk with the sugar syrup to make the super easy sauce, adding a little more syrup if you want it sweeter.
  6. Serve up all three elements together and slap away any hands that try to pinch your spoon.

‘* I’ve been known to defrost frozen mango chunks to make this when fresh isn’t available

‘** To make sugar syrup simmer 1 part water to 2 parts sugar until the sugar has dissolved, then leave to cool

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