How To Make Thai Mango With Coconut Sticky Rice

Name: How To Make Thai Mango With Coconut Sticky Rice
Prep time: 3 h 21 min
Cook time: 3 h 21 min
Total time: 3 h 21 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 can coconut milk, unshaken; 1 teaspoons cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section); 2 ripe mangos; 1 teaspoon salt, divided; 4 servings Toasted sesame seeds and mint, to garnish; 237 milliliters Thai sweet or sticky rice, available in Asian groceries; 3 Tbsps raw or white sugar, divided

The recipe How To Make Thai Mango With Coconut Sticky Rice could satisfy your Asian craving in approximately 3 hours and 21 minutes. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 532 calories, 8g of protein, and 28g of fat per serving. If you have sticky rice, cornstarch, mangos, and a few other ingredients on hand, you can make it. It works well as an affordable side dish.

Ingredients

Servings:

1can

coconut milk, unshaken 1teaspoons

cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)2

ripe mangos 1teaspoon

salt, divided 4servings

Toasted sesame seeds and mint, to garnish 237milliliters

Thai sweet or sticky rice, available in Asian groceries 3Tbsps

raw or white sugar, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.