Easy Thai Mango Sticky Rice (Edit recipe)

We can't go through summer without indulging in delicious mangoes, so here is an quick dessert that you can put together with a mango. Thai mango sticky rice is one of my favorite desserts, and I love that it's naturally gluten free. This is my take on an easy way to pull this desert together in 15 mins using leftover rice. You can make this from scratch too, just make sure you have the right kind of rice! Jasmine Rice or Glutinous rice works well for this recipe.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	707
Fat:	23 g
Carbohydrates:	118 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	11 mg
Fiber:	3 g
Sugars:	18 g
Calculated per serving.

by Masala Paleo

Serves: 2

Ingredients

1 cup Jasmine Rice, Cooked
1 whole Mango, Should be ripe
1 cup Coconut Milk
3 Tbsp Coconut Palm Sugar, You can adjust this quantity based on your preference. You can also replace by regular sugar
1 sprig Mint Leaves

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the mango into cubes and put aside
Pour the coconut milk in a pan and heat on low heat
Add the coconut sugar and mix well.
Now add in the rice and simmer for 5 mins till the sauce thickens and the rice integrates with coconut milk in a pudding like texture
Turn off heat and let it cool
To assemble the dessert, put 1/2 a cup of the sticky rice on a plate and surround it by the mango chunks and garnish with fresh mint leaves
Enjoy each delicious bite with a morsel of sweet coconut flavored rice and some fresh juicy mango

Notes

You can use leftover cooked jasmine rice to make this recipe in 15 mins. If you are using uncooked rice, 1/3 cup of uncooked rice yields about 1 cup of cooked rice Coconut palm sugar can be replaced with regular sugar.