Low Sodium Mango Sticky Rice
Indulge in the tropical sweetness of Low Sodium Mango Sticky Rice, a healthier twist on the beloved Thai dessert that’s as indulgent as it is easy to prepare. This recipe combines tender, steamed glutinous rice with a luscious coconut milk sauce sweetened naturally with palm sugar, ensuring every bite is rich and flavorful without excess sodium. Succulent, ripe mango slices are paired beautifully with the creamy rice, while a sprinkle of toasted sesame seeds adds a delightful crunch for an elegant finish. Perfect for satisfying your dessert cravings or impressing dinner guests, this dish is a low-sodium treat that comes together in just an hour, making it a manageable yet decadent way to bring exotic flavors to your table. Whether you're hosting or enjoying a quiet night in, this recipe delivers a guilt-free taste of Southeast Asia in every bite.
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Ingredients
- 1 cup glutinous rice (sticky rice)
- 1.5 cups coconut milk
- 3 tablespoons palm sugar
- 2 large mangoes, ripe
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon white sesame seeds
Directions
Step 1
Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 30 minutes, preferably up to 4 hours.
Step 2
After soaking, drain the rice and place it in a steamer lined with cheesecloth or a cloth. Steam the rice over boiling water for about 20-25 minutes, or until the rice is tender and translucent.
Step 3
While the rice is cooking, prepare the coconut sauce by combining 1.5 cups of coconut milk and 3 tablespoons of palm sugar in a saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Do not let it boil.
Step 4
Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the warm coconut milk over the rice, stirring gently to combine. Let the rice absorb the coconut milk for about 10 minutes, allowing it to come to room temperature.
Step 5
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the remaining coconut milk in the saucepan, and gently heat until slightly thickened, about 2-3 minutes.
Step 6
Prepare the mangoes by peeling and slicing them into thin, even pieces.
Step 7
To serve, place a scoop of sticky rice on a serving plate. Arrange slices of mango alongside the rice. Drizzle the thickened coconut sauce over the top and sprinkle with 1 tablespoon of toasted white sesame seeds.
Step 8
Enjoy this delicious low sodium mango sticky rice dessert!
Nutrition Facts
| Serving size | (1037.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 764.3 |
| Total Fat 7.0g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 76.6mg | 0% |
| Total Carbohydrate 175.0g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 117.1g | |
| Protein 9.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 163.7mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1586.5mg | 0% |
Source of Calories