Vegan Thai Coconut Sticky Rice with Mango Salsa
Discover this exquisite Vegan Thai Coconut Sticky Rice with Mango Salsa, a delectable dessert featuring tender jasmine rice cooked in coconut milk and topped with a tangy mango salsa. Perfect for vegan diets and a delightful fusion of flavors that will transport you to the exotic lands of Thailand!
Allergens
Nuts (almonds)
Ingredients
- 1. 1 cup jasmine rice, rinsed and drained 2. 1 3/4 cups coconut milk 3. 2 tablespoons sugar 4. 1/2 teaspoon salt 5. 2 ripe mangoes, peeled, pitted, and diced 6. 1/4 cup almonds, chopped 7. 1 tablespoon fresh lime juice 8. 1 teaspoon sesame seeds, toasted (optional) 9. Fresh mint leaves, for garnish
Instructions
- Combine the rinsed and drained jasmine rice with coconut milk in a large pot over medium heat. Bring it to a simmer. Lower the heat to low and cover the pot. Cook for about 20 25 minutes or until all the liquid has been absorbed, and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for another 10 minutes. Then, fluff the rice with a fork. Stir in sugar and salt. Let it cool down to room temperature.
- Meanwhile, in a mixing bowl, combine diced mangoes, almonds, and lime juice. Toss gently until well combined.
- To serve, spoon the coconut sticky rice onto plates or bowls and top with the prepared Mango Salsa. Garnish with toasted sesame seeds and fresh mint leaves if desired. Enjoy your Vegan Thai Coconut Sticky Rice with Mango Salsa!
Chef’s Insight
You can adjust the sweetness of the recipe according to your preference by adding more sugar if needed.
Notes
The coconut sticky rice can be prepared ahead of time to save time during the cooking process.