Mango Coconut Tropical Rice Bowls

If you're craving something that feels like a mini vacation on a plate, this Mango Coconut Tropical Rice Bowls is exactly what you need. Creamy coconut rice is topped with bold, spiced protein, sweet mango, buttery avocado, and hearty black beans.

This recipe stars U.S.-grown medium grain Calrose rice and comes to us from our friend @cheerfulchoices in partnership with USA Rice.

  • Servings
    6
  • Prep Time
    15 mins
  • Cook Time
    20 mins
  • Total Time
    35 mins

Ingredients

Coconut Rice Ingredients:

  • 1½ cups Calrose rice
  • 1 13.5 oz can light coconut milk
  • ½ cup water
  • ½ tsp salt

Protein Ingredients:

  • 1 lbs protein of your choice (large shrimp peeled and deveined, boneless skinless chicken thighs or breast, salmon fillets, or extra firm tofu cut into cubes)
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried cilantro
  • Salt and black pepper to taste
  • 1 tbsp oil of your choice (avocado oil, olive oil, or coconut oil)

Bowl Ingredients:

  • 1 can black beans, drained and rinsed
  • 2 ripe mangoes, diced
  • 2 large ripe avocados, sliced
  • Lime wedges, for serving
  • Optional: Hot honey

Directions

  • Add Calrose rice to a medium saucepan with the coconut milk, water, and salt. Let everything soak in the pan for 15 minutes.
  • Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes without stirring until all liquid is absorbed and rice is tender. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork before serving.
  • Season your protein with chili powder, garlic powder, smoked paprika, dried cilantro, salt, and pepper. Cook based on whichever protein you choose.

    For Shrimp    : Heat a skillet or grill pan over medium-high heat and add oil. Cook shrimp 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat immediately.

    For Chicken    : Heat a grill pan or skillet over medium heat and add oil. Cook chicken 6-7 minutes per side, flipping once, until fully cooked and the internal temperature reaches 165°F (75°C). Let rest 5 minutes before slicing.

    For Salmon    : Heat a skillet over medium-high heat and add oil. Cook salmon skin-side down for 4-5 minutes, then flip and cook another 2-3 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C).

    For Tofu    : Press excess moisture from the tofu and cut into cubes. Heat a skillet over medium heat and add oil. Pan-fry the tofu cubes for 4-5 minutes per side until golden and crispy on the outside.
  • Divide the coconut rice among 4 bowls. Top each with your cooked protein, black beans, diced mango, and sliced avocado.