Mango sticky rice
Experience the perfect balance of creamy, salty, and sweet with this authentic Mango Sticky Rice. Designed for the active vegetarian, this recipe focuses on "Clean Carbs" and healthy fats, making it an ideal post-training fuel or a vibrant, chef-inspired treat that doesn't rely on processed additives. By utilizing a precise 4:1 ratio of coconut infusion to finishing glaze, we ensure every grain of glutinous rice is perfectly tender and fragrant and pair it with fresh, vitamin-rich mango. Whether you're fueling your next gym session or looking for a tropical escape in your kitchen, this macro-friendly dessert delivers high energy and maximum flavor.
Ingredients
How to make Mango sticky rice
Rinse the glutinous rice until the water runs clear. Soak in warm water for 6 hours (or accelerate by using boiling water for 1 hour). Drain and steam for 15–20 minutes until the grains are translucent, soft, and slightly tacky
While the rice is still steaming hot, whisk together 80% (4/5) of your coconut cream and sugar with a tiny pinch of salt. Gently fold this mixture into the rice until every grain is coated. Cover the bowl with a clean cloth and let it stand for 30 minutes. This allows the rice to "drink" the coconut milk, reaching that perfect, fragrant consistency. Keep the remaining 1/5 aside—you'll need it for the finishing glaze!
In a small saucepan over low heat, combine the remaining 20% (1/5) of your coconut cream and sugar. Stir constantly until the sugar is fully dissolved and the sauce slightly thickens. Do not let it boil, or the coconut fat may separate
Slice the mango into uniform, bite-sized pieces. Scoop the coconut rice alongside the fruit and generously drizzle the warm sauce over the top
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