Mango Sticky Rice Recipe: Refreshing, Delicious, and Back in the Spotlight!
Ever tried the sweet, creamy delight of mango sticky rice? This classic Thai dessert went viral a few years ago and became a crowd favorite. No wonder—it’s an irresistible mix of flavors! Now that mango season is here, it’s the perfect time to make your own with this simple and delicious mango sticky rice recipe. Mango sticky rice is a dessert that combines soft, sticky rice with the refreshing sweetness of ripe mango. Traditionally, the rice is cooked with coconut milk for a creamy, savory taste, then paired with slices of ripe mango and a rich, sweet sauce. But if you're looking for a healthier twist, swap the coconut milk for FiberCreme! This creamy alternative is high in fiber, low in sugar, and contains zero cholesterol—ideal for health-conscious eaters or families seeking lighter options. Don’t worry if you’ve never tried making it yourself. This mango sticky rice recipe is super easy! Plus, you can adjust the sweetness to your liking. Just be sure to pick fully ripe mangoes for maximum natural sweetness. So, what are you waiting for? Try this mango sticky rice recipe before mango season ends! Don’t forget to add FiberCreme to make it even more special in taste and texture. Happy cooking!
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Ingredients
- 1 ripe Manggo
Sticky Rice
- 20 gr FiberCreme
- 200 ml Water
- 300 gr Sticky Rice, Steam Halfway
- 1/2 tsp Salt
- 2 Pandan Leaves, Tied
Sauce
- 30 gr FiberCreme
- 300 ml Warm Water
- 1/2 tsp Salt
- 30 gr Sugar
- 2 tsp Cornstarch, Dissolved in 1 tbsp Water
Instructions
- Sauce: Mix all ingredients. Cook on low heat, whisking until thickened and cooked.
- Soak the sticky rice for about 3 hours or overnight. Steam for 15 minutes with pandan leaves until halfway cooked. Set aside.
- Boil water with pandan and salt until simmering.
- Add FiberCreme and stir until fully dissolved.
- Mix in the partially steamed rice until the liquid is absorbed.
- Steam the rice again for 30 minutes or until fully cooked. Shape, serve, and enjoy!
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