Grilled mango-and-coconut rice


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 to 8 servings
*PLUS Cooking time: 25 minutes, Grilling Time: 8 minutes


  • 1 firm but ripe mango

  • 1 red bell pepper

  • 398-mL can coconut milk, preferably light

  • 284-mL can undiluted chicken broth

  • 1/2 tsp salt

  • 1 1/2 cups uncooked long-grain rice

  • 1 avocado

  • 3 green onions


  • Oil grill and preheat barbecue to medium-high. Peel mango. Slice pulp from stone in large thick pieces. Core and seed pepper, then cut in half. Grill pepper halves, about 4 minutes. Turn over and grill until lightly charred, from 3 to 4 more minutes. Add mango pieces to barbecue when you turn pepper halves. Grill until hot, about 2 minutes per side. Remove from barbecue and cut into bite-size pieces. These can be prepared up to 1 day ahead and will keep well, covered and refrigerated.

  • In a medium-size saucepan, stir coconut milk with broth and salt. Bring to a boil, stirring occasionally, over medium-high heat. Stir in rice. Cover and reduce heat to low. Simmer until rice is tender, about 20 minutes. Remove lid and cook until liquid is absorbed, about 5 minutes. Remove avocado pit. Chop avocado. Stir into rice along with mango, pepper and onions. Serve warm or at room temperature with South Seas Chicken, fish or pork.

Nutrition (per serving)

Calories 233, Protein 5.4g, Carbohydrates 37.5g, Fat 7.2g, Fibre 1.9g, Sodium 403mg.

Dish up this fragrant rice with barbecued chicken. Any leftovers will make a refreshing salad.