Mango Sticky Rice
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 6 servings
Ingredients
  • 14-oz can coconut milk
  • 1 cup sweetened condensed milk
  • 1 cup sweetened shredded coconut, divided
  • 4 cups cooked Jasmine rice
  • 3 ripe mangoes
Instructions
  1. In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
  2. While the sticky rice sits, slice the mangoes and remove the skin.
  3. Spread the remaining 1/2 cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
  4. To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!
Notes
Adapted from Martin Yan Quick and Easy.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/mango-sticky-rice/