Mango sticky rice

Prep Time: 10

Cook Time: 20

Total Time: 30

I learned this recipe for "Mango Sticky Rice" 4 years ago in a cooking course in Thailand on my trip through Southeast Asia. I still cook this dessert when I invite friends over and use it to tell them about my trip in culinary terms. With a simple preparation yet full of exotic flavors, this is the perfect choice for a summer dessert.

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Equipment

1 Cooking pot

Ingredients

These Ingredients make:

4 Portions

▢ 2 Mango
▢ 250 g Sticky rice
▢ 1 Can Coconut milk (240ml)
▢ 1 Tbsp Sweetener of your choice
▢ 2 Tbsp Protein powder vanilla (alternatively 2 tablespoons starch)

Toppings

▢ Grated coconut
▢ Black sesame seeds
▢ Mint

Instructions

Prepare the mango and cook the sticky rice

Peel the mangoes and cut into strips.
Cook the sticky rice according to the packet instructions.

Prepare the vanilla-coconut sauce

Heat the coconut milk in a pan.
Add the sweetener and protein powder (or starch), stirring constantly until you have a smooth sauce.
Stir 3/4 of the sauce into the cooked rice. Keep the rest of the sauce for the topping.

Top the rice with mango and add toppings

Spoon the rice mixed with the sauce onto plates.
Place the mango strips on the rice.
Sprinkle the grated coconut, black sesame seeds and fresh mint generously over the rice.

Nutrition

Nutrition Facts

Mango sticky rice

Amount per Serving

Calories

483

% Daily Value*

Fat

Saturated Fat

113

Cholesterol

Sodium

Potassium

434

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1120

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Mango sticky rice

Equipment

Ingredients

Toppings

Instructions

Prepare the mango and cook the sticky rice

Prepare the vanilla-coconut sauce

Top the rice with mango and add toppings

Nutrition

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