Create an account to start saving and reviewing all your favourite recipes

Jamie drizzling honey on top of a fig tart

Sign In or Register

Just Added

n/a
View bag
Sticky rice with mango
Save recipe

Ashley's sticky rice & mango

Made with creamy coconut milk

Sticky rice with mango
Save recipe

25 mins plus soaking & chilling
Not Too Tricky

serves 6

nutrition per serving

3
4
3

Calories

1
.
4
g

Fat

0
.
2
g

Saturates

2
7
.
1
g

Sugars

0
.
3
7
g

Salt

6
.
2
g

Protein

7
7
.
1
g

Carbs

1
.
3
g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Ashley Gilmour

Ingredients

400g sushi rice or Thai sticky rice

1 x 400ml tin of coconut milk

100g palm sugar or brown sugar

2 large ripe mangos

Method

A super-simple dessert – top with beautifully ripe mango and you're in for a real treat!

  1. Soak the rice in cold water and leave overnight.
  2. The next day, rinse and drain the rice, repeating until the water runs clear.
  3. Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5 minutes, or until all the water is absorbed.
  4. In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat.
  5. Pour half over the rice and leave to absorb for about 2 minutes, or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge.
  6. Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice.

Tags

Share Your Thoughts!

Recipes you may like

related features