“Vegan Thai Mango Sticky Rice Delight with Coconut Lime Sauce”
This vegan Thai brunch recipe features jasmine rice, coconut lime sauce, mangoes, and cashews for a nutrient-rich dessert that is both visually appealing and delicious. Ideal for plant-based meal enthusiasts looking to experience the exotic flavors of Thailand.
Allergens
Nuts (cashews)
Ingredients
- 1 cup jasmine rice, uncooked
- 1 1/2 cups coconut milk
- 1 cup water
- 1/2 cup sugar
- 1 tsp salt
- 2 ripe mangoes, peeled and pitted
- 1/4 cup shredded coconut, toasted
- 2 tbsp chopped cashews
- Fresh mint leaves for garnish
Instructions
- a. Rinse jasmine rice under cold water until the water runs clear. b. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil over high heat. c. Reduce heat to low, cover, and simmer for 18 minutes or until the liquid is absorbed. d. Remove from heat and let it stand covered for 5 more minutes. e. In a small saucepan, combine sugar, salt, and remaining coconut milk. Heat over medium heat, stirring to dissolve sugar. f. Add cooked rice into the sauce, stirring to coat. Transfer back to saucepan and cook on low for 1 2 minutes. g. Remove from heat, let cool slightly, then transfer to a shallow dish or plate. Arrange mango slices over the rice. h. Sprinkle with shredded coconut and cashews. Garnish with fresh mint leaves.
Chef’s Insight
The perfect balance of flavors and textures makes this dish irresistible.
Notes
Be sure to use ripe mangoes for optimal sweetness.