Thai Mango Pudding


Fabulous on its own, this mango pudding can also be served with sweet sticky rice, or on a banana leaf as a nod to Thailand, where this snack is eaten throughout the day. Instead of the larger, more fibrous Ataulfo mangoes, I prefer to use the little golden Manila mangoes, which have a buttery flesh with a deep yellow hue and a higher sugar content. This dessert is often created by making a rice pudding with coconut milk and serving it with fresh mangoes. I like a smoother, more decadent pudding, so I blend thicker cream of coconut with mango puree and serve it over sweet sticky rice. I like the way the pudding complements the simplicity and toothsomeness of the rice.


1 cup uncooked sweet sticky rice

5 ripe Manila mangoes, peeled and pitted

1 cup unsweetened cream of coconut

½ cup packed light brown sugar

Juice of 1 lime

Place the rice in a bowl, add water to cover, and soak for about 30 minutes. Then drain the rice thoroughly, and cook it according to the package directions or in a rice cooker on the sweet rice setting.

Place the mangoes in a food processor and pulse until pureed, about 1 minute. Add the cream of coconut, brown sugar, and lime juice and pulse until combined, about another minute.

To serve, place a scoop of rice (about the size of an ice cream scoop) on each plate, and mound it with a scoop of mango pudding.


Recipes, SweetsLUCKYRICE