Courtesy of Sheila Branyan
-- 1 can Thai Coconut Milk (or Lite Coconut Milk)
-- 2 teaspoons corn starch
-- 2-4 tablespoons organic cane sugar (to taste)
-- 1-2 teaspoons sea salt or table salt, to taste (this sauce should be less sweet and has less salt than the other sauce (so sugar and salt don't overwhelm the coconut flavor
-- 1-2 mangos (per serving) -- The best ones (in my opinion) are "Champagne mangos," also called "honey mangos" or "ataulfo mangos." They are smaller than "regular" mangos and are in season from about March-August. When ripe, they have a yellow/deep yellow color and the skin starts to get wrinkly. You can buy these at an Asian market, but Giant and Trader Joe's usually have them in season.
-- Toasted sesame seeds (optional)
-- Pour about 2/3 of the can of coconut milk in a small saucepan, reserving the remaining 1/3 can in a small bowl or glass measuring cup.
-- Heat the 2/3 can of coconut milk over medium or medium/low heat till it simmers but is not heavily boiling.
-- While it is heating, whisk the corn starch into the remaining coconut milk until this mixture is smooth/not lumpy.
-- Once the coconut milk in pan is simmering, whisk the corn starch/coconut milk mixture into the pan for 2-3 minutes (sauce will thicken some).
-- Whisk in the 2-4 tablespoons of sugar.
-- Whisk in the salt to taste.
-- Place sauce in bowl or container and set aside.
-- Put a serving of the sweetened sticky rice in a bowl or on a plate.
-- Peel/slice mango and put on top of sweetened sticky rice.
-- Spoon some of coconut milk sauce over top of sweetened rice and mango.
-- Sprinkle with toasted sesame seeds (if desired).
ENJOY this fresh and reasonably healthy dessert!!
I use one of these, but you can also use a regular rice steamer or improvise by putting the rice in a mound on a splatter guard with a bowl on top, (as a cover), placed on a deep skillet filled with a couple inches of water.
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