top of page

Jasmine Mango Rice

1 cup Jasmine Rice

1 cup water

3/4 cup coconut milk

1 TBSP TTOV's Persian Lime EVOO

2 TBSP unsweetened finely shredded coconut, toasted

1 ripe mango (cut into small bite size pieces)

1/2 bunch of fresh cilantro, chopped

Place rice, water, coconut milk, olive oil, and coconut in microwave safe bowl. Cover and cook on high for 10 minutes. Stir and cook another 2 minutes. Salt and pepper to taste. Mix mango and cilantro into rice.

Place rice in serving bowls, drizzle with lime EVOO and top with shrimp. Sprinkle with more cilantro and toasted coconut.

bottom of page