Photo by: Rick Wetherbee

Crab and Coconut Risotto with Mango

This sweet mélange of flavors makes a delicious first course or an appetizing light lunch.

  • Yield: Makes 4 servings


  • 2 tablespoons butter
  • 3/4 cup chopped sweet onion
  • 1 cup Arborio rice
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 1 none (13.5-ounce) can light coconut milk, divided
  • 2 1/2 cups chicken broth, heated
  • 1/2 pound lump crabmeat
  • 1 none ripe mango, chopped
  • none Flaked coconut


Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.


Go to Full Version of

Crab and Coconut Risotto with Mango Recipe