Sticky Coconut Black Rice with Mango and Lime


  • 2 tsp. Vita Coco Coconut Oil
  • 380g reduced fat coconut milk
  • 20g lemon grass, cut in half
  • 2 tbsp light brown sugar
  • Pinch of salt
  • 180g black rice
  • 1⁄2 tsp chili flakes
  • 1 ripe mango
  • 1 lime
  • 1 large sweet potato


  1. Preheat the oven at 180 degrees
  2. Peel and cut the sweet potato into small cubes and toss into a pan or baking tray with a tsp of Vita Coco Coconut Oil, chilli flakes, and a pinch of salt.
  3. Roast the potato in the oven for 15-20 minutes.
  4. Fry the lemon grass in a tsp of oil for a few minutes. Add the milk and bring to boil until bubbling.
  5. Stir in the rice and reduce the heat, allowing to cook for 35-40 minutes on low heat.
  6. Make the dressing by peeling the mango and slicing thinly.
  7. Zest and juice the lime and mix together with the mango in 
a bowl.
  8. Set aside until rice is ready.
  9. Dish the rice into a bowl and top with mango dressing to serve.



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