Directions
Sub_Title: Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based
Description: This creamy mango sticky rice recipe is a refreshing and indulgent vegan dessert that’s perfect for warm weather! Made with ripe mangos, glutinous rice, coconut milk, and sweetened only with dates, it’s a delicious alternative to traditional Thai desserts.
Ingredients (for 4 servings):
For the Mangoes:
4 large, ripe mangos (about 2 cups)
For the Rice:
1 cup short-grain glutinous rice (also known as sweet rice or mochigome)
2 cups water
1/2 teaspoon salt
For the Coconut Cream Sauce:
1 can full-fat coconut milk (about 14 oz., BPA-free)
1/2 cup unsweetened shredded coconut
1/4 cup + 2 tablespoons maple syrup (or your preferred liquid sweetener)
1/4 teaspoon ground cardamom powder
1/8 teaspoon ground turmeric powder
Pinch of sea salt
For Garnish:
Chopped fresh mint leaves
Torn kale leaves
Sliced almonds or cashews
Instructions:
1. Prepare the mangoes: Cut off each mango cheek from the stone, and scoop out the flesh using a spoon. Set aside.
2. Cook the rice: Rinse the glutinous rice until the water runs clear. Add the rice and water to a medium saucepan, and bring to a boil over high heat. Reduce the heat to low, cover the pot tightly with lid, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat, fluff the cooked rice with a fork, and set aside.
3. Make the coconut cream sauce: Open the can of coconut milk and separate the thick, white cream from the clear liquid (water). Reserve the clear liquid for another use. Place the reserved coconut cream into a blender along with the remaining ingredients for the coconut cream sauce. Blend on high speed until smooth and creamy.
4. Assemble the sticky rice balls: Spoon about 1/4 cup of cooked rice mixture into the center of each serving bowl. Using wet hands, shape the rice mixture into a small round ball. Arrange the mango chunks around the rice ball.
5. Serve: Pour the prepared coconut cream sauce evenly over the top of each serving. Garnish with chopped mint, torn kale, and sliced nuts. Enjoy immediately!
Note: You may store any leftover mango and rice in separate airtight containers in the refrigerator for up to 3 days. The coconut cream sauce will thicken slightly upon cooling but can be easily warmed before serving.
Steps
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1
Done
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Prepare the mangoes: Cut off each mango cheek from the stone, and scoop out the flesh using a spoon. Set aside. |
|
2
Done
|
Cook the rice: Rinse the glutinous rice until the water runs clear. Add the rice and water to a medium saucepan, and bring to a boil over high heat. Reduce the heat to low, cover the pot tightly with lid, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat, fluff the cooked rice with a fork, and set aside. |
|
3
Done
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Make the coconut cream sauce: Open the can of coconut milk and separate the thick, white cream from the clear liquid (water). Reserve the clear liquid for another use. Place the reserved coconut cream into a blender along with the remaining ingredients for the coconut cream sauce. Blend on high speed until smooth and creamy. |
|
4
Done
|
Assemble the sticky rice balls: Spoon about 1/4 cup of cooked rice mixture into the center of each serving bowl. Using wet hands, shape the rice mixture into a small round ball. Arrange the mango chunks around the rice ball. |
|
5
Done
|
Serve: Pour the prepared coconut cream sauce evenly over the top of each serving. Garnish with chopped mint, torn kale, and sliced nuts. Enjoy immediately! Note: You may store any leftover mango and rice in separate airtight containers in the refrigerator for up to 3 days. The coconut cream sauce will thicken slightly upon cooling but can be easily warmed before serving. |
