Thursday, March 26, 2015

Sweet Sticky Mango Coconut Rice

     Sticky Rice and Mango will forever hold a special place in my heart.  One Spring Break my daughters and I went to China and then onto Thialand.  While in Bangkok we had our first experience with this amazing treat.  So when ever I think of this dessert, I can not help but feel the taste of love and warmth that surround each and every bite. This time of year Whole Foods will get in one of the sweetest varieties of mangos, the Ataulfo (aht-ah-uhi-foe) only recently gained popularity in the United States.  It has a smooth, creamy flesh, a small thin pit and holds the title of many people's favorite variety of mango.  Scoot over Basketball, now there is mango madness in march too!!

Ingredients for 4~
1 cup Rice
1 cup Light Coconut Milk
1/2 cup Coconut Sugar
Dash Pink Himalayan Salt
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5.5oz Light Coconut Milk ( or remainder of 13.5oz can that is left from rice)
1/3 cup Coconut Sugar
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Ataulfo Mango, or standard Mango, peeled and sliced
Dash Hemp Seed, for garnish
Whipped Topping, for garnish

     Put all of first ingredients in rice cooker till finished cooking, or cook on stove top according to directions on rice package.  ( rice will be light brown due to the Coconut Sugar).  While rice is cooking simmer the remainder of the Coconut Milk and 1/3 cup Coconut Sugar til thickened and syrupy, approximately 20 minutes.  When Rice is finished, divide in bowls and top with Coconut Sugar Syrup, Hemp Seeds and Whipped Topping.  Garnish with sliced Mango and Enjoy  ;)

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