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–+ servings

Mango Sticky Rice

Course Appetizer, Dinner, Lunch
Cuisine Thai
Seasonal and Family Entertaining
Time Easy, Quick
Total Time 30 minutes
Servings 4

Ingredients

  • 1 14-ounce Can of Coconut Milk
  • 1 tbsp Honey or Coconut Sugar
  • 1 cu Raw Sticky Rice, washed several times then steamed
  • 2 tbsp Arrow Root Powder or Corn Starch
  • 1 Ripe Mango, sliced thin
  • Toasted Black Sesame Seeds (optional for garnish)

Instructions

  1. In a medium bowl combine the coconut milk or coconut cream with the honey and vanilla. Pour 1/2 the mixture over the sticky rice while still warm, then cover with plastic wrap and set aside to absorb the coconut mixture.

  2. Transfer the remaining coconut mixture to a small saucepan over medium heat. Add the arrowroot or cornstarch and simmer until the mixture has thickened and just coats the back of a spoon. 

  3. Scoop out a serving of the rice using an ice cream scoop or a large spoon and transfer to a serving plate. 

  4. Top with sliced mango or a mango rose and pour over the sauce. Garnish with toasted black sesame seeds and enjoy. *Cover and store left over mango sticky rice in the fridge for up to 3 days. 

Recipe Notes

Recipe submitted by Olivia Crouppen, LivHungry.