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Mango with Sticky Rice

What you need: 

3 to 4 ripe mangoes, chilled
3 cups cooked sticky rice
1 cup coconut milk
2 to 4 tablespoon sugar
1/4 teaspoon salt

What you do: 

Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes or until thick. Stir in vegan sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for two minutes. Serve warm on a platter with chilled mango slices arranged around the edge.

Preparation Time: 
Cooking Time: 
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So, so, so good!  I didn't have sticky rice, so I used short-grain white rice.

My only problem with this recipe was the serving suggestion.  I made one third of this recipe (1 cup rice, 1/3 cup coconut milk, 1 mango) and I still managed to make four decent servings.  I guess the original author intended on the recipe making HUGE servings.


Sticky rice is also called "glutinous" rice.  It's sweeter than white rice and slightly translucent.  It also sticks together a lot more.  I love this stuff, I've pretty much stopped eating white rice altogether.  You can buy it in any Asian grocery store.  You might find it in the regular store if there's an Asian section.

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