Refined Sugar Free Mango Sticky Rice
The first time I tried Mango Sticky Rice I was just in the right place: Bangkok. As you can imagine, mangos in Thailand are the best in the whole world! Anywhere you go, from Chiang Mai to Phuket, you’ll find food carts selling fresh mangos. For only 60 Baths, a man peels and cuts the fruit right in front of you. The pulp, ripe and succulent, smells fantastic. And the taste definitely lives up to its fragrance. This is the healthy fast food I’d love to see more often! All Thai mangoes, when ripe, are sweet and juicy, but the ‘Nam Dok Mai‘, a silky variety whose name means ‘flower water’ or ‘nectar’, is the best choice to accompany Sticky Rice. The skin is deep yellow and slightly wrinkly; the flesh is dark orange and fibre-free, incredibly soft and delicate. Can you imagine how good it tastes when matched with a delicious sticky rice pudding infused with a luscious coconut cream?
- 1 tsp toasted Sesame Seeds
- 2 ripe Mangoes
- 100 gr Thai Sticky Rice or Thai Glutinous Rice (available in Asian grocery stores)
- 300 ml 100% Coconut Milk
- 60 gr Medjool Dates
- 1/4 tsp Himalayan Salt
- 1 tsp Organic Corn Starch
- Before you start, make sure you have the right rice. Using regular rice would completely change the texture of this recipe. The only acceptable alternative is to use black sticky rice, which is also commonly used in various desserts typical of South East Asia
- Soak the dry sticky rice in water for about 1 hour to get rid of the excessive starch. Drain the rice and rinse it thoroughly.
- Using a steamer, cook the rice over low to medium heat for about 20 minutes
- While the rice is cooking, start preparing the coconut sauce by blending coconut milk, salt and dates in a high speed blender (I used a Vitamix) until completely smooth. Replacing white sugar with dates is the key to turn this dish into a refined sugar free dessert.
- Set aside ⅔ of the coconut milk & date blend (you’ll mix this to the rice itself) and use the rest to prepare the thicker coconut sauce that you’ll top your dessert with
- Place the liquid mixture for the thicker sauce in a pan over low heat and sift in the corn starch, mixing constantly to prevent lumps until the cream is thick and velvety.
- When the rice is ready, transfer it into a large pan over low heat and pour the remaining ⅔ of coconut blend over it, stirring gently until the liquid is completely absorbed
- Place the sticky rice on a serving dish. Peel and slice the mangos and arrange them next to the rice. Pour the thicker sauce over the rice and sprinkle some toasted sesame seeds on top.