Mango Sticky Rice
Thai mango sticky rice combines creamy-sweet coconut milk sticky rice with fresh, fruity mango for an irresistible summery dessert that’s easy to make, low-budget, and naturally gluten-free and vegan!
Instructions
- 1
Rinse the sticky rice (1 cup) well until the water runs clear. Soak the [sticky rice] in clean cold water for 4-5 hours or overnight, then drain and rinse again.
- 2
Cook the [sticky rice] according to package instructions until translucent. This typically takes 20-40 minutes steamed.
- 3
Once the [sticky rice] is cooked, add full-fat coconut milk (1 cup) and sugar (0.25 cup) and stir well until combined. Optionally, add a [pinch salt] or a few [drops pandan extract] for enhanced flavor.
- 4
Allow the sweetened [sticky rice] to cool in the refrigerator for about 1 hour.
- 5
Serve with slices of mango (1 ripe) and an optional sprinkle of [sesame seeds]. For extra sauce, simmer coconut cream (0.33 cup) with cornstarch (1 tsp) until thickened and pour over. Serve with optional [lime wedges] for a tangy kick.
Nutrition Facts
Per portion
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