Thai 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!
Servings: 4 servings
Calories: 364kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
- Adjust the amount of sweetener: Add a little at a time to sweeten the sauce to your liking.
- For a thicker sauce: Simmer the sauce ingredients in a small saucepan with 1 teaspoon of cornstarch (in a slurry), stirring, until thickened.
- To make extra sauce: Combine ⅓-½ cup of coconut cream (or coconut milk + 1 tsp cornstarch) with 1-2 tbsp sweetener in a saucepan, bring to a boil, then simmer until thickened (1-2 minutes). Pour over the coconut mango rice when serving.
- For more flavor: Simmer the coconut milk and sweetener with a pandan leaf for several minutes to add extra aromatic flavor.
Nutrition
Calories: 364kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 249mg | Fiber: 2g | Sugar: 20g | Vitamin A: 560IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 3mg
