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Mango and Sticky Rice Part 1

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and the off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)
  Sticky rice 1 Cup (16 tbs)
  Coconut milk 1 Cup (16 tbs), divided
  Sugar 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Rice flour/Any thickening ingredient 1 Teaspoon
  Shelled and split mung beans 1 Cup (16 tbs), boiled for 7-10 min, drained and dry roasted
  Ripe mango 1 Large

Recipe Summary

Difficulty Level: 
Rice, Mango
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
What could be a wonderfully fresh way to conclude an end-of-the-summer celebratory meal than with the quintessential mango and sticky rice. With flavors straight from Thailand, this simple, heavenly Thai classic is a treat for anyone with a sweet tooth. Sweet but not cloying, this Thai delicacy can be easily put together at home, given you know how. Watch this video and get making this sweet, fruity rice delicacy ay home.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 791 Calories from Fat 140

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1483.4 mg61.8%

Total Carbohydrates 148 g49.3%

Dietary Fiber 11.4 g45.8%

Sugars 75.8 g

Protein 18 g35.9%

Vitamin A 31% Vitamin C 72.3%

Calcium 12.7% Iron 16.8%

*Based on a 2000 Calorie diet

Mango And Sticky Rice Part 1 Recipe Video