Coconut Mango Fish

When I first experimented with tropical flavors, this Coconut Mango Fish recipe quickly climbed to the top of my dinner rotation. Brighten up your dinner table with this tropical Coconut Mango Fish dish that’s bursting with flavor and color! It all began on an ordinary Tuesday evening when I was craving something light, healthy, and exciting. With just 15 minutes of prep and 15 minutes of cooking, this dish is perfect for busy weeknights or simple weekend gatherings. The combination of succulent white fish, creamy coconut milk, and juicy mangoes creates a mouthwatering harmony that’s as visually appealing as it is delicious. Plus, at just around 350 calories per serving, it fits neatly into a balanced eating plan—ideal for anyone interested in healthy cooking without sacrificing taste.

This recipe is a celebration of fresh ingredients and straightforward techniques, making it beginner-friendly and approachable even if you’ve never ventured beyond basic sautéing. You’ll start by seasoning tender fish fillets before building an aromatic base with garlic, ginger, and curry powder. From there, a splash of lime juice and fish sauce adds that irresistible zing, while diced mangoes and red bell pepper bring vibrant color and natural sweetness. Whether you’re cooking for lunch, dinner, or a small dinner party, you’ll find that this Coconut Mango Fish feels both exotic and comforting. It’s seafood elevated to a tropical escape on your plate—simple enough for an effortless meal but impressive enough to delight guests.

KEY INGREDIENTS IN COCONUT MANGO FISH

Every ingredient in this recipe plays a vital role in creating a balanced, tropical flavor profile. From the tender fish fillets to the fresh cilantro garnish, each component brings its own texture, aroma, and taste to the party. Here’s what you’ll need:

• White fish fillets

Choose mild, flaky varieties like tilapia or cod. These fillets absorb the coconut-mango sauce beautifully without overpowering its delicate sweetness.

• Coconut milk

This creamy liquid forms the luscious base of the sauce, adding richness and a hint of tropical sweetness that complements the tart lime and juicy mango.

• Ripe mangoes

Fresh, peeled, and diced mangoes lend vibrant color and natural sweetness that brighten every bite and balance the savory curry flavors.

• Red bell pepper

Sliced red bell pepper adds a subtle crunch and a pop of color, along with a mild sweetness that works in harmony with the mango.

• Lime juice

Fresh lime juice gives the sauce a lively tang, cutting through the creaminess of the coconut milk and enhancing the overall brightness.

• Fish sauce

A staple in Southeast Asian cuisine, fish sauce delivers that signature umami depth and salty complexity to round out the flavors.

• Olive oil

A splash of olive oil helps sauté the aromatics and prevents sticking, contributing a light, fruity note to the dish.

• Garlic

Minced garlic creates a savory foundation, infusing the oil with its pungent, aromatic flavor.

• Ginger

Freshly grated ginger adds warmth and a gentle peppery bite, elevating the tropical theme with its signature zing.

• Curry powder

A blend of spices that introduces earthy warmth and a hint of exotic complexity to the sauce.

• Salt and pepper

Simple seasonings that enhance and harmonize all the other flavors without overwhelming them.

• Fresh cilantro

A bright garnish that brings a burst of herbal freshness and a lovely green contrast on top.

• Cooked jasmine rice

The perfect bed for soaking up every drop of the creamy mango-coconut sauce, lending a fragrant, floral aroma to the final plate.

HOW TO MAKE COCONUT MANGO FISH

Bringing this vibrant dish together is both simple and rewarding. You’ll start on the stovetop and end with a skillet full of tender fish fillets bathed in a creamy, mango-infused sauce. Follow these steps to achieve perfect results every time:

1. Season the fish fillets with salt and pepper, coating both sides evenly. Set them aside while you prepare the sauce to let the flavors settle in.

2. In a large skillet, heat the olive oil over medium heat until shimmering. Add the garlic and ginger, sautéing for about 30 seconds or until they become fragrant.

3. Stir in the curry powder and sliced red bell pepper. Cook for 2–3 minutes, stirring occasionally, until the pepper softens slightly and the spices bloom in the oil.

4. Pour in the coconut milk, lime juice, and fish sauce, whisking gently. Bring the mixture to a gentle simmer, allowing the flavors to meld for about a minute.

5. Add the diced mangoes to the skillet, stirring carefully to combine them into the creamy sauce without breaking them down completely.

6. Place the seasoned fish fillets in the skillet, nestling them into the sauce. Spoon some of the coconut-mango mixture over the top of each fillet to coat evenly.

7. Cover the skillet with a tight-fitting lid and let the fish simmer for 8–10 minutes, or until the fillets are opaque and flake easily with a fork.

8. Remove the lid and taste the sauce. Adjust the seasoning with more salt or lime juice if needed to achieve the perfect balance.

9. Serve each fillet over a bed of jasmine rice, garnishing generously with fresh cilantro to add a final touch of color and herbal brightness.

SERVING SUGGESTIONS FOR COCONUT MANGO FISH

When it comes to presenting Coconut Mango Fish, the right accompaniments can elevate the experience from “delicious dinner” to “unforgettable feast.” This dish’s bright colors and creamy sauce pair wonderfully with everything from crisp greens to simple grains. Here are some ideas to make your meal stand out:

• Serve on a bed of jasmine rice, spooning the luscious mango-coconut sauce generously over the top to soak into every grain for an irresistible, fragrant base.

• Pair with steamed vegetables such as broccoli, snow peas, or baby bok choy to introduce fresh crunch and vibrant color that balance the creamy richness of the fish.

• Complement with a light green salad dressed in a zesty lime vinaigrette, tossing mixed greens, cucumber ribbons, and cherry tomatoes for a refreshing contrast.

• Offer a chilled tropical drink—think coconut water with a hint of mint or a lightly sweetened iced tea—to cleanse the palate between bites and enhance the island-inspired mood.

HOW TO STORE COCONUT MANGO FISH

Proper storage ensures that your Coconut Mango Fish stays fresh, flavorful, and safe to enjoy later. Whether you’re saving leftovers for a quick lunch or planning to freeze portions for another night, these tips will help you maintain that delicious tropical taste:

• Refrigerator storage: Allow the dish to cool to room temperature (no more than two hours on the counter), then transfer it into an airtight container. Store in the fridge for up to 2 days, making sure the lid seals tightly to preserve moisture.

• Separate components: If possible, keep the rice and fish-sauce mixture in different containers. This helps prevent the rice from becoming too soggy and keeps flavors distinct when reheating.

• Freezing: For longer storage, place the cooled fish and sauce into a freezer-safe container or heavy-duty zip-top bag. Remove as much air as possible and label it with the date. It will maintain good quality for up to 1 month.

• Gentle reheating: Thaw frozen portions in the fridge overnight. Reheat on the stovetop over low heat or in the microwave at short intervals, stirring gently to restore the creamy consistency without overcooking the fish.

CONCLUSION

Coconut Mango Fish is the ultimate testament to how simple ingredients can come together to create something truly extraordinary. From the first alchemy of garlic, ginger, and curry powder in warm olive oil to the final flourish of fresh cilantro, every step in this recipe is designed to celebrate tropical flavors and bright hues. With just 15 minutes of prep and an additional 15 minutes of cooking, you’re rewarded with tender, flaky white fish nestled in a silky coconut-mango sauce that’s both sweet and tangy. Whether you’re cooking for a busy weeknight dinner or treating friends to a special meal, this dish strikes the perfect balance between approachable technique and impressive presentation. Feel free to print this article and save it for later—you’ll want to recreate these island-inspired flavors again and again. And if you’re curious about substitutions, nutritional information, or curious kitchen tips, you can find an FAQ just below.

I’d love to hear about your experience making this Coconut Mango Fish! Did the flavors remind you of a beachside getaway? What side dishes or drinks did you choose to serve with it? If you have any questions, need help troubleshooting a step, or simply want to share your feedback, please leave a comment. Your stories and suggestions help build a vibrant community of home cooks who love exploring healthy, easy dinner ideas. Happy cooking, and may your next meal be as bright and flavorful as this tropical delight!

Print Recipe

Coconut Mango Fish

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 350

Description

Savor the delicious blend of tender fish, creamy coconut milk, and juicy mangoes with a hint of lime and ginger. This recipe offers a delightful taste of the tropics, perfect for weeknight meals or special occasions.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 white fish fillets (such as tilapia or cod)

• 1 cup coconut milk

• 2 ripe mangoes, peeled and diced

• 1 red bell pepper, sliced

• 2 tablespoons lime juice

• 2 tablespoons fish sauce

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 teaspoon curry powder

• Salt and pepper to taste

• Fresh cilantro for garnish

• Cooked jasmine rice for serving

Instructions

1. Season the fish fillets with salt and pepper. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and ginger, sautéing until fragrant.
3. Stir in the curry powder and sliced red bell pepper. Cook for 2-3 minutes until the pepper softens slightly.
4. Pour in the coconut milk, lime juice, and fish sauce. Bring the mixture to a gentle simmer.
5. Add the diced mangoes and stir well to combine.
6. Place the fish fillets in the skillet, spooning some of the sauce over the top of each fillet.
7. Cover the skillet and let the fish simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Taste the sauce and adjust the seasoning with more salt or lime juice if needed.
9. Serve the coconut mango fish over a bed of jasmine rice, garnished with fresh cilantro.

Note

• For a spicier dish, add a chopped chili pepper along with the garlic and ginger.
• This recipe pairs well with a side of steamed vegetables or a light green salad.
• You can substitute the white fish with salmon or shrimp for a different flavor profile.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Keywords: coconut fish, mango recipe, seafood, tropical flavors, easy dinner, healthy cooking