Name: Crispy Rice Cakes with Mango Chili Salsa & Coconut Cream Drizzle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Tropical Fusion
Ingredients: 1 cup white rice; 1/2 teaspoon salt; 2 cups cold water; 2 tablespoons olive oil; 1 mango, peeled and diced; 1 chili pepper, finely chopped; 1 lime, juiced; 5 mint leaves, chopped; 1/2 cup coconut milk (thick top layer preferred); 1 tablespoon maple syrup; 1 teaspoon sesame seeds

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These crispy rice cakes bring together sweet mango, zesty lime, spicy chili, and a silky coconut cream drizzle for a tropical, refreshing appetizer or snack. Made entirely from simple, whole ingredients, they offer a satisfying contrast of textures—crispy, creamy, juicy, and fresh in every bite.

Why You’ll Love This Recipe

This recipe is a beautiful blend of vibrant flavors and natural ingredients. The rice cakes are perfectly crisp on the outside while tender inside, providing a neutral base for the bright, fruity salsa. The coconut cream drizzle adds a smooth, lightly sweet finish that ties everything together. It’s easy to make, naturally dairy-free, and ideal for entertaining, snacking, or adding something refreshing to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup white rice
1/2 teaspoon salt
2 cups cold water
2 tablespoons olive oil
1 mango, peeled and diced
1 chili pepper, finely chopped
1 lime, juiced
5 mint leaves, chopped
1/2 cup coconut milk (thick top layer preferred)
1 tablespoon maple syrup
1 teaspoon sesame seeds

Directions

Rinse the white rice under cold water. Add to a pot with 2 cups cold water and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let cool completely.
Scoop handfuls of cooled rice and press into small flat patties to form rice cakes.
Heat olive oil in a pan over medium heat. Fry each rice cake for 3–4 minutes per side until golden and crispy.
Peel the mango, remove the pit, and cut the flesh into small cubes.
Trim and finely chop the chili pepper, then chop the mint leaves.
In a bowl, combine mango, chili, mint, and lime juice to make the salsa.
In another bowl, scoop the thick layer from the coconut milk and whisk it with maple syrup until smooth and creamy.
Toast sesame seeds in a dry pan for 1–2 minutes until lightly golden.
Assemble by topping each rice cake with mango salsa, drizzling with coconut cream, and sprinkling sesame seeds over the top.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Add finely chopped cucumber to the salsa for extra freshness.
Replace mint with cilantro for a different herbal twist.
Add a small amount of grated ginger to the coconut cream for a warm, aromatic note.
Use jasmine or basmati rice for added fragrance.
Add crushed roasted nuts on top for extra crunch.

Storage/Reheating

Store rice cakes separately from the salsa and coconut cream to maintain crispiness.
Refrigerate rice cakes in an airtight container for up to 3 days. Reheat them in a skillet or air fryer until hot and crisp.
Keep the mango salsa chilled in a sealed container for up to 2 days.
Store coconut cream drizzle in the refrigerator for up to 3 days; whisk again before using.

FAQs

How can I get the rice cakes to hold together better?

Letting the rice cool completely helps it become sticky enough to form firm patties.

Can I bake the rice cakes instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until crisp.

Can I use frozen mango?

Yes, thaw it completely and drain excess liquid before chopping.

Is there a substitute for mint?

Cilantro or Thai basil both work well.

Can I make the rice cakes ahead of time?

You can shape them ahead and refrigerate for up to 24 hours before frying.

Can I use light coconut milk?

Light coconut milk won’t be as thick, but it can work. Chill the can first to help separate the cream.

How spicy is this recipe?

It depends on the chili used. You can adjust the heat by adding more or less chili.

Can I use brown rice?

Yes, but the cakes may be less sticky and slightly harder to shape.

Can I add extra sweetness?

A bit more maple syrup in the coconut cream can enhance sweetness without overpowering the dish.

Do the rice cakes stay crispy after assembling?

They are crispest when topped right before serving. Assemble just before eating for best texture.

Conclusion

These Crispy Rice Cakes with Mango Chili Salsa and Coconut Cream Drizzle offer a delightful balance of flavors and textures, all made from simple, wholesome ingredients. Whether served as a light appetizer, a snack, or a vibrant party dish, they deliver freshness, crunch, and tropical brightness in every bite. Perfect for anyone seeking a unique, refreshing recipe that feels both special and effortless.

Crispy Rice Cakes with Mango Chili Salsa & Coconut Cream Drizzle