The clean, cool flavor of the mango and the sweet richness of the coconut is a perfect end to a lot of spicy Asian meals. Though this is traditionally a Thai dish, you’ll find you can use this with just about anything, especially if you experiment with different spices and fruit. Once again, I can’t take credit for this recipe; my husband created it after researching a few ideas for Asian desserts to compliment our Curried Sweet Potato and Salmon Coconut Stew .
1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
1 ripe mango, cut into bite-size pieces
4-5 Tbsp. xylitol
1/4 tsp. salt
1 can good-quality (thick) coconut milk
Pinch of cinnamon
Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. xylitol. Stir this into the rice.
Bring to a gentle boil, then partially cover with a lid (leaving room for steam to escape). Reduce heat to a simmer.
Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. xylitol, stirring to dissolve.
Taste-test the sauce for sweetness, adding more sugar if desired. It won't taste as sweet once it's on the rice, so don't be shy.
To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with pieces of mango, then sauce. You can use as much sauce as you'd like, but we prefer it with a lot of sauce. Sprinkle a pinch of cinnamon on top of each serving and enjoy!