Mangoes and sticky rice – oh how my heart swoons! After a heated meal of Thai food – heightened by the bright flavors of kaffir lime, lemongrass and painfully hot chili peppers – nothing soothes the palate quite like a warm bowl of gently sweet and slightly salty mangoes and sticky rice. I like to serve this dish after a meal of coconut shrimp soup with chilies and lime or even on its own as a breakfast. It satisfies like little else, and like many of the desserts featured at Nourished Kitchen, it is only mildly sweetened with natural and unrefined sweeteners.
Mangoes and sticky rice is classically served with polished, refined white rice, but the dish’s nutrient profile can be improved by using sprouted or soaked brown rice without compromising the ultimate flavor or texture of the dish. Like all grains, brown rice contains antinutrients which bind up minerals preventing their full absorption and the simple act of soaking or sprouting rice can improve the body’s ability to better absorb grain’s full complement of minerals – particularly zinc and iron. You can read more about soaking grain or learn the benefits of sprouted grain. This recipe for mangoes and sticky rice is also rich in coconut oil – a remarkable and wholesome fat that’s rich in lauric acid – a fatty acid known for its antimicrobial activities and that is thought to boost the immune system.
Mangoes and Sticky Rice
Faintly sweet and slightly salty, mangoes and sticky rice is a classic Thai dessert – often served as a special treat at the end of the meal. This beautiful combination of sweet-salty coconut milk and ripe mangoes nourishes the body and satisfies the tastebuds. The sweet-salt flavor is essential to the true and classic flavors of this dish. Don’t forget, if you like this and other recipes from Nourished Kitchen, please consider signing up for How to Cook Real Food – our new online cooking class.(…)
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