Shortcut Mango Sticky Rice Recipe
Kinnaird also enhances her dessert by using coconut sugar rather than traditional white sugar. The coconut sugar has a naturally caramelized flavor that gives additional depth to both the rice and the coconut milk-based sauce.
- 2 large ripe mangoes
- 1 cup sweet rice (glutinous rice or sticky rice)
- 1 (14-ounce) can full-fat coconut milk, well-stirred, divided
- 1 (2-inch) piece fresh ginger root, peeled
- ¼ teaspoon sea salt
- 6 tablespoons coconut sugar, divided
- ½ teaspoon finely grated lime zest
- 2 teaspoons black sesame seeds
- Using a sharp knife, cut the ends and peel from the mangoes, following the contour of the fruit.
- Cut the flesh away from the pits and then cut crosswise into slices.
- Carefully transfer the prepared mango to a plate and set aside.
- Place the rice in a fine mesh sieve and rinse with gently running water while massaging the grains for several minutes to break down the outer layer of the rice kernels.
- Rinse the rice until the water runs clear.
- Add the rinsed rice to a medium saucepan and add 1 cup of the coconut milk, 1 cup water, the ginger root, and salt.
- Bring to a gentle simmer over medium-low heat, then cover and cook for 5 minutes.
- Remove the lid and stir the rice to prevent it from becoming stuck to the bottom of the pan. Replace the lid and cook 5-7 minutes longer until the rice is tender and most of the liquid is absorbed.
- Remove the ginger root from the pot.
- Remove from the heat and add 4 tablespoons of coconut sugar to the rice. Set aside to cool slightly.
- In a small sauce pan, combine the remaining coconut milk, remaining coconut sugar, and lime zest.
- Cook and stir over medium heat for about 5 minutes until slightly thickened and bubbly.
- Use a scoop or spoon to pile some of the warm sticky rice into an oiled 4-ounce ramekin or other similar vessel, packing the rice down.
- Invert the ramekin onto a serving plate and gently shake to loosen the rice mold.
- Spoon a small amount of the coconut milk sauce on top of the rice so that it runs down the sides.
- Add some of the sliced mango to the plate.
- Garnish with the sesame seeds and serve immediately.
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Gather the shortcut mango sticky rice ingredients
This recipe relies on sweet rice for its sticky and creamy texture. Do not attempt this recipe with basic long or short-grain white rice, as the results will not be the same. After a good rinse and massage, the rice is combined with full-fat canned coconut milk, fresh peeled ginger root, and a touch of salt to enhance the flavor. Be sure to use a coconut milk that has minimal additives and a high fat content, rather than a "lite" variety. Coconut sugar gives this recipe a rich caramel-like flavor, and it is added to both the rice and to the sauce. Lime zest gives the sauce a boost of brightness and pairs nicely with the fresh mango sliced up on the side. Kinnaird likes using black sesame seeds for a dramatic visual statement, but white sesame or a combo of the two work equally well.
