Sticky Rice with Mango-Coconut Sauce Recipe

Sticky Rice with Mango-Coconut Sauce Recipe
Sticky Rice with Mango-Coconut Sauce Recipe photo by Taste of Home
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Sticky Rice with Mango-Coconut Sauce Recipe

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As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.—Monnie Norasing, Mansfield, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + soaking
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + soaking

Ingredients

  • 2 cups uncooked sweet rice
  • 2 medium mangoes
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt

Directions

Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.
Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.
Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.
In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.
Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango. Yield: 8 servings (3 cups sauce).
Originally published as Sticky Rice with Mango-Coconut Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1/2 cup rice with 1/3 cup sauce: 341 calories, 10g fat (9g saturated fat), 0 cholesterol, 86mg sodium, 60g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 2 cups uncooked sweet rice
  • 2 medium mangoes
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  1. Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.
  2. Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.
  3. Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.
  4. In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.
  5. Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango. Yield: 8 servings (3 cups sauce).
Originally published as Sticky Rice with Mango-Coconut Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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