Black Beans and Mango on Coconut Rice

Apr 07, 2021 by

Have you ever loved a restaurant dish so much that you tried recreating it at home? That’s what’s happening here! The Foundation restaurant (which is sadly no longer open) used to serve an amazing comfort-food dish called The Upper East side, made with rice, black beans and mango. It was a unique and wonderful combination.

I wouldn’t say this recipe below is a dead ringer for The Foundation’s version, but it definitely satisfied my craving. I couldn’t remember what exactly The Foundation chefs would use as a garnish on top of the mango — it was tomato something. Maybe a salsa or a chutney? I’ve gone with a chutney. You can make your own ahead of time (try a recipe online) or buy something from the store…or keep things simple and skip this step. Also, I don’t think the rice in their dish was made with coconut milk (but it’s so delicious…you need to try!).

When I made this dish in stories, I used garlic and onion powder — of course, you can do the same! However, below, I’ve suggested using fresh onion and garlic because I think these ingredients would improve the dish. Either will work.

I also love how inexpensive this dish is to make, even more so if you can find mangos on sale! Plant-based cooking does not have to be expensive. So many staples, like rice and beans, are on the affordable side. Hope you love this dish as much as I do!

Serves two (if you have big appetites like we do!)


For the coconut rice
  • 1 1/2 c Jasmine rice
  • 1 c coconut milk
  • 2 c water
  • 1 tsp salt
For the mangos
  • 5 ripe Ataulfo mangos (~ 3 cups, cubed)
  • 1/2 c coconut milk
For the black beans
  • 2 x 398mL/14 fl oz cans black beans (drained and rinsed)
  • 3 tbsp oil
  • 1 red onion (chopped)
  • 3 garlic cloves (minced)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tbsp veg bouillon paste
  • 1/2 tsp salt
  • 3/4 c hot water
For the garnish
  • 1/2 c tomato chutney
  • Cilantro
  • 2 limes


Rated 4.9 out of 5
4.9 out of 5 stars (based on 10 reviews)

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Rated 5 out of 5
May 13, 2021

This looks very tasty….have not yet made it but could the black bean mixture be made a day ahead and reheated….?


Very good!

Rated 5 out of 5
April 19, 2021

Prepped this for lunches this week and the flavours are outstanding! Agreed with the other commenter about less salt, I only added 1 heaping tsp of veg stock bouillon and will omit the half tsp of salt next time. But the mangos in coconut milk is genius. I purchased mangoes but to my dismay they were all bad so I subbed frozen mango with great results. Rice turned out great in Instant Pot, 2 minutes at high pressure with natural release. Thanks for a great recipe Erin!



Rated 5 out of 5
April 18, 2021

OMG so so good! Fast weeknight dinner but good enough for company (when we can have some;) This will definitely be in regular rotation thank you for sharing Erin


Amazing flavours

Rated 5 out of 5
April 13, 2021

Made this for a friend and three people I cook for weekly. It was simple to make and absolutely packed with flavours that complimented one another. I will be making this time and time again. Thank you for sharing!



Rated 4 out of 5
April 12, 2021

It reminded me of a trip to Cuba, all the flavors together- delicious!
Next time I’d cut out the salt all together, as it was a bit salty for our liking, but otherwise the beans can be used for so many purposes!