Ingredients
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For the sticky rice:
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1 cup brown glutinous rice (also known as sweet rice)
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1 ½ cups water
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¼ teaspoon salt
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For the mango mixture:
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2 large ripe mangos, flesh only, peeled and sliced into small cubes
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¾ cup unsweetened shredded coconut
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1 tablespoon maple syrup or agave nectar
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1 teaspoon fresh lime juice
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1/4 teaspoon red chili flakes (optional, for added heat)
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Slivered almonds and/or coconut flakes for garnish (optional)
Directions
Subtitle: Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Seasonal, Soy-free, Whole food plant-based
Description: This traditional vegan Thai dessert is made with sweet glutinous rice, mango, and coconut milk, giving it a creamy texture without using any dairy products. It’s perfect for those who love tropical fruits and aromatic spices.
Ingredients:
For the sticky rice:
* 1 cup brown glutinous rice (also known as sweet rice)
* 1 ½ cups water
* ¼ teaspoon salt
For the mango mixture:
* 2 large ripe mangos, flesh only, peeled and sliced into small cubes
* ¾ cup unsweetened shredded coconut
* 1 tablespoon maple syrup or agave nectar
* 1 teaspoon fresh lime juice
* 1/4 teaspoon red chili flakes (optional, for added heat)
* Slivered almonds and/or coconut flakes for garnish (optional)
Instructions:
Step 1: Prepare the sticky rice according to package directions or follow our simple method below. Set aside.
Method:
1. Combine the rice, water, and salt in a medium saucepan over high heat. Bring to a boil, cover tightly, reduce heat to low, and simmer for 40 minutes.
2. Remove from heat and let sit, covered, for another 10 minutes. Fluff the rice with a fork before serving.
Step 2: Meanwhile, prepare the mango mixture. Add all the ingredients to a blender or food processor and process until smooth. Set aside.
Step 3: Once the rice has cooked and rested, transfer it to a large bowl or individual serving bowls. Use a rubber spatula to gently fold in the mango mixture. Serve immediately, garnished with your choice of nuts and/or seeds if desired. Enjoy!
Difficulty Level: Easy
Serves: 4-6 servings
Nutrition Information per Serving (without optional garnish): Calories: 180kcal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0% | Vitamin C: 20% | Calcium: 1% | Iron: 1%
Steps
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1
Done
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Combine the rice, water, and salt in a medium saucepan over high heat. Bring to a boil, cover tightly, reduce heat to low, and simmer for 40 minutes. |
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2
Done
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Remove from heat and let sit, covered, for another 10 minutes. Fluff the rice with a fork before serving. Step 2: Meanwhile, prepare the mango mixture. Add all the ingredients to a blender or food processor and process until smooth. Set aside. Step 3: Once the rice has cooked and rested, transfer it to a large bowl or individual serving bowls. Use a rubber spatula to gently fold in the mango mixture. Serve immediately, garnished with your choice of nuts and/or seeds if desired. Enjoy! Difficulty Level: Easy Serves: 4-6 servings Nutrition Information per Serving (without optional garnish): Calories: 180kcal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0% | Vitamin C: 20% | Calcium: 1% | Iron: 1% |
