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So, sweet rice for dessert is not my favorite, but I will say that I did try this mango sweet rice and it was actually really good. Everyone else loooooved it. So maybe you’ll like it too. Although it’s not as easy as throwing a brownie mix in the oven, this dessert recipe really isn’t all that complicated. In my opinion, it’s always hard to think up a yummy dessert with Asian cuisine because you don’t want to ruin all of the beautiful flavors from a dish with a heavy chocolate dessert or something. This mango sticky rice turned out perfect and it really does the trick! It’s a perfect way to end a great meal.
How Can You Tell If A Mango Is Ripe?
You should gently squeeze it to tell if a mango is ripe.
A ripe mango will give slightly, so you know the inside flesh is soft and ripe.
Are Mangos Good For You?
Mango is high in vitamin C, fiber and pectin making it a perfect fruit that helps in controlling high cholesterol level.
Mango is also good for your skin.
What Kind Of Rice Is Sticky Rice?
Sticky rice is a different type of grain than other types of rice.
Sticky rice should be steamed, not boiled.
Look for long-grain Thai sticky rice in your grocery store.
Mango Sticky Rice
Mango Sticky Rice
This mango sticky rice turned out perfect and it really does the trick! It's a perfect way to end a great meal.
Ingredients
Recipe by Scrumptious.typepad.com
- 1 1/2 Cups Rice, Long-grain Sticky
- 2 Cups Coconut Milk, Unsweetened
- 1 Cup Sugar
- 2 teaspoons Kosher Salt
- 6 Mangoes, Ripe
Instructions
- Soak the sticky rice for a few hours.1 1/2 Cups Rice
- Drain it and transfer to a steamer basket (or rice cooker).
- Place steamer basket over several inches of water in a saucepan or base of the steamer.
- Bring the water to a boil over med-high heat.
- Cover and cook, adjusting heat to maintain a steady steam flow until the rice swells and glistens and is sticky enough to pinch into lumps, 30-45 min.
- While the rice is steaming combine coconut milk, sugar and salt in a medium saucepan over med. heat.2 Cups Coconut Milk, 1 Cup Sugar, 2 teaspoons Kosher Salt
- Cook and stir gently for 3-4 min. Make sure the sugar and salt are dissolved and remove from heat.
- When the rice is cooked, transfer to a bowl and pour the sweetened mixture over the top and stir gently to combine.
- Cover and set aside for at least 30 min and as long as 3 hours.
- Peel the mangoes and cut into chunks to serve with rice.6 Mangoes
- Serve rice at room temp.
Recipe Notes
store leftovers in the refrigerator
Nutrition
Serving: 0.5cup, Calories: 570kcal, Carbohydrates: 103g, Protein: 7g, Fat: 17g, Saturated Fat: 15g, Sodium: 790mg, Potassium: 567mg, Fiber: 4g, Sugar: 62g, Vitamin A: 2240IU, Vitamin C: 76mg, Calcium: 49mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Wow I've never tried anything like this and it looks amazing!
I love this dessert but have never made it myself before. Looks delicious
Ooooh I think I would like this. Even for a side dish!
This was delicious! Carrian also forgot to mention that since we didn't have a bamboo rice steamer, we used a colander over a stock pot. It worked great!
One of my bf's loves this dish more than anything in the world. I have never attempted it at home- your version looks beautiful and delicious!
This is probably my favorite dessert ever. Mmm. I need some mangoes.