Thai Mango Sticky Rice Recipe
The beloved Asian street food is both vegan and gluten-free
Also known as khao neeo mamuang, this sweet coconut rice dessert is one of Thailand’s most beloved and iconic dishes. It gets the Sun Basket treatment, swapping in coconut nectar for the usual white sugar, for an authentic-ish, healthy-ish, treat that's as easy to make as it is delicious.
Thai Mango Sticky Rice
1 cup Thai sticky rice
1 cup light coconut milk
½ teaspoon salt
1 organic ripe medium mango
¼ cup plus 2 tablespoons coconut nectar or maple syrup
½ cup toasted shaved coconut
Medium sauce pot with a lid
1 Prep the rice
In a medium sauce pot, combine the rice and 1 cup water and let stand at room temperature until softened slightly, 20 to 30 minutes.
2 Cook the rice
Add the coconut milk, salt, and ½ cup water to the rice, stirring to dissolve the salt. Bring to a boil, reduce to a simmer, cover partially, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes.
Remove from the heat, cover, and let stand until cooled slightly, 5 to 10 minutes.
While the rice cools, prepare the mango.
3 Prep the mango
Trim the top and bottom of the mango; cut away the peel, then cut the flesh into 2 halves away from the pit. Cut the halves into ¼-inch-thick slices.
Transfer the rice to serving bowls. Arrange the mango on top of the rice. Drizzle with the coconut nectar, garnish with the toasted coconut, and serve.
Chef’s Tip: For an even prettier garnish, remove the mango skin with a vegetable peeler, then use the peeler to cut the flesh into thin ribbons to top the sticky rice.
Nutrition per serving: Calories 290, Protein: 4g (8% DV), Fiber: 2g (8% DV), Total Fat: 6g (9% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 190mg (8% DV), Carbohydrates: 57g (19% DV), Total Sugars: 24g, Added Sugars (coconut nectar): 15g (30% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.