If you have been following me on Instagram or Facebook for a while, you know that Mango Sticky Rice is one of my favorite sweets ever. And this is especially true when you can turn this naturally gluten free dessert in a healthy gluten free recipe!!
Read on and I will show how to turn this yummy treat in a refined sugar free dessert.
The first time I tried Mango Sticky Rice I was just in the right place: Bangkok. As you can imagine, mangos in Thailand are the best in the whole world! Anywhere you go, from Chiang Mai to Phuket, you’ll find food carts selling fresh mangos. For only 60 Baths, a man peels and cuts the fruit right in front of you. The pulp, ripe and succulent, smells fantastic. And the taste definitely lives up to its fragrance.
This is the healthy fast food I’d love to see more often!
All Thai mangos, when ripe, are sweet and juicy, but the ‘Nam Dok Mai‘, a silky variety whose name means ‘flower water’ or ‘nectar’, is the best choice to accompany Sticky Rice. The skin is deep yellow and slightly wrinkly; the flesh is dark orange and fibre-free, incredibly soft and delicate. Can you imagine how good it tastes when matched with a delicious sticky rice pudding infused with a luscious coconut cream?
Even though apparently Mango Sticky Rice is very simple to make and only consists of rice, coconut milk, sugar and a pinch of salt, while in Thailand I wanted to learn to recreate that awesome texture to perfection. And that’s why I decided to take a cooking class in Chiang Mai and learn directly from the locals.
Here I will share with you what I learned, together with the quick tricks that can turn a delicious treat into a healthy gluten free recipe as well!
In fact, while the traditional recipe calls for white sugar, this version is a refined sugar free dessert that’s pure bliss nonetheless. —Ambra Torelli
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