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
INGREDIENTS:
- 2 cups plain unsweetened coconut milk, refrigerated beverage or canned
- 2 cups water
- Zest of 2 small limes, all white pith removed, minced, divided
- 1/2 teaspoon salt
- 1 cup sushi rice (white)
- 2 tablespoons agave nectar, plus another teaspoon for drizzling
- 2 ripe mangoes, sliced
INSTRUCTIONS:
- Add coconut milk, 2 cups water, three quarters 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 tablespoons of the honey. Ladle into 4 small-medium serving bowls.
- Top each serving with mango slices, sprinkle with the remaining minced lime zest, and
drizzle evenly with the remaining teaspoon of honey. Serve.
