• 1 tablespoon olive oil
• 1½ cups long grain rice
• 1 14-ounce can unsweetened coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 1 large ripe mango, peeled and cubed
  

Directions: 
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. 
Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, 
and simmer about 20 minutes or until the liquid is absorbed.