Best 3 Mango Lime Rice Recipes

If you are looking for a flavorful and refreshing dish to brighten your meal, mango lime rice is a perfect choice. The combination of sweet mangoes, tangy lime, and fluffy rice creates a vibrant and satisfying dish that is sure to please everyone at your table. This dish is easy to make and can be tailored to your own personal preferences. Whether you like your rice spicy, sweet, or somewhere in between, there is a mango lime rice recipe that is perfect for you. So gather your ingredients and get ready to enjoy this delicious and versatile dish.

Here are our top 3 tried and tested recipes!

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

Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice image

Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.

Provided by mandy6488

Categories Coconut

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 mango, peeled and finely diced
3 scallions, sliced
2 basil leaves, julienned
1 lime, juice of
kosher salt
fresh ground black pepper
1 fresh jalapeno, sliced
3 garlic cloves, thinly sliced
1/2 inch gingerroot, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zest of
1/4 cup coconut milk
1/2 cup basil, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons pepper
1 lb shrimp, peeled, deveined
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
1 teaspoon salt
1/2 lime, zest of

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.

Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31

STICKY RICE WITH MANGO AND LIME

Sticky Rice with Mango and Lime image

Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.

Provided by KitchenManiac

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup glutinous rice
2 1/2 cups water
1/2 cup coconut cream
3 tablespoons sugar
6 pieces banana leaves (15 cm or 6 inches square)
1 mango, peeled and chopped
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon grated palm sugar

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.

MANGO-LIME RICE

Mango-Lime Rice image

This rice is great with grilled chicken or fish! Excellent for a hot summer day!

Provided by Jess

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 5

Ingredients

2 cups brown rice
4 cups water
1 tablespoon fresh lime juice
½ cup chopped fresh cilantro
1 mango, peeled, pitted, and cut into 1/2 inch cubes

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.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 26.3 g, Fat 0.9 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 2.1 g

Tips:

Use fresh, ripe mangoes. This will ensure the best flavor and texture in your dish.
If you don't have fresh mangoes, you can use frozen or canned mangoes. Just be sure to thaw or drain them before using.
Use high-quality rice. This will also help to ensure the best flavor and texture in your dish.
Be careful not to overcook the rice. It should be cooked through, but still have a slight bite to it.
Add the lime juice and zest just before serving. This will help to brighten the flavors of the dish.
Serve the mango lime rice with your favorite protein and vegetables. It's a versatile dish that can be enjoyed in many different ways.

Conclusion:

Mango lime rice is a delicious and easy-to-make dish that is perfect for a summer meal. It's also a great way to use up leftover rice. With its bright flavors and colorful appearance, mango lime rice is sure to be a hit with your family and friends.