Low Sodium Mango Sticky Rice
Indulge in the tropical delight of **Low Sodium Mango Sticky Rice**, a healthier twist on the classic Thai dessert that’s perfect for anyone seeking big flavor with less salt. This recipe features tender, aromatic glutinous rice steamed to perfection and soaked in creamy, subtly sweetened coconut milk, bringing a luscious texture to every bite. Fresh, juicy slices of ripe mango add a vibrant burst of flavor, while a drizzle of thickened coconut sauce elevates this dish to irresistible. Topped with lightly toasted sesame seeds for a hint of nuttiness, this dessert is naturally low in sodium and ideal for those who love tropical flavors without compromising on health. Easy to prepare and free of added salt, this beautifully balanced mango sticky rice is a satisfying treat that's ready in just an hour—perfect for weeknight indulgences or special occasions.
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Recipe Information
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1.5 cups coconut milk
- 3 tablespoons palm sugar
- 2 large mangoes, ripe
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon white sesame seeds
Instructions
Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 30 minutes, preferably up to 4 hours.
After soaking, drain the rice and place it in a steamer lined with cheesecloth or a cloth. Steam the rice over boiling water for about 20-25 minutes, or until the rice is tender and translucent.
While the rice is cooking, prepare the coconut sauce by combining 1.5 cups of coconut milk and 3 tablespoons of palm sugar in a saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Do not let it boil.
Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the warm coconut milk over the rice, stirring gently to combine. Let the rice absorb the coconut milk for about 10 minutes, allowing it to come to room temperature.
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the remaining coconut milk in the saucepan, and gently heat until slightly thickened, about 2-3 minutes.
Prepare the mangoes by peeling and slicing them into thin, even pieces.
To serve, place a scoop of sticky rice on a serving plate. Arrange slices of mango alongside the rice. Drizzle the thickened coconut sauce over the top and sprinkle with 1 tablespoon of toasted white sesame seeds.
Enjoy this delicious low sodium mango sticky rice dessert!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 117.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1586 mg | 34% | |
*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.
