Fresh ripe mango and sticky rice are sweetened with coconut milk, sugar and salt to create a classic dessert that’s very popular in Thailand and Vietnam.
Generally the rice is molded into a compact shape, then garnished with sliced mango. The rice is meant to be warm and the mango chilled, and then a warm, sweet and salty coconut sauce adds the finishing touch. Delicious and simple to create!
Prep time: 0 min | Total time: 0 min | 4 Servings
raw sushi or sweet rice (it’s important to use sushi or sweet rice, available in Asian markets or online, for the correct consistency)
unsweetened coconut milk (13-1/2 oz can)
ripe Earthbound Farm Organic Mangos (peeled, pitted, sliced and chilled)
toasted unsweetened shredded coconut (as garnish, optional)
Place the rice in a large saucepan and cover with cold water. Let sit at room temperature for 30 minutes.
Do not drain the rice. Add the 1/2 teaspoon of salt and bring the mixture to a boil over high heat. Reduce the heat to maintain a simmer and place a lid on the pot, slightly askew so that some of the steam escapes. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes.
Meanwhile, combine the coconut milk, sugar and 1 teaspoon salt in a small saucepan and cook over medium heat, stirring occasionally, until the mixture is hot, about 5 minutes.
Add 1 cup of the hot coconut milk to the cooked rice and stir to combine.
Transfer the rice to a platter and press into a compact shape (or use custard dishes to create individual servings). Arrange the chilled mango slices around the rice. Garnish with the toasted coconut, if you like, and serve the remaining sweet coconut sauce on the side.
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