Mango Sticky Rice
A sweet and popular Thai classic dessert that is made with glutinous rice and fresh mangoes and topped with coconut milk.
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Servings: 4
Calories: 235kcal
Ingredients
- 1 cup of uncooked white sticky rice soaked for 30 minutes at least before cooking
- 2 chopped fresh mangoes - or frozen mango cubes if using frozen fruit, thaw first
- 1 can of coconut milk divided
- 1 cup of coconut milk and one cup of water goes into the rice cooker
Coconut milk mixture
- 1 cup of coconut milk
- 2.5 tablespoons light brown sugar
- ¼ teaspoon salt
Instructions
- Make sure the sticky rice is soaked in cold water for at least 30 minutes before cooking.
- Combine one cup of coconut milk, one cup of water, and 1 cup of uncooked sticky rice in the rice cooker. Once you've filled your rice cooker pot with rice, coconut milk, and water, turn it on.
- During the rice's cooking, cut the mangoes into cubes and chill until needed.
- Stir 1 cup of coconut milk with sugar and salt in a small saucepan on low heat until sugar dissolves. Let the coconut milk simmer constantly while stirring, then remove from heat.
- Serve sticky rice with chilled mangoes. Pour the warm coconut milk mixture over the sticky rice.
- Garnish with roasted sesame seeds.
- Serve warm and enjoy!
Nutrition
Calories: 235kcal | Carbohydrates: 43g | Protein: 2.8g | Fat: 6.6g | Saturated Fat: 5.3g | Sodium: 213mg | Potassium: 290mg | Fiber: 3.4g | Sugar: 29.5g | Calcium: 23mg | Iron: 1mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!