Description
This traditional Thai dessert combines the sweetness and freshness of ripe mangoes with the chewiness of glutinous rice, served in a nutty and creamy coconut sauce.
Ingredients
Units
Scale
- 1 cup coconut milk
- 1/4 cup condensed milk
- Pinch of salt
- 1/2 cup sticky rice
- 1 cup water
- 2 ripe mangoes (peeled and sliced into bite sized strips or cubes)
- sesame seeds to sprinkle on top
Instructions
- Cover the rice with water and let is soak for 1 hour.
- Drain the rice and rinse it thoroughly. Drain it again.
- Add the rice and water to a small pot and bring to a boil. Lower heat to a simmer, cover and cook for 25 t0 30 minutes, until the rice is tender and sticky.
- Transfer the rice to a serving bowl and let it cool to room temperature.
- Meanwhile, in a small pot over low heat, combine the coconut milk, condensed milk, and salt, and stir until the sauce is warm. Turn the heat off and transfer the coconut sauce to a bowl. Set aside.
- Divide the sticky rice among 4 bowls (1/4 cup rice per bowl), and form a mound in the center of each bowl.
- Place the mango around the rice and finish by pouring the coconut sauce over the sticky rice.
- Sprinkle a few sesame seeds on top and serve.
Notes
This mango sticky rice recipe will keep refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 187
- Sugar: 7.1g
- Sodium: 28mg
- Fat: 2.3g
- Saturated Fat: 1.4g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 32.7g
- Fiber: 1.8g
- Protein: 2.7g
- Cholesterol: 4.3mg
