I made this dessert recently and decided to upgrade my past photo with this new one.
I love them so much I make artistic (stupid) flower patterns with them and take their picture.
Words to go with this dessert: Refreshing. Or Coconuttiness. Or Mangolicious.
Mangoes are my favorite fruit. And I’m quite a fruity person. I like the smoothness in their taste, and that subtle sweetness when they are at their peak of perfection. And what better way to accompany them than with coconut? This sticky rice has an ooey gooey texture that binds the coconutty flavor of the milk it is cooked in. Most recipes say this takes an entire day to prepare, but I’m very impatient, and I don’t want to wait for my dessert. This takes about an hour. Because when I want it, I want it now (or within the hour). That’s what cravings are made for, instant (sort of) gratification.
Thai Sticky Coconut Rice and Mango Dessert (serves 4)
- 1 cup sweet rice (package will say sweet, glutinous, or sticky – all are correct)
- 1 3/4 cup water
- 2 ripe mangoes, cut into bite-size pieces
- 1 can coconut milk
- 1 Tbsp brown sugar
- coconut flakes
- 1 tsp. vanilla
- 1/4 cup sugar
- 2 tsp. cornstarch with 2 tsp. water, mixed into a paste
1) Soak one cup of rice with one cup of water for 20 minutes.
2) After 20 minutes, add 3/4 cup water, 1/4 cup coconut milk, pinch of salt, and 1 Tbsp. brown sugar to the rice. Mix thoroughly.
3) Cook in rice cooker until it clicks off. Let steam with the cover on for 5-10 minutes. If you do not have a rice cooker, simmer in a pot on the stove for 20 minutes or until the water absorbs into the rice.
4) Use a small pot to prepare the sauce. Add remaining coconut milk, pinch of salt, 1 tsp. vanilla and handful of coconut flakes. Obviously I have a rediculously enormous bag of coconut flakes, but that’s just because I wanted to show it off. Just use a handful.
5) Cook on medium low for 5 minutes, stirring consistently. Do not boil. Stir in the cornstarch and water mixture to thicken the sauce, take the pot off heat. It sure smells co-co-nutty.
6) To cut cubes out of the mangoes, cut the two largest surface areas parallel to the mango seed. And score squares with knife as seen below.
7) Invert (flip) the slice so it pops out like so. Spoon the cubes out into a bowl.
8) To prepare dessert, pile the sticky rice into a pyramid (which I didn’t do a good job of) in the middle of a bowl. Ladle a generous amount of coconut sauce on top. Plop mango slices around the rice.