Confession: we do Thai take out at least once a week, especially during the summer season when mangoes are abundantly available. And the reason? Mango sticky rice…..ahhhhh.
I can seriously eat this every day.
Make sure you use “Manila” mangoes. These are much sweeter and have a golden skin.
My little yogurt jars I lugged all the way back from Paris was the perfect vessel to serve this delectable dessert in.
Talk about just the right amount of sweetness.
I was so pleased with this dessert that it’s got me thinking what other summer fruits I may be able to use!
Do yourself a favor and give this recipe a try!!!
Mango Sticky Rice
1 cup Thai Sweet Rice
2 ripe mangoes
3 Tbsp. honey
1 can full fat coconut milk
Soak the rice in 1 cup water for 30 minutes.
Add 1/2 cup more water, 1/2 can coconut milk, a pinch of salt, and 1 Tbsp. honey. Stir well.
Bring to a gentle boil, then reduce the heat and keep cooking in the pan partially covered with a lid.
Simmer for 15 minutes, or until coconut-water has been absorbed by the rice.
Turn off the heat and keep the pan with the lid on tight. Allow to sit for 5-10 minutes.
To make the sauce, warm the rest of the can of coconut milk over medium-low heat (5 minutes). Add 2 Tbsp. honey, stirring to dissolve.
When ready to serve, dice mangoes. Place the warm rice in a serving dish. Add the mango dices. Drizzle lots of the sweet coconut sauce over. Garnish with fresh mint and serve.