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Mango + Coconut Forbidden Rice

You only need 30 minutes for this rich satisfying Mango + Coconut Forbidden Rice. Full of antioxidants, it is also low-histamine, gluten-free, and Vegan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Sides
Cuisine American, Asian
Servings 4 -6


  • Metal Sieve
  • Sauce pan


  • 1 cup raw forbidden rice
  • Water for soaking and rinsing
  • 1 1/4 cup full fat coconut milk plus extra for serving
  • 1/2 cup filtered water
  • 1 teaspoon sea salt
  • Medium sauce pan
  • 1 cup fresh mango diced, or defrosted mango pieces
  • 1/4 cup fresh cilantro leaves chopped
  • 2 scallions green parts only, thinly sliced
  • Salt and pepper to taste


  • Soak black rice in a medium bowl of filtered water for 15-30 minutes. Drain using metal sieve, and rinse several times in fresh running water.
  • Add rice, 1 1/4 cup full fat coconut milk, 1/2 cup filtered water, and 1 teaspoon sea salt to a small saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to maintain a simmer. Let cook about 30 minutes, or according to your package instructions. Remove from heat, and let sit one minute before removing the lid and fluffing with a fork. It rice seems dry, add a couple of extra tablespoons of coconut milk.
  • While the rice is cooking, chop mango, cilantro and scallions, then set aside.
  • Add cooked rice, mango, cilantro, onion, salt and pepper to a medium bowl. Toss to combine, adjust seasonings to taste, and serve immediately.
  • Rice will keep a couple of days in the refrigerator.


  • You can skip the step of soaking the rice, however this process helps clean the grains and reduce overall toxins exposure.
  • If using frozen mango, you may need to drain the excess water once defrosted.
Keyword Gluten Free, Low Histamine, Superfood, Vegan
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