Sticky Coconut Rice Topped With Mango (Kow Neuw Mamuang)2012-06-04
- Yield : 4 servings
- Servings : 4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 1:25 h
From the author, Toni Okamoto: Mangoes are in season, which means they’re super cheap! I bought the one for the recipe for the inexpensive price of … $.50 cents! Sticky Rice with Mango for the win!
This recipe was inspired by my all-time favorite book, The Joy of Vegan Baking. If you don’t have it, I highly suggest you go and buy it right now! I’ve made this a million times from her book and have finally perfected the recipe to suit my loving. I hope you enjoy it as much as I do!
From Plant-Based on a Budget:
This simple, delicious Sticky Rice with Mango recipe will take you straight to a warm beach in Thailand! Our favorite part of this dessert? There’s no baking required. You just cook the rice in a pot according to its instructions, add the coconut milk and sugar and let it cool down. Top with your fresh, sweet, and juicy sliced mango and voila! In just 3 simple steps, you can have a dessert that’s creamy, affordable and so fruity. What’s not to like?
The Perfect Match
After giving this sticky rice with mango recipe a try, you will probably agree with us regarding the absolute perfect match mango and coconut make. The creaminess of the thick canned coconut milk complements the sweet mango perfectly. You should give this combo a go, be it in this recipe, a frozen mango, and coconut milk (like the Soy delicious brand) smoothie, or as an oatmeal variation by using a splash of coconut milk topped with some freshly sliced mango and coconut flakes. It really is, as they say, a match made in heaven!
Are you excited to prepare this Thai-inspired dessert? Give it a try and let us know what you think! We’re sure you’ll absolutely love it!
Photos by Alfonso Revilla
- 1 cup of sticky rice
- ⅔ cup of water
- 1 cup of full-fat coconut milk (from a can)
- ¼ cup of sugar
- 1 ripe mango, peeled and sliced
- Sesame seeds, for garnish (optional)
To cook the rice, follow the instructions on the package.
Once it's finished, add the coconut milk and sugar and stir well. Let sit in the refrigerator for about an hour to cool off. Serve with slices of mango and the optional sesame seeds.
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