You know you’ve entered yuppie status when you can’t resist the Whole Foods one-day sale on champagne mangoes, and end up coming home with an entire crate.
This happened last Friday, when I ran into Whole Foods for a “few things” (always) on my way home from work, and left with $9 of mangoes. Such a sucker.
But $9 for 14 mangoes! I was both delighted with the deal and in disbelief that I was buying a crate of something just because it was on sale. Also, have I really entered the phase of my life where I stock up on whole crates of expensive produce? I might be, like, 10 years too young for that. So many emotions brought on by these mangoes. Plus, how do you use up 14 mangoes?
Luckily, I found the solution to that last one.
Step 1: make mango sticky rice.
Step 2: devour mango sticky rice.
Step 3: repeat.
I think that should just about cover it.
I have had this dessert on my to-blog-about list for so long that I can hardly believe I’m finally getting around to it. The hold-up was always finding good enough mangoes, I guess, so there are definitely no excuses this time. Plus I now have these cute little Thai rice bowls that are pretty much my favorite food prop ever. Don’t ever expect to see another rice recipe on this site without catching a glimpse of these bowls in there.
Anyway, mango sticky rice. It is a special treat that is kind of like an Asian rice pudding, but very quick and easy to make. My mom would make it for us when she had a lot of good mangoes, especially if she was making a meal that involved rice and could just cook up some extra. I know of relatively few desserts that go well with Asian meals, which sometimes makes it tough to to serve a stir-fry or noodle dish when you have company and want to make dessert, too. This is the solution to that problem! And it makes a dent in a crate of mangoes… I mean, what can’t this sticky rice do? :)
Like I said, this is a special treat. I must warn you that it involves sweetened condensed milk. If that’s not for you, steer clear. But if you think you could just once incorporate a can of Eagle Brand into your diet… this would be the time.
Just look at that creamy rice topped with crunchy toasted coconut. To die for, I tell you! And those juicy, sweet-tart mangoes aren’t bad, either.
Now accepting suggestions for other mango-centric dishes! Ready, set, go.
- 14-oz can coconut milk
- 1 cup sweetened condensed milk
- 1 cup sweetened shredded coconut, divided
- 4 cups cooked Jasmine rice
- 3 ripe mangoes
- 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.
- While the sticky rice sits, slice the mangoes and remove the skin.
- 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.
- To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!
They really are fab bowls! And mango goes with everything, especially this delicious looking rice :)
Ooh, you should try grilled mango- it’s delicious!
I could definitely get on board with the make-devour-repeat regimen when it comes to this recipe! I’ve never had mango sticky rice and have always wanted to try it! Now I can make, devour, and repeat to my heart’s delight!
I’ve never had mango sticky rice but I could make an excuse and break open a can of sweetened condensed milk. Also, those bowls???? Love!!!
Mmmm this looks so gosh darn decadent!! I’ve never cooked with Jasmine rice but not I have the perfect excuse to try some :) Walking into Whole Foods for one thing and leaving after having spent $100….story of my life.
those are the best mangoes! what a recipe recipe, mmmm.
This looks to gooood!
OH> MAH> LAWD.
This looks awesome. Plus your bowls are beauties <3
Hey Girl,
This recipe looks Delish!! Although, I can’t have any dairy, so what your advice to be a substitute for the condense milk? :/
I make a similar recipe and use homemade vegan condensed milk. It tastes very good and is easy to make.
Here’s a link – http://www.veganbaking.net/recipes/sauces-syrups-spreads/sauces/condensed-soy-milk
I bought mangos on sale from WF too and put up a mango smoothie on my blog today! I can’t resist a good sale. This sticky rice looks amazing – the mango sounds great in there!
$9 for 14 mangoes?! That’s amazing! I definitely would have bought a whole crate too! This pudding looks just like the sticky rice I had in Thailand which blew my mind! Thank you so much for now giving me a recipe!
Does this have to be refrigerated after making?
Hi Amanda, yes it does.
How long can it sit at room temp before needing to be refrigerated? Like if it were in a closed mason jar? cuz it seems like a great snack to take to work but we don’t have a fridge there. How do you heat it up properly if you have extra so it doesn’t dry out?
This looks incredible! I was just in Thailand on holiday.. and always have to avoid this because I can’t have milk! You’ve inspired me to come up with my own version though.
How many cups of uncooked rice makes 4 cups cooked? Thanks!
Hi Dalia, probably a bit less than 1.5 cups uncooked.