Chef Sha's UNIQUE MANGO STICKY RICE Recipe 🥭| THAILAND'S MOST POPULAR SUMMER DESSERT | EASY TO MAKE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sticky rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa provides a healthier protein option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a natural sweetness.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Canned peaches are a budget-friendly alternative.

Soak the Vanilla bean in the Water to later add to the Rice.

Peel the Mangoes, wrap them in plastic wrap, and place them in the fridge for at least 30 min.

Wash the Rice three times with cold water until the water runs clear.

Put the rice into a small pot and strain the vanilla infused water into it. Bring it to a boil. Once boiling, cover the pot with a lid and turn down the heat to low to medium heat and let it cook for 15 to 16 min.

Once cooked, add in the Coconut oil, let the oil melt for 15 seconds before giving everything a gentle stir. Set aside to cool down without further disturbance.

Heat up a pan on very low heat and while constantly stirring, let the shredded coconut toast until lightly browned. Set aside to cool down.

While the Rice and Coconut are cooling down, chop the peanuts into small pieces. Ensure to let everything cool for 15 to 20 min. before plating.

To assemble the dish, form 3 scoops of Rice onto a plate. Remove the Mangoes from the fridge and cut them into bite-sized chunks. Place the Mango around the Rice.

Pour as much Sweetened condensed milk over the Rice and Mangoes as you like. Then sprinkle the chopped Peanuts and toasted Coconut on top. Garnish with Mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens