Purple Sticky Rice With Mango – a delicious recipe with Coconut Sauce, light coconut milk, granulated sugar, salt, Rice, black sticky rice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
2
Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
3
Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
4
Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
5
Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
321
kcal
Calories
2
g
Fat
71
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Coconut Sauce:, 1/2 cup light coconut milk, 1/2 cup granulated sugar, 1/2 teaspoon salt, and more.
Yes, Purple Sticky Rice With Mango falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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