Have you ever had mango sticky rice? It’s SO good and naturally vegan! Notes: The type of rice used is sweet rice or glutinous rice. The best mangos to use are Ataulfo mangos, which are smaller and sweeter.
Begin by washing your sweet rice thoroughly until the water runs clear. Then cover and soak your sweet rice in fresh water for at least 1 hour, or up to 48 hours. Next, drain the rice and add it to a heat-proof bowl. Add about 1/3 water to a large pot. Place your heat-proof bowl with the rice into the pot, cover, and set on a medium heat until it begins to boil. Then reduce heat to medium-low and cook for 25-30 minutes until the rice is tender.
Meanwhile, combine your coconut milk, organic sugar, heavy pinch of salt, and vanilla to taste in a medium saucepan. Cook until it reaches just a simmer (do not boil).
Once the rice is cooked, top it with 3/4 of your coconut milk mixture and fluff your rice. Leave the remaining coconut mixture for plating. Lastly, peel your mango skin, gently remove the flesh from the inner seed, and slice. (Do not pre-slice and use a spoon to remove flesh, it won’t be as smooth!)
To serve, combine 1/2 cup of coconut rice, your sliced mango, extra coconut milk, and optional sesame seeds.
