Mango Coconut Sticky Rice

This delicious Thai dessert pairs sticky rice with juicy mango and creamy coconut, creating a tantalizing array of textures and tropical flavors for a taste of paradise.

Ingredients

  • 1 cup Sushi Rice – or short grain white rice, rinsed
  • 1 1/4 cup Water
  • 1 3/4 cup Coconut Milk, canned – full-fat, divided
  • 2 tbsp Maple Syrup
  • 1/4 tsp Vanilla Extract
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 2 Mango, fresh, pitted – peeled and sliced

Directions

1

Add rice, water, and a half-can of coconut milk to the Cooking Pot. Close the lid, select the WHITE RICE setting.

2

In a small saucepan, combine remaining coconut milk, maple syrup, and vanilla extract and bring to a simmer.

3

Dissolve cornstarch in the water and add to the sauce.

4

Allow sauce to thicken for about 2 minutes, or until it slowly runs off a spoon.

5

Plate the rice by using a bowl to mold the rice, placing a plate on top of the bowl, then flipping it over and lifting the bowl off of the rice.

6

Frame the rice with the sliced fresh mango and pour the sauce over the top.

7

Sprinkle with toasted sesame seeds and top with a few sprigs of mint, if desired.

Nutritional information

Recipe: Mango Coconut Sticky Rice

Serving in this recipe: 6

Calories: 343.3
Total Fat: 14.7 g 22.6%
Saturated Fat: 12.6 g 63.1%
Cholesterol: 0 mg 0%
Sodium: 12 mg 0.5%
Total Carbs: 50.7 g 16.9%
Dietary Fiber: 2.7 g 10.9%
Sugar: 21.2 g  
Protein: 4.4 g 8.8%
Vitamin A: 4% Vitamin C: 69%
Calcium: 3.7% Iron: 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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