Thai Mango Sticky Rice Bowls
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 40 min · vegetarian, vegan, gluten-free
394 cal
6g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 1 large Ripe mangoes
- 3/4 cup Glutinous sticky rice
- 1/2 cup Coconut milk
- 1 tbsp Sugar
- a pinch Salt
- 1 tbsp Toasted sesame seeds
Method (tap to check — screen stays awake)
- Rinse the sticky rice under cold water until water runs clear. Soak rice in water for at least 30 minutes, then drain.
- In a pot, combine soaked rice and 1¾ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
- While rice cooks, peel and slice mangoes into thin strips.
- In a small saucepan, combine coconut milk, sugar, and salt. Warm over low heat until sugar dissolves, then remove from heat.
- Once rice is cooked, transfer to a bowl and let it cool slightly. Serve warm or at room temperature.
- Pour coconut sauce over the rice and top with mango slices. Garnish with toasted sesame seeds.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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