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 - all coming together in just 35 minutes. I make this one on repeat during warmer months, and it never gets old. The best part? You get to choose your protein and customize every single bowl to your liking.
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Why You'll Love This Recipe
This tropical rice bowl layers fluffy coconut-scented rice with seasoned protein and fresh, vibrant toppings for a meal that's as satisfying as it is gorgeous.
- Easy weeknight dinner: With just a handful of steps and simple ingredients, this bowl comes together in about 35 minutes - no complicated techniques required.
- Completely customizable: Whether you're team shrimp, chicken, salmon, or tofu, this recipe works with whatever protein you have on hand (and whatever toppings you're feeling that day).
- Balanced and nourishing: Protein, healthy fats from avocado, fiber from black beans, and energizing carbs from coconut rice - this bowl genuinely has it all.
Ingredients
For the coconut rice:
- Calrose rice: This short-grain Japanese-style rice gets extra sticky and creamy when cooked in coconut milk - it's what makes this bowl feel special. You can find it at most grocery stores near the sushi rice.
- Coconut milk: I like using lite coconut milk but you can also use a full-fat canned coconut milk.
- Salt: Just a touch to balance the sweetness of the coconut.
For the protein:
- Protein of your choice: Large shrimp, boneless skinless chicken thighs or breast, salmon fillets, or extra-firm tofu all work beautifully here - more on that in the customize section below.
- Chili powder, garlic powder, smoked paprika, dried cilantro: This spice blend gives your protein a warm, slightly smoky flavor that pairs perfectly with the sweet mango. No need to marinate - just coat and cook.
- Oil of your choice: Avocado, olive, or coconut oil all work well. Avocado oil is my go-to since it has a high smoke point.
For the bowls:
- Black beans: Use canned for convenience - just drain and rinse. They add plant-based protein and fiber without any extra cooking.
- Ripe mangoes: Look for mangoes that give slightly when pressed. The sweetness of ripe mango is what makes this bowl sing.
- Ripe avocados: Same rule - gently press near the stem end. If it yields slightly, it's ready.
- Lime wedges: Don't skip these! A squeeze of fresh lime brightens the whole bowl.
- Hot honey (optional): A drizzle of hot honey over the top adds a sweet-heat finish that takes this bowl to the next level.
Ask the Dietitian: Is this bowl healthy?
Yes! This bowl is a genuinely well-rounded meal with a great mix of macronutrients and micronutrients, no matter which protein you choose. Two ingredients worth highlighting here are mango and avocado - both bring impressive nutrition to the table.
- Mango is rich in vitamin C and antioxidants: One cup of mango provides nearly 67% of the Daily Value for vitamin C, which plays a key role in immune function and skin health. Mango also contains antioxidants like beta-carotene, which may support eye health and reduce oxidative stress.
- Avocado provides heart-healthy fats: Avocados are rich in monounsaturated fats, particularly oleic acid, which research suggests may help support healthy cholesterol levels as part of a balanced diet.
- Black beans are a fiber powerhouse: One cup of black beans provides about 15 grams of fiber, which supports digestive health and helps keep you full and satisfied after the meal.
Customize it your way
Like all of my recipes, this Mango Coconut Tropical Rice Bowl is completely customizable. Mix and match your protein, oil, and toppings to make it your own.
- Protein of your choice: Shrimp, chicken, salmon, and tofu all work with this spice blend. Shrimp cooks the fastest (5-6 minutes total), while chicken and salmon need a bit more time. Tofu is a great plant-based option - just make sure to press out the moisture first so it gets nice and crispy.
- Oil of your choice: Avocado oil, olive oil, or coconut oil all work here. Coconut oil adds an extra tropical note if you want to lean into that vibe.
- Feel free to mix up the toppings: The recipe calls for mango, avocado, and black beans, but you could easily add diced red onion, shredded purple cabbage, sliced jalapeño, or a dollop of plain Greek yogurt in place of sour cream.
- Feel free to adjust the heat level: The hot honey drizzle is optional but highly recommended if you like a sweet-spicy contrast. You could also add a pinch of cayenne to the spice rub if you want more heat built in.
How to make Mango Coconut Tropical Rice Bowls
Here's how to make this easy and delicious recipe:
- Make the coconut rice: Rinse the Calrose rice under cold water until the water runs completely clear - this removes excess starch and keeps the rice from getting gummy. Add it to a medium saucepan with the full can of coconut milk, ¾ cup water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes. Once all the liquid is absorbed, remove it from the heat and let it steam (still covered) for 10 minutes before fluffing with a fork. Resist the urge to peek - letting it steam undisturbed is what gives it that perfect fluffy texture.
- Season and cook your protein: While the rice steams, season your protein generously with chili powder, garlic powder, smoked paprika, dried cilantro, salt, and pepper. Then cook based on your choice.
- Assemble the bowls: Divide the coconut rice among 4 bowls - roughly 1 cup per bowl. Top each with your cooked protein, a scoop of black beans, diced mango, and sliced avocado. Add a lime wedge on the side and drizzle with hot honey if you're using it. If you want to be precise about portioning, aim for about ¼ pound protein, ⅓ cup black beans, half a mango, and half an avocado per bowl.
- Garnish: Top with cilantro, hot honey, and limes if desired.
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Troubleshooting Tips
- Rice is too wet or mushy: This usually happens if you skip rinsing the rice or lift the lid too early during steaming. Make sure you rinse until the water runs clear and let it steam fully (covered) off the heat for the full 10 minutes.
- Protein is sticking to the pan: Make sure your pan is fully preheated before adding the oil and protein. A cold pan is the most common culprit here.
- Mango isn't sweet enough: If your mango is underripe, let it sit at room temperature for a day or two before using. You can also drizzle a little hot honey over it to compensate for any tartness.
Pairing
These bowls are wonderful with a sparkling water with lime or a light, tropical-style mocktail on the side. Here are a few of my other favorite drinks to serve alongside this recipe:
Scaling
This recipe doubles easily - just use a larger saucepan for the rice and cook your protein in batches so the pan doesn't get crowded (crowding causes steaming instead of searing). The spice blend scales proportionally, so just double everything.
Storage & Meal Prep Tips
This bowl is great for meal prep. Store each component separately in airtight containers in the fridge for up to 3 days - keep the mango and avocado separate until you're ready to eat so they stay fresh. The coconut rice reheats beautifully with a splash of water in the microwave for 60-90 seconds. Cook the protein fresh if possible, but leftovers reheat well too. Per USDA guidelines, make sure all proteins reach their safe internal temps before storing: 165°F for chicken, 145°F for salmon, and 165°F for shrimp and tofu dishes.
For freezer storage, the coconut rice freezes well for up to 2 months - portion it into freezer bags and reheat from frozen. I wouldn't recommend freezing the mango, avocado, or black beans once assembled.
Mango Coconut Tropical Rice Bowls
Ingredients
Coconut Rice Ingredients:
- 1½ cups Calrose rice
- 1 13.5 ounce can light coconut milk
- ½ cup water
- ½ teaspoon salt
Protein Ingredients:
- 1 pound 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 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried cilantro
- Salt and black pepper to taste
- 1 tablespoon 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
Instructions
- Rinse the Calrose rice under cold water until the water runs clear. Add 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.
Notes
Nutrition
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