Thai · Dessert
Mango with High-Protein Sticky Rice
A high-protein spin on the Thai street classic khao niew mamuang, built by folding whey isolate into coconut-steamed sticky rice and swapping a pure coconut-cream pour for a cooling scoop of Greek yogurt, so the warm rice, ripe mango and toasted sesame still taste like the original while carrying a much bigger protein floor.
$1
10 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
171Calories
14.7gProtein
3.1gFat
26.4gCarbs
10.2gSugar
1.3gFiber
257mgSodium
5mgChol
1.3gSat Fat
206mgPotassium
154mgCalcium
0.9mgIron
0.4mcgVitamin B12
20.2mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Simmer the cooked white rice gently with the coconut milk, skim milk, allulose and salt over low heat for 4-5 minutes, stirring often, until the liquid is mostly absorbed and the rice turns glossy and sticky.
2
Remove from heat and let cool for 2 minutes, then stir in the whey protein isolate until fully smooth and no lumps remain; cover and let sit for 5 minutes to firm up slightly.
3
Whisk the Greek yogurt until smooth and silky.
4
Divide the warm protein sticky rice between 2 small bowls, spoon the Greek yogurt alongside each portion, and fan the sliced mango over the top.
5
Scatter the toasted sesame seeds over both bowls and serve immediately while the rice is still warm against the cold mango.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g warm, cooked in coconut-skim mix white rice cooked
- 1.4 oz40g simmered with rice coconut milk drinking
- 1.1 oz30g simmered with rice skim milk
- 0.8 oz22g stirred into warm rice off heat whey protein isolate
- 0.4 oz10g dissolved with the coconut milk allulose
- 0 oz1g salt
- 2.1 oz60g whisked smooth, spooned alongside rice greek yogurt
- 3.9 oz110g peeled and sliced mango
- 0.1 oz4g toasted, scattered over sesame seeds
