Tasty Vegan Thai-Inspired Mango Sticky Rice
Nothing is better than the slight saltiness of sticky rice combined with the sweetness of coconut cream and juiciness of ripe mangoes.
This Thai-inspired dish from Ivy of Go Guac Yourself will have you savoring each bite.
Mango Sticky Rice
- (Bamboo) Steamer
- 2 cups sticky rice
Coconut Cream Sauce
- 200 ml Coconut Milk full fat
- 1/2 cup Brown Sugar
- 1/8 tsp Salt
- 2 ripe Mangos sliced lengthwise
- roasted Sesame Seeds for decoration
- 1 tbsp Cornstarch
- 1 tbsp Water
For the rice
- Wash the rice very well. Then put it into a Tupperware, add some water and let it soak for 1 hour (at least) or overnight. Best when the rice has soaked in water overnight.
- Line your (bamboo) steamer with fine cloth and pour the rice on top of it, distribute evenly.
- Place the steamer into a deep frying pan with some water inside and bring the water to boil. Let the rice cook for about 15 min. Check if the rice is done, if not give it some more minutes – it should be chewy.
- When the rice is done, transfer it to a large bowl and let it cool down a bit.
For the Coconut Cream Sauce
- Take a pot and whisk together coconut milk, sugar and salt. Cook on medium heat.
- When the sugar and the salt have dissolved, take half of the sauce and pour it over the rice, stir and let it soak in for about 10 minutes. Leave the rest of the coconut cream sauce on the stove.
- Prepare the cornstarch slurry: mix water and cornstarch together and stir until well combined.
- Your coconut cream sauce should be lightly boiling, then pour your cornstarch slurry in it and stir well until it has thickened up.
- Take the coconut cream sauce off the stove and let it cool down.
- Put the cold rice onto a dish, pour some sauce onto the rice and sprinkle some roasted sesame seeds over the rice. Place the slices mango next to it.
Let us know how you liked this recipe in the comments below.
Tags: Coconut Cream, Mango, Mango Sticky Rice, Sticky Rice, Thai