This recipe was inspired by one of my favorite Thai desserts of coconut and mango sticky rice. This is a classic Thai dessert and very scrumptious. Includes a great balance of savory and sweet. Now that summer is quickly coming to an end, I want to get the best out of what I can with what is still left in season such as mango’s.
This recipe reminds me a little bit of a rice pudding and essentially it is. Traditionally I believe that the rice is cooked with coconut milk and large slices or chunks of mango are placed on top as a garnish with leftover coconut milk (sauce). This here is my version of a the popular mango sticky rice dessert.
It’s a gluten free and vegan free dessert making it even better so everyone can enjoy. Personally I think mango and coconut are the two best flavor combos out there. If you want to get real fancy with this dessert you can try substituting out the rice for quinoa and make it a bit more savory to enjoy as a meal.
Prep Time: 5 Minutes
Actual Time: 15 Minutes
-1 Cup Jasmine rice (If you want to go traditional choose the more glutinous rice called sticky rice)
-1 Mango, cut in small cubes
-1 Can Coconut Milk
-1 Cup Almond Milk
-1 Teaspoon Allspice
-1 Teaspoon Cinnamon
-1/4 Cup Brown Sugar
Method of Prep:
-In a small sauce pot, add rice and coconut milk. Season with a small bit of salt and pepper. Cook on low heat until rice begins to absorb the milk. Approximately 10 minutes.
-Add in allspice, cinnamon, and 1 cup of the almond milk. Stir and cook until milk is absorbed.
-Add in the last cup of almond milk and brown sugar. Stir.
-Stir in mango.