02 April 2014

my favorite tropical dessert: mangoes with coconut rice



it's a rare sight to see; me choosing a dessert that does not involve chocolate, custard, gelato, cake, cookies, brownies, etc. however, i do have a major crush on rice pudding (when done right) along with this delicious duo: coconut rice with mangoes. this is a delectable pairing, you cannot go wrong. basically if the word coconut is on a menu, i usually order it without hesitation. i'll eat a ramekin of this for breakfast (while my family has frozen waffles) and for a moment i imagine i'm on a tropical vacation. i justify the sweet and carb combo because we're headed out to the surf soon to catch the first waves of daylight... i snap back into reality as i sign paperwork, oversee homework, and push lego guys out of the way on my kitchen table. still, the mangoes and rice are the real deal. this recipe is so simple, you might start making it on a weekly basis. that's not so much a warning as it is an invitation.

Mangoes & Coconut Rice
Thanks to my darling friend Jamie Anne for this recipe!

1 1/2 cups white uncooked rice (Basmati or Calrose short-grain work great)
Cook rice according to directions and set aside. Then transfer rice into a larger bowl.

3-4 Mangoes (ripe, deeply colorful, firm but not too firm - like an avocado) **
1 (14 oz.) can pure coconut milk (I buy the 'light' version)
1 cup sugar
1 tsp. salt

Combine coconut milk, sugar, and salt into small saucepan and simmer over low to medium heat until sugar is dissolved. This takes about 5 to 10 minutes, stirring frequently. The milk will turn from milky white to a more clear color. Remove from heat.

Pour coconut sauce over your sticky rice. Stir to combine and allow to rest. The rice will continue to soak up all that coconut sauce and the flavoring will be infused into every grain. Do this at least an hour (or longer) to absorb the coconut milk. Meanwhile, remove skins and slice mangoes into bite-sized bits and place into separate bowl. Dish it up into pretty bowls; serve at room temperature. Add a few raspberries for a kicky, bright garnish.

Serves 6, approximately.

**The great news is they now sell mangoes by the jar!! I've seen them near the packaged salad kits. They are tasty, juicy, and ripe and take ALL the work out of this dessert. Seriously worth your money if you're short on time or terribly impatient when cutting mangoes (and / or have a toddler at your feet).

Note: Ladies especially seem to love this dessert. Take it to bookclub, a buffet or girls night out. It travels well, assembles easily and is a fun change from the usual monotonous sweets scene. Enjoy!



5 comments:

Hannah said...

This is one of my favorites, but my rice never seems to turn out right when I make it at home. So happy to have this recipe now!

Mary said...

Ooh definitely trying this!

Hillary said...

I am so glad you're back to blogging! You've seriously been such an inspiration (hello from a long time blog lurker)

Lettie B. said...

Love to see you writing again.

I think you mean serves 1 - perhaps you under-estimate how much I like it!

candace said...

I am totally going to make this for my book club! thank you for the wonderful idea marta!

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