Our mango sticky rice a healthy alternative to the traditional Thai version, and will have you begging for seconds. Sticky rice is often made using processed sugar, but here we’ve used just a small amount of coconut nectar for mild sweetness without the sugar crash. The mango sauce is the finishing touch, providing a tart burst of flavor to contrast the mild, creamy rice. This recipe is made cleanse-friendly very easily with the substitution of brown rice.
Coconut Milk and the Benefits of Lauric Acid
Coconut is known in many parts of the world as a superfood and an essential part of their diet. Many cultures use ever part of the coconut – the meat, oil, sugar, water, and even the husks are used as building materials. Coconut milk is naturally lactose-free, making it cleanse-friendly. The absence of dairy will help your digestion stay on track and keep bloating away.
Coconut milk contains lauric acid, medium-chain saturated fatty acid, which is easily digested and used as energy by the body, unlike other types of fat. Lauric acid gets converted by the body into monolaurin, which is known for its antibacterial effects. Monolaurin kills disease-causing compounds, helping keep colds and chronic disease both at bay. Many are scared off by the saturated fat content in coconut milk, however, coconut milk has actually been shown to lower cholesterol and decrease the chances of heart disease when consumed in moderation.
Choose Mangos for Improved Digestion
We’ve chosen mango as the perfect partner to coconut in this recipe. The tropical fruit is incredibly juicy and sweet this time of year, so we didn’t have to do much to create this sauce. The enzymes and antioxidants in mango have been shown to prevent many different cancers such as breast and prostate. Like coconut milk, mango has also been shown to ward off heart disease and lower cholesterol. Mangos also have a digestive enzyme that helps break down protein, making them an excellent natural cure for stomach and digestion issues. They have a high fiber content, which helps improve digestion by moving waste through our body.
Mango Sticky Rice
Makes two servings
1/2 lb mango flesh (2-3 mangos)
1/2 tablespoon lemon juice
1/2 tablespoon coconut palm syrup
1 can full-fat coconut milk
1 teaspoon vanilla
Optional: Mint and Cinnamon for serving
*Note: if you are on the Cleanse, use brown rice. Note that it will be less “sticky” than the other varieties and have a rice pudding texture.
Place rice in a small bowl and cover with water. Soak for 15-60 minutes. Strain and thoroughly rinse rice. Cook according to package directions.
While rice is cooking, make coconut cream sauce. Blend entire can of coconut milk, coconut palm syrup, vanilla, and salt until fully combined. When rice is finished cooking, add sauce to rice in a medium bowl or glass storage container. Add just enough cream to coat the hot rice, without drowning it. Cover and let it sit at room temperature for a minimum of 1 hour.
While rice soaks, make mango sauce. Remove skin and cut mangos into large chunks. Slice lemon in half. Pick mint leaves off for later. Add mango, lemon juice, and coconut palm syrup to a blender. Blend until smooth, then pour into a bowl for serving.
Make coconut whipped topping. remove the solid portion of coconut cream from the top of the can (save the rest for use in another recipe). Whip solid cream with vanilla until creamy and blended.
Scoop out sticky rice in 1/2 cup servings. Serve with mango sauce, mint, and whipped topping. Enjoy!
Recipe and photography by Kaitlyn Noble
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