Thai Mango Sticky Rice is seriously one of the most delicious desserts out there. If you haven’t tried it before, it consists of sweet glutinous rice (which just means sticky rice and actually contains no gluten at all!) which is flavoured with creamy coconut cream and served with fresh sweet mangoes. Served with a little extra salted coconut cream and crunchy toasted mung beans for some texture. It also just happens to always be vegan, gluten-free!
Thai Mango Sticky Rice
Thai Mango Sticky Rice
Delicious Vegan and Gluten-Free Mango Sticky Rice made with steamed glutinous rice, fresh mango and coconut milk
Ingredients
Sticky Rice
- 500 g Thai Sticky Rice washed 4-5 times then soaked overnight
Rice Sauce
- 500 ml Full-Fat Coconut Cream
- 1/3 cup Sugar
- 1/2 tsp Salt
Salted Coconut Cream
- 100 ml Full-Fat Coconut Cream
- 1 tsp Sugar
- 1/8 tsp Salt
To Serve
- 1-2 tbsp Split Mung Beans
- 2-3 Fresh Mangoes
Instructions
- Line a bamboo steamer basket with a steaming cloth and place your sticky rice inside.
- Steam for about 15 minutes.
- While the rice is steaming, you can heat all the ‘Rice Sauce’ ingredients in a saucepan till sugar is dissolved then remove from heat and transfer to a pouring jug for easy pouring.
- Pan-toast your mungbeans until nice and golden and set aside.
- Skin and slice your mangoes.
- Once the rice is steamed, transfer to a mixing bowl and gradually add the coconut rice sauce, mixing it in little by little, otherwise it willl become mushy.
- Heat your Salted Coconut Cream ingredients in a saucepan just for a few minutes and remove from heat.
- Plate your rice with slices of fresh sweet mango on top, a sprinkle of crunchy mung beans and drizzle with your salted coconut cream.
- Enjoy
Tried this recipe?Let us know how it was!
