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Mango Coconut Sticky Rice with Mango Lime Sauce and Walnut Cinnamon Crunch

Sweet and fruity rice with a bright, citrus creamy sauce and a nutty crunch topping.

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Mango Coconut Sticky Rice with Mango Lime Sauce and Walnut Cinnamon Crunch

Mango Coconut Sticky Rice with Mango Lime Sauce and Walnut Cinnamon Crunch

Sweet and fruity rice with a bright, citrus creamy sauce and a nutty crunch topping.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Side Dish
Keyword: coconut, mango, rice, sticky rice
Servings: 6
Author: Elizabeth Koseyn

Ingredients

Crunch:

  • 3 tablespoons Simple Truth Organic Walnut Pieces, chopped
  • 2 tablespoons oats, uncooked
  • 2 teaspoons Simple Truth Organic Blue Agave Light Golden Syrup
  • 2 teaspoons Simple Truth Organic Sugar
  • 1 1/2 teaspoons Simple Truth Organic Madagascar Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon lime zest

Sauce:

  • 1/4 cup Simple Truth Organic Coconut Milk
  • 1/4 cup Simple Truth Organic Frozen Mango Chunks, pureed
  • 2 teaspoons Simple Truth Organic Sugar
  • 1/4 teaspoon Simple Truth Organic Madagascar Vanilla Extract
  • 1/8 teaspoon lime zest

Rice:

  • 3 cups Simple Truth Organic Coconut Milk
  • 1/4 cup Simple Truth Organic Sugar
  • 3/4 cup Simple Truth Organic Frozen Mango Chunks, chopped finely
  • 1 cup short grain rice

Instructions

  • To make crunch topping, preheat oven to 300º.
  • Add all crunch ingredients into a small bowl; stir until coated.
  • Place on a foil-lined baking sheet and bake until golden and crisp, about 10-15 minutes. Remove from oven and let cool.
  • For sauce, in a small saucepan over low heat, add milk, mango and sugar. Stir occasionally until mixture is warm and sugar has dissolved, about 10 minutes. Remove from heat and stir in vanilla and lime zest. Cover and set aside.
  • For rice, in a medium saucepan over medium-low heat, add milk, sugar and finely chopped mango. Stir occasionally until sugar dissolves and comes to a simmer, about 5-7 minutes.
  • Reduce heat to low and add rice. Cover and cook until liquid is absorbed by rice, about 40-45 minutes. Divide rice among 6 ramekins.
  • To serve, invert warm rice onto a small plate. Spoon sauce around rice and sprinkle with crunch topping.
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