Thai · Dessert
Mango with Light Coconut Sticky Rice
A lightened take on the classic Thai street-dessert pairing, this version swaps a heavy sugar-and-full-fat-coconut-milk soak for a modest amount of light coconut milk sweetened with allulose, keeping the warm sticky rice and ripe mango contrast intact at a fraction of the usual calories.
$1
10 minsPrep
10 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
117Calories
2.2gProtein
1.9gFat
28.1gCarbs
9gSugar
1.4gFiber
200mgSodium
0mgChol
0.4gSat Fat
143mgPotassium
71mgCalcium
1.1mgIron
0.1mcgVitamin B12
21.8mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Thai Beer (Chang or Singha)
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Steam or warm the cooked white rice until hot through, about 3-4 minutes, keeping it loose rather than compacted.
2
In a small saucepan, warm the coconut milk with the allulose and salt over low heat, stirring until fully dissolved - do not boil.
3
Pour two-thirds of the warm coconut mixture over the hot rice, stir gently to coat, then cover and let sit off the heat for 8 minutes so the rice absorbs the liquid.
4
Peel and slice the mango into neat wedges while the rice rests.
5
Divide the coconut rice between two bowls, fan the mango slices alongside, and spoon the remaining coconut mixture over the top.
6
Scatter the toasted sesame seeds over each bowl and serve immediately while the rice is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g steamed white rice cooked
- 2.1 oz60g warmed with sweetener and salt coconut milk drinking
- 0.4 oz10g dissolved into coconut milk allulose
- 0 oz1g dissolved into coconut milk salt
- 4.2 oz120g peeled and sliced mango
- 0.2 oz5g lightly toasted sesame seeds
