Low Fat Sticky Rice with Mango Sorbet
Indulge in a guilt-free tropical treat with this Low Fat Sticky Rice with Mango Sorbet recipe—a lighter twist on the classic Thai dessert! Featuring tender, steamed glutinous rice soaked in creamy, reduced-fat coconut milk and paired with a refreshing homemade mango sorbet, this healthy dessert is bursting with bright, natural flavors. Sweetened with just a touch of honey and granulated sugar, it strikes the perfect balance of sweetness without overwhelming. The easy-to-make mango sorbet, infused with a hint of lime juice for a zesty kick, is the ideal complement to the warm sticky rice. Garnished with fresh mint leaves and juicy mango slices, this dessert is not only visually stunning but also incredibly satisfying. Quick and simple to prepare with just 45 minutes of active time, it’s a low-fat, naturally dairy-free option perfect for summer gatherings or whenever you're craving a tropical escape.
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Recipe Information
Ingredients
- 1 cup Glutinous rice (sticky rice)
- 1 cup Coconut milk (light, reduced-fat)
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 2 large Fresh ripe mango
- 2 tablespoons Honey
- 1 cup Water
- 1 tablespoon Fresh lime juice
- 2 sprigs Mint leaves (optional, for garnish)
Instructions
Rinse the glutinous rice thoroughly under cold water until the water runs clear to remove excess starch.
Soak the rinsed rice in water for at least 4 hours or overnight for best results.
After soaking, drain the rice and steam it. To do this, place the rice in a bamboo or metal steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20 minutes, or until tender and translucent.
While the rice is steaming, prepare the light coconut sauce by combining the light coconut milk, granulated sugar, and salt in a small saucepan over low heat. Stir until the sugar is fully dissolved, but do not let the mixture boil.
Once the rice is cooked, transfer it to a mixing bowl and immediately pour 2/3 of the prepared coconut sauce over it. Mix well, cover, and let it sit for 10-15 minutes to absorb the flavors.
To make the mango sorbet, peel and cube the fresh mangoes, reserving a few slices for garnish if desired.
In a blender, puree the mango cubes with honey, water, and lime juice until smooth. Transfer the mixture to a shallow, freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes with a fork to break up ice crystals and create a smooth texture.
To serve, scoop the sticky rice onto dessert plates or bowls. Drizzle the remaining coconut sauce over the rice. Add a scoop of mango sorbet to the side.
Garnish with fresh mango slices and mint leaves if desired, and serve immediately for a light, tropical dessert.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.5 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 311 mg | 7% | |
*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.
