Dessert for 3

Mango Sticky Rice with pineapple and mango

Name: Mango Sticky Rice with pineapple and mango
Total time: 410 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 3 sweet ripe mangoes; 3/4 cup full-fat unsweetened coconut milk; 1/2 tsp table salt; 1/3 cup +1 tb granulated sugar; 3/4 cup full-fat unsweetened coconut milk; 2 tbsp granulated sugar; 1 1/2 tsp cornstarch; 1/4 tsp table salt

Steamed sweet rice is mixed with sweet coconut milk and served with ripe mango and a thick coconut sauce.

Typical price

$15.90for 4 servings

$3.98 per serving$15.90 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Mango Sticky Rice with pineapple and mango

Photo: carlsbadcravings.com

410 minstart to table
Involveddifficulty
3servings as written
$$$typical cost tier

Thai Vegetarian Dairy-free Gluten-free Desserts Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pineapple and mango$3.49 each typical	3	$10.47Typical price
Shredded coconut$0.30/oz typical	4.5 oz	$1.35Typical price
Total for the servings shown		$11.93

Pantry staples you likely have

Salt and pepperSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

3 sweet ripe mangoes
3/4 cup full-fat unsweetened coconut milk
1/2 tsp table salt
1/3 cup +1 tb granulated sugar
3/4 cup full-fat unsweetened coconut milk
2 tbsp granulated sugar
1 1/2 tsp cornstarch
1/4 tsp table salt

Steps

Rinse the sticky rice and mung beans, cover them with water, and soak for 6 hours.
Drain the rice and steam it with the mung beans for 20 to 25 minutes until tender and sticky.
Warm three-fourths cup coconut milk, one-third cup plus one tablespoon sugar, and one-half teaspoon salt in a small saucepan for 3 minutes.
Stir the hot coconut mixture into the cooked rice and let it stand for 20 minutes.
Whisk the remaining coconut milk, two tablespoons sugar, cornstarch, and one-fourth teaspoon salt in a saucepan, then simmer for 3 to 4 minutes until thick.
Peel and slice the mangoes, then serve them with the sticky rice, coconut sauce, and mung beans.