Best 3 Mango Lime Rice Recipes

**Tantalize your taste buds with a culinary journey to the tropics with this delectable Mango Lime Rice extravaganza!**

Embark on a flavor-filled adventure as we present a collection of tantalizing Mango Lime Rice recipes that will transport you to a tropical paradise. From the classic Mango Lime Rice, a harmonious blend of sweet mangoes, tangy lime, and fluffy rice, to its savory counterpart, the Spicy Mango Lime Rice, infused with a delightful kick of chili, these recipes offer a vibrant symphony of flavors.

For those seeking a vegetarian delight, the Mango Lime Tofu Rice is a symphony of textures and tastes, featuring succulent tofu enveloped in a tangy mango-lime sauce. Craving a seafood sensation? Dive into the depths of flavor with the Mango Lime Shrimp Rice, where succulent shrimp bask in a delectable mango-lime marinade. And for a vegan twist, the Mango Lime Black Bean Rice offers a hearty and flavorful experience, brimming with the goodness of black beans, sweet mangoes, and zesty lime.

Each recipe is carefully crafted to guide you through the culinary journey, ensuring that every bite is an explosion of tropical delight. Indulge in the aromatic symphony of spices, the perfect balance of sweet and tangy flavors, and the vibrant colors that make this Mango Lime Rice extravaganza a feast for the senses. Get ready to embark on a culinary adventure that will leave you craving more!

Let's cook with our 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

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

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.

Tips:

Use ripe mangoes: Ripe mangoes are sweeter and have a more intense flavor. If you don't have ripe mangoes, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
Use fresh limes: Fresh limes have a brighter, more acidic flavor than bottled lime juice. If you don't have fresh limes, you can use bottled lime juice, but be sure to add a little extra to compensate for the lack of flavor.
Don't overcook the rice: Overcooked rice will be mushy and bland. Cook the rice according to the package directions, or until it is tender but still has a slight bite to it.
Let the rice cool before serving: This will help the rice to absorb the flavors of the mango and lime.
Serve the rice warm or at room temperature: Mango lime rice can be served warm or at room temperature. It is a great side dish for grilled or roasted chicken, fish, or shrimp.

Conclusion:

Mango lime rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up ripe mangoes and limes, and it is also a healthy and flavorful dish. With its vibrant colors and refreshing flavors, mango lime rice is sure to be a hit at your next gathering.