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RECIPE
6 INGREDIENTS5 STEPS6HR 35MIN

Thai Mango with Sticky Rice

4.0
1 Ratings

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Thai Mango with Sticky Rice is a Thai dessert that is also popular in Southeast Asian countries like Vietnam and Cambodia. It is also spreading in popularity in Western countries. Rice with fruit seems like such an odd combination but in this case, it is a perfect match. Sticky and chewy glutinous rice coated in a sweet coconut mixture pairs perfectly with ripe fresh mango. Simple, but insanely delicious.
6HR 35MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Glutinous Rice
1 cup
Coconut Milk
2 1/2 Tbsp
Palm Sugar
or White Sugar
1 pinch
4
Mangoes , sliced
to taste

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Nutrition Per Serving

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CALORIES
525
FAT
14.0 g
PROTEIN
7.8 g
CARBS
95.5 g

Cooking Instructions

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Step 1
Soak the Glutinous Rice (1 1/2 cup) for at least 6 hours, up to overnight.
Step 2
Steam the rice for 20 minutes. Place uncooked rice in cheesecloth, then steam using any type of steamer.
Step 3
In a small saucepan or pot, heat Coconut Milk (1 cup) over medium heat. As it starts to boil, add the Palm Sugar (2 1/2 tablespoon) and Salt (1 pinch). Stir till the sugar and salt have dissolved. Set aside about 1/4 cup of the coconut milk mixture for serving later.
Step 4
Put the steamed glutinous rice into a large mixing bowl. Pour the remaining coconut milk over the rice. Stir the coconut milk into the rice until evenly distributed.
Step 5
Serve the Mango (4) and the sticky rice together. Garnish with Sesame Seeds (to taste). Drizzle the additional coconut milk onto the rice or mango if desired. Enjoy!

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Nutrition Per Serving
Calories
525
% Daily Value*
Fat
14.0 g
18%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
95.5 g
35%
Fiber
5.2 g
19%
Sugars
31.4 g
--
Protein
7.8 g
16%
Sodium
25.2 mg
1%
Vitamin D
--
--
Calcium
40.8 mg
3%
Iron
3.5 mg
19%
Potassium
524.3 mg
11%
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