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Mango Sticky Rice In this episode of Sugar Free Sundays, Chef Sanjeev Kapoor brings you a beloved dessert from Thailand - Mango Sticky Rice, made lighter and completely guilt-free.
Servings:
3
Cook Time:
25-30 minutes
Prep Time:
3-4 hours
Category:
Desserts
Cuisine:
Thai
Heat a nonstick pan. Drain the rice and add to the pan, add 4½ cups water, ¼ tsp salt and mix well. Cover and cook for 16-18 minutes.
Heat ¾ cup coconut milk in another nonstick pan. Add remaining salt, ¾ tsp Sugar Free Natura and once it melts, lower the heat and cook for 5-6 minutes.
Add the knot of pandan leaf in the rice, cover and continue to cook for 4-5 minutes. Discard the pandan leaf.
Peel mangoes and cut into slices. Arrange the mangoes on serving plate.
Add remaining coconut milk and remaining Sugar Free Natura to rice and mix well. Switch off the heat and set aside for 8-10 minutes.
Transfer the rice in a glass bowl and press well. Demould the rice on serving plate and drizzle the prepared sauce on top.
Sprinkle white sesame seeds and black sesame seeds on top and serve.
Use glutinous rice (sticky rice), not regular rice — it’s essential for the right texture.
When cooking in the pan, keep the heat on low-medium
This classic Thai dessert combines soft sticky rice, luscious ripe mangoes, and creamy coconut flavours to create a beautifully comforting and refreshing treat. Sweetened with Sugar Free Natura, it delivers all the authentic taste and indulgence of the traditional dessert without any added sugar.
Perfect for mango lovers and dessert enthusiasts alike, this tropical favourite is a delicious way to enjoy something exotic with a smarter twist.
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