Mango with Sticky Rice |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 to 4 ripe mangoes, chilled | 3 cups cooked sticky rice | 1 cup coconut milk |
| 2 to 4 tablespoons sugar | 1/4 teaspoon salt | |
| 1 | Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes, or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for 2 minutes. Serve warm on a platter with chilled mango slices arranged around the edge. |