A delightful tropical-inspired rice dish combining the sweetness of mango and coconut with the freshness of mint.
Toast the shredded coconut in a saucepan over medium heat until golden brown.
Keep stirring the coconut to prevent it from burning.
Add the chopped onion to the saucepan and sauté until translucent.
Use a medium heat to avoid browning the onion too quickly.
Stir in the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender.
Check the rice occasionally to ensure it doesn't stick to the bottom of the pan.
Gently fold in the diced mango and chopped mint. Serve warm.
Add the mango and mint just before serving to retain their freshness.
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