20-Minute Vegan Mango Coconut (Printable)

A vibrant curry with mango, coconut, and chickpeas simmered to tropical perfection over rice.

# What You Need:

→ Rice

01 - 1 cup basmati or jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Curry

04 - 1 tablespoon coconut oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
08 - 1 red bell pepper, diced
09 - 1.5 cups ripe mango, diced
10 - 1 can (15 ounces) chickpeas, drained and rinsed
11 - 1 can (13.5 ounces) full-fat coconut milk
12 - 2 tablespoons curry powder
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon lime juice
17 - 1 tablespoon maple syrup or agave nectar
18 - 1/4 cup fresh cilantro, chopped for garnish

# How to Make It:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2 to 3 minutes until translucent.
03 - Add garlic, ginger, and bell pepper. Cook for another 2 minutes, stirring frequently.
04 - Stir in mango, chickpeas, coconut milk, curry powder, turmeric, salt, and black pepper. Mix thoroughly.
05 - Bring to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
06 - Stir in lime juice and maple syrup if using. Taste and adjust seasoning as needed.
07 - Serve curry over cooked rice. Garnish with fresh cilantro.

# Expert Advice:

01 -
  • It actually tastes like you spent hours cooking, but your weeknight stress doesn't have to prove it.
  • The curry sauce becomes this creamy, golden thing that makes even plain rice feel like a celebration.
  • Chickpeas give you real substance and protein without the fussy prep of other proteins.
02 -
  • Don't skip rinsing the chickpeas—I learned this the hard way when my first batch tasted saltier than the ocean.
  • Full-fat coconut milk isn't negotiable here; light milk creates a thin, sad sauce that tastes like it's apologizing.
  • If your mango tastes mealy or underripe, add that optional maple syrup because the curry won't taste right otherwise.
  • Lime juice goes in at the very end, not during cooking, or it becomes too muted to make a difference.
03 -
  • If your rice finishes before the curry, just cover it and let it rest—it actually gets better at holding together that way.
  • Make double the curry and freeze half in portions; it reheats beautifully and tastes even better the next day when flavors have settled.
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