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mango and glutinous rice with coconut milk |
Sweet, Cream, Fruits
Dessert based on conotations of freshness and texture.
It's important to use a ripe mango for this recipe, but frozen mango can be used if required.
Ingredients
Recipe for 4 servingsIngredients
Coconut sauce
Preparation time: 25 min
-
Preparation
Peel the mangoes and cut them into cubes (macedoine).
Rinse the rice in cold water. Cooking rice in a rice cooker, or in a saucepan with double the volume of water as rice. Bring to a boil over the heat, covered. Once boiling, reduce the heat to a minimum, cook for 15 minutes, always covered. Then remove from the heat and let stand for 5 minutes off the heat, still with the lid on.
In a saucepan, heat the coconut cream, sugar and salt, add it to the cooked rice, little by little.
Roast the sesame seeds and coconut in a hot pan, making a few back and forth movements in the pan.
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Coconut sauce
Boil the coconut cream with the sugar and salt.
Let cool before serving.
-
Serving
In a bowl, place the rice, add the mango on top, cover with coconut sauce, finish with the coconut and the toasted sesame.
It's important to use a ripe mango for this recipe, but frozen mango can be used if required.
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