Mango Sticky Rice
fromtasteofhome.comwww.tasteofhome.com/recipes/sticky-rice-with-mango-coconut-sauce
As a nice contrast to traditional desserts, this Thai mango <a href="https://www.tasteofhome.com/article/what-is-sticky-rice/">sticky rice</a> recipe is a refreshing treat with a sweet and simple sauce that perks up your post-dinner taste buds.—Monnie Norasing, Mansfield, Texas
Ingredients
Instructions
Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.
Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.
Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.
In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.
Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.
Nutrition
- Calories
- 341 calories
- Fat Content
- 10g fat (9g saturated fat)
- Cholesterol Content
- 0 cholesterol
- Sodium Content
- 86mg sodium
- Carbohydrate Content
- 60g carbohydrate (21g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 4g protein.
