Crispy Savory Mango Curry Rice Cups
Ingredients
3 cups cooked jasmine rice, chilled
1 cup firm-ripe mango, finely diced
1/2 cup finely shredded carrot
1/3 cup thinly sliced scallions
2 large eggs
1/3 cup unsweetened coconut milk
1/2 cup panko breadcrumbs
2 tbsp neutral oil, plus more for the muffin pan
1 tsp mild curry powder
1/2 tsp garlic powder
3/4 tsp kosher salt
Dip
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice
- 1 tsp honey
- 2 tbsp chopped cilantro
- Pinch of salt
Instructions
- Prep the Pan: Heat the oven to 425 F. Generously oil a standard 12-cup muffin pan, including the upper edges of each cup.
- Mix the Binder: In a large bowl, whisk the eggs, coconut milk, 2 tbsp oil, curry powder, garlic powder and salt until combined.
- Fold in the Rice and Mango: Add the chilled rice, panko, carrot and scallions and toss until evenly coated. Gently fold in the diced mango last so the pieces stay intact.
- Pack the Cups: Divide the mixture evenly among the 12 muffin cups. Press each portion down firmly with the back of a spoon so the rice forms a compact cup.
- Bake Until Crisp: Bake for 22-26 minutes, rotating the pan once, until the tops are lightly golden and the edges are deeply crisp. Cool in the pan for 5 minutes, then loosen with a thin spatula.
- Make the Dip and Serve: Stir together the yogurt, lime juice, honey, cilantro and salt. Serve two warm rice cups per person with the curry-lime yogurt alongside.
Categories: Lunch & Dinner, Snacks
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