Happy first Friday of December, fam!
The weather can’t decide who it wants to be today—hot enough to grill us, but with rain lurking like that one cousin who says they are “on the way.” Looks like we might be headed for a soggy festive season… but hey, rain is a blessing (even if it tries to sabotage our plans).
But forget all that—because today we are here for one thing and one thing only: FOOOOOOD!
On the menu: Creamy Mango–Chilli Chicken Bowls with Coconut Rice.
And honestly? All I can say is enjoy… enjoy… and ENJOOYYYYY!
How to make Creamy Mango-Chilli Chicken Bowls with Coconut Rice
Ingredients:
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- ½ cup water
- Pinch of salt
For the Creamy Mango-Chilli Chicken:
- 2 chicken breasts, sliced thinly
- 1 ripe mango, diced
- 1 tablespoon honey
- 1 teaspoon chilli flakes (adjust to taste)
- 2 tablespoons mayonnaise OR plain yogurt
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
For Garnish:
- Fresh coriander
- Toasted coconut flakes (optional)
- Lime wedges
Method:
Coconut Rice:
1. Rinse the rice until water runs clear.
*Combine rice, coconut milk, water, and salt in a pot.
*Bring to boil, reduce heat and simmer covered for 12 minutes.
*Turn off heat and let rest 5 minutes before fluffing.
Mango-Chilli Chicken:
1. Season sliced chicken with garlic powder, salt, and pepper.
*Heat olive oil in a pan and cook chicken until golden.
*Add diced mango, honey, lemon juice, and chilli flakes.
*Let the mango soften and release juice.
*Stir in mayo/yoghurt to create a glossy, creamy sauce.
*Cook 2 more minutes until slightly thickened.
Assemble:
*Spoon coconut rice into bowls.
*Top generously with mango-chilli chicken.
*Garnish with coriander, toasted coconut and lime squeeze.
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