This week you are in for a treat with this delicious coconut sticky rice mango sushi recipe. Think of this as a deconstructed mango with coconut sticky rice recipe that you would order at your favorite Thai restaurant.
Dessert sushi has never been more fun! If you love easy kid-friendly dessert recipes, you are going to LOVE these gluten free dessert recipes!
Do you love sushi? We are huge sushi lovers! My daughter wanted to have friends come over to visit and she wanted to make something fun to serve. We had a giant mango that was on the border of being "too ripe" and we knew its sweetness would work perfectly for a dessert.
Today I created a fun new treat. Something for sushi lovers, and sushi haters! If you love Thai coconut sticky rice with mango, you will love this fun twist!
It is one of my all-time favorite desserts, so we worked so hard to create a fun recipe with the same traditional flavors. I love how the creamy coconut sauce melds together with the sticky rice and mango. This dessert sushi isn't too sweet, but yet they are completely satisfying.
The ingredients are very simple and making this recipe is really easy considering how elegant this dessert looks. Chopsticks make this dessert sushi even more fun to eat!
What is a Keitt Mango?
This week I found a keitt mango in our farm box. These California keitt mangoes are grown and left on the tree longer than imported mangoes. What this means is FLAVOR. These mangoes are sweet, really sweet...and perfect for a dessert recipe
My dessert sushi recipe is gluten free, dairy free, and refined sugar free.
If you don't want to make fruit sushi, feel free to use this recipe as a regular Coconut Sticky Rice with Mango dish that you see in many Thai restaurants.
This recipe uses very few ingredients and it is also refined sugar-free. I used canned light coconut milk for this recipe, but you can easily use full-fat coconut milk if you prefer. Both will be delicious so choose the one you prefer.
Is glutinous rice gluten free?
The name of this rice is a bit misleading. I think when you are gluten free, any word that starts with gluten is scary. Please don't worry about this rice because it is perfectly safe and does not contain any gluten.
It is important to make sure the rice you use is labeled glutinous rice. I found this bag at Lion Supermarket, our local Asian grocery store, but you can also find it in local stores, or buy this glutinous rice online.
How do you cook the glutinous rice?
You can cook glutinous rice either stovetop or in a rice maker. I prefer a rice maker because it is easier, but again, either way will work as long as you follow the cooking instructions on the package. Some glutinous rice is longer grain than others and this will affect cooking times.
Once your rice is cooled you can roll some in your hands to make the balls. Add a slice of mango on top of each oval rice ball. Drizzle with the sauce below once it is cooled. Sprinkle shredded coconut over the top as a garnish.
To make the sauce, add your ingredients to a small saucepan and cook on low to slowly melt everything together. Simmer covered for 10 minutes. Allow cooling before drizzling on the sushi.
- A good whisk to keep your coconut sugar sauce nice and smooth.
- Coconut sugar...this is a lower glycemic sugar that tastes delicious.
Mango and Coconut Sushi
- 1 ripe mango
- 2 cups glutinous rice
- 1 can coconut milk
- 1 1/3 cups water
- 1 tablespoon butter
- basil and shredded coconut to garnish.
- 1 1/2 cups coconut milk
- 3/4 cup coconut sugar
- Soak sticky rice in water for 1-2 hours.
- Rinse the rice and place in a pot with a can of coconut milk and water. Cover and bring to a boil, then turn heat down to simmer.
- When the liquid is absorbed, remove from heat and allow to cool.
- In a saucepan, bring coconut milk, butter, and coconut sugar to boil. Turn down the heat and allow to simmer until the sauce becomes thick.
- When the rice has cooled down, make oval-shaped rice balls.
- Place a slice of mango on top.
- Pour a small amount of the coconut sauce over the top.
- Garnish with sweetened coconut shreds and thinly sliced basil.
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(*This recipe was updated from a September 12, 2014 post.)