Best Mango Lime Rice Recipes

SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade. Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. For the Lime Jasmine Rice: Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

MANGO-LIME RICE

Steps:

• Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• Stir the cilantro and mango into the cooked rice to serve.

STICKY RICE WITH MANGO AND LIME

Steps:

• Rinse rice well under cold water, then drain.
• Place rice and water in a saucepan over medium heat and bring to the boil.
• Allow rice to simmer until almost all liquid has been absorbed.
• Remove pan from heat and pour coconut cream over rice.
• Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
• Stir sugar through rice and set aside.
• Place banana leaves in boiling water for 1-2 minutes or until they are soft.
• Divide rice into 6 portions.
• Spread half of each portion over the middle of the banana leaf.
• Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
• Cover filling with remaining portions of rice.
• Roll up leaves and secure with toothpicks.
• Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
• Serve warm or cold.

LIME-SCENTED POPPY SEED RICE PUDDING WITH MANGO

Steps:

• In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to asimmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes. stir the sugar, heavy cfream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango. MAKE AHEAD: The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
• While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
• Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!