Ripe mangoes inspired my take on the classic Thai dessert, coconut sticky rice with mango. This 6-ingredient recipe is simple to prepare--and delicious as a breakfast, dessert, or snack.
Makes 4 servings (each 1 cup of rice)
2 cups plain unsweetened coconut milk, refrigerated beverage or canned
Zest of 2 small limes, all white pith removed, minced, divided
1/2 tsp salt
1 cup sushi rice (white)
2 tbsp honey, plus another tsp for drizzling
2 ripe mangoes, sliced
- Add coconut milk, 2 cups water, 3/4 of the zest, and the salt to a medium saucepot, and bring to a boil over high heat. Immediately stir in the rice. Cover and simmer over low heat for 15 minutes. Remove from the heat and let sit, covered, for another 10 minutes. Stir in 2 tbsp of the honey. Ladle into 4 small-medium serving bowls.
- Top each serving with mango slices, sprinkle with remaining 1/4 of the minced lime zest, and drizzle evenly with the remaining tsp honey. Serve.