Low Carb Mango Sticky Rice

Indulge in the guilt-free decadence of Low Carb Mango Sticky Rice, a keto-friendly twist on the beloved Thai dessert! This creative recipe swaps traditional sticky rice with tender, flavor-absorbing cauliflower rice, simmered to perfection in luscious full-fat coconut milk and naturally sweetened with erythritol. The result? A creamy, aromatic "rice" that pairs beautifully with juicy slices of fresh, ripe mango. Enhanced with hints of vanilla and a sprinkle of toasted coconut flakes for optional crunch, this dish is the perfect balance of tropical sweetness and wholesome indulgence. Ready in just 30 minutes, this low-carb mango sticky rice is a deliciously healthy dessert or snack that will transport your taste buds straight to Southeast Asia—without breaking your diet goals!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head Cauliflower (about 1 medium head)
• 400 ml Coconut milk (full-fat)
• 50 grams Erythritol sweetener
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 2 medium Fresh ripe mango
• 2 tablespoons Unsweetened coconut flakes (optional)

Directions

Step 1

Begin by prepping the cauliflower rice. Remove the leaves and core from the cauliflower head, and cut it into small florets. Use a food processor to pulse the florets until they resemble the size and texture of rice grains. Be careful not to over-process.

Step 2

Transfer the cauliflower rice to a clean kitchen towel and squeeze out any excess moisture. This will help the cauliflower rice absorb more flavors without becoming soggy.

Step 3

In a medium saucepan, combine the coconut milk, erythritol, salt, and vanilla extract. Heat over medium heat, stirring occasionally until the erythritol is fully dissolved and the mixture starts steaming. Avoid boiling.

Step 4

Add the prepared cauliflower rice to the coconut milk mixture. Stir well to ensure all grains are coated. Allow it to cook gently on a low heat, stirring occasionally, until the cauliflower is tender and has absorbed most of the liquid. This should take about 10 minutes.

Step 5

While the mixture is simmering, peel the mangoes and slice them into thin pieces, removing the seed.

Step 6

Once the cauliflower is cooked and the liquid is mostly absorbed, remove the pot from heat and let it sit with the lid on for about 5 minutes to let it set.

Step 7

Serve the low-carb sticky cauliflower rice on plates or shallow bowls, topped with fresh mango slices.

Step 8

Optional: Toast some unsweetened coconut flakes in a dry skillet over medium heat for 2-3 minutes, tossing frequently, until golden brown. Sprinkle over the mango sticky rice before serving.

Step 9

Enjoy this low-carb version of the classic dessert warm or at room temperature.

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	1433.3

Total Fat 109.1g	0%
Saturated Fat 95.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1427.7mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 28.4g	0%
Total Sugars 82.5g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 200.4mg	0%
Iron 16.3mg	0%
Potassium 2994.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 5.5%

Carbs: 38.1%