Low Fat Mango Sticky Rice
Transform your favorite Thai dessert into a guilt-free indulgence with this Low Fat Mango Sticky Rice recipe! Made with glutinous rice, light coconut milk, and just a touch of sugar, this lighter version keeps all the creamy, tropical goodness you love without the extra calories. The rice is steamed to perfection, infused with a lightly sweetened coconut sauce, and paired with juicy, ripe mango slices for a naturally decadent finish. A sprinkle of toasted sesame seeds and fresh mint leaves adds texture and fragrant flair, elevating each bite. Ready in under an hour and perfect for a healthier dessert option, this low-fat treat is a must-try for anyone craving an authentic yet mindful taste of Thailand.
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Recipe Information
Ingredients
- 1 cup glutinous rice
- 1 cup light coconut milk
- 1 cup water
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 2 whole ripe mangoes
- 1 tablespoon sesame seeds
- 6 leaves mint leaves
Instructions
Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium bowl, soak the rinsed rice in water for 30 minutes, then drain.
Transfer the soaked rice to a steamer basket lined with cheesecloth or a clean kitchen towel.
Steam the rice over boiling water for 25-30 minutes, or until the grains become tender and fully cooked. Check occasionally to ensure the water does not evaporate completely from the steamer.
While the rice is steaming, combine the light coconut milk, sugar, and salt in a saucepan over medium heat. Stir the mixture until the sugar dissolves completely, then remove from heat. Do not bring the coconut milk to a boil.
Once the rice is cooked, transfer it to a large bowl and pour half of the coconut mixture over it. Stir gently with a spatula to ensure all the rice is evenly coated.
Cover the bowl with plastic wrap or a lid and let the rice sit for at least 10 minutes to absorb the coconut milk.
Peel the mangoes and slice them into thin strips.
Toast sesame seeds in a dry pan over medium heat until golden brown and fragrant, about 2-3 minutes.
To serve, mold portions of sticky rice onto plates using a small bowl or cup, top with sliced mango, and drizzle with the remaining coconut milk.
Garnish with toasted sesame seeds and mint leaves for added flavor and visual appeal.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 121.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
