Description
This delightful Mango Sticky Rice recipe combines the sweetness of mangoes with creamy coconut rice, topped with a coconut sauce and toasted coconut for added flavor and texture.
Ingredients
Units
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Coconut Rice:
- 1 cup dry glutinous rice, soaked overnight
- 1 cup full fat coconut milk
- 3–4 tbsp granulated sugar
- 1/2 tsp sea salt
- Ube (Optional): 3-4 tbsp ube halaya or ube spread, 2-3 drops ube extract (optional)
Coconut Sauce:
- 1/2 cup full fat coconut milk
- 2–3 tbsp granulated sugar
Corn Starch Slurry:
- 1 tsp corn starch
- 2 tsp room temperature water
Mangoes:
- 2 large ripe mangoes
- Toasted coconut for topping (optional)
Instructions
- Cook Coconut Rice: Rinse soaked glutinous rice, then cook with coconut milk, sugar, and salt until tender.
- Prepare Ube (Optional): Mix ube halaya/spread and extract into the rice.
- Make Coconut Sauce: Simmer coconut milk and sugar, thicken with corn starch slurry.
- Assemble: Serve coconut rice with sliced mangoes, drizzle with coconut sauce, and top with toasted coconut.
Notes
- Adjust sugar according to desired sweetness.
- Ube is optional but adds a unique flavor and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg