I have a problem. Mangoes. I ate an entire crate of mangoes when I was pregnant with Ava. Ten mangoes in less than a week. Or was it twenty? Mangoes are so outrageously good right now. I can barely stop eating them long enough to let them soften up on the counter. I have trouble sharing. Thankfully Laos has a dessert that showcases this crazy fruit in a fun and simple way.
Remember that sticky, sticky rice? The staple of Laos? That’s your ticket. Let’s whip up a heaping bowl of warm coconut rice pudding topped with soft, sweet mango. I’m already dancing a Golden Coconut Dream.
4 cups cooked sticky rice (2 cups uncooked)
1 15 oz can light coconut milk
1/4 cup brown sugar, or more to taste
milk for thinning, as desired
1-2 small, ripe mangoes, cubed
On a sweet sort of day, with just the right sort of bite in the air, when your mangoes are perfectly – tenderly – soft, cook your way to a lovely dream.
Meanwhile, cube up a mango for topping.
… perhaps at the “Golden Triangle”, where Laos, Burma and Thailand meet.
Just be sure to eat immediately – the pudding thickens up the longer it sits and as it cools. Add some regular milk if you like soupier rice pudding.
Just be sure to eat immediately - the pudding thickens up the longer it sits and as it cools. Add some regular milk if you like soupier rice pudding.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.