Mango Sticky Rice Cocktail

Allergens

Coconut, Soy (in the rice)

Ingredients

• 1 cup cooked Thai jasmine rice
• 2 ripe mangoes
• 1 can coconut milk
• 3 tablespoons sugar
• 2 shots rum or white vodka (for an alcoholic version)
• Ice cubes
• Fresh mint leaves
• Toasted coconut flakes

Instructions

1. In a blender, combine the cooked jasmine rice and coconut milk until smooth. Strain through a fine mesh sieve to remove any gritty bits.
2. Peel and dice the mangoes. Set aside.
3. In a cocktail shaker, combine the rice mixture, sugar, and 1 shot of rum or vodka (if using alcohol). Shake well.
4. Fill two tall glasses with ice cubes. Pour the rice mixture through a strainer into the glasses to keep the sediment out.
5. Add another shot of rum or vodka (if using) and stir gently.
6. Top each glass with diced mangoes, a sprinkle of toasted coconut flakes, and a few fresh mint leaves. Serve immediately.

Chef’s Insight

The perfect balance of sweet, tangy, and creamy flavors will transport you straight to a tropical paradise.

Notes

Adjust the sweetness and alcohol level according to your preference.