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Thai
Mango Sticky Rice
Warm coconut sticky rice, cold ripe mango, salted coconut drizzle — Thailand's dessert icon at 220 calories.
188Calories
3.1gProtein
31.7gNet carbs
2.4gFiber
4.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2¼ cups (400 g) cooked Thai sticky rice (gluten-free despite the 'glutinous' label)
400 g
¾ cup + 1 Tbsp (200 g) canned light coconut milk, divided
200 g
3⅓ Tbsp (40 g) allulose, divided
40 g
⅓ tsp salt, divided
2 g
2 ripe mangoes (300 g flesh), chilled and sliced
300 g
2 tsp toasted sesame seeds
6 g
¾ tsp cornstarch
3 g
Method
- Warm 150 g of the coconut milk with 30 g allulose and a pinch of salt; fold it into the hot sticky rice, cover, and let it drink for 15 minutes.
- Simmer the remaining 50 g coconut milk with the last of the allulose, the salt, and the cornstarch 1 minute into a salted drizzle sauce.
- Mound the warm rice next to the cold mango slices — the temperature contrast is the dessert.
- Drizzle the salted sauce over the rice and scatter sesame seeds across everything.
Nutrition facts
Per serving.
Calories188
Total fat4.2 g
Total carbohydrate44.1 g
Dietary fiber2.4 g
Allulose10 g
Net carbs31.7 g
Protein3.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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