Mango Coconut Rice
Mango Coconut Rice
Directions
- In a small sauté pan, melt the butter on medium heat.
- Once fully melted and starting to bubble add shredded coconut and cook until fragrant.
- Add diced mango and heat thoroughly.
- Add coconut mango mixture, glazed pecans, and chives to reserved hot rice. Stir to combine but do not over mix.
Ingredients
- 1 tbsp Fair Meadow® unsalted Wisconsin butter
- 1/4 cup Bountiful Harvest® sweet shredded coconut, packed
- 3/4 cup Dole® mango cube, thawed and cut into quarters
- 2 1/2 cups West Creek® long grain rice , cooked, reserve hot
- 1/2 cup Magellan® pecan pieces, glazed
- 2 tbsp Peak Fresh Produce® Chives, Fresh, sliced fine