Thai Coconut Sticky Rice with Mango

Thai Coconut Sticky Rice with Mango

Sweet & exotic

One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!

Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.

In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!

 

 

Thai Coconut Sticky Rice with Mango
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup Jasmine Rice or Sticky Rice
  2. 1 can Coconut Milk
  3. 2-3 tbsp Sugar
  4. 1 ripe Mango
  5. Optional: Black Sesame Seeds
Instructions
  1. In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
  2. Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
  3. Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
  4. Enjoy!
Notes
  1. The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
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Mango Salsa

Mango Salsa

Nom nom

Tangy and fruity with eye-popping color! Fresh mango salsa is easy to make and perfect with fish or as the salsa in tacos. Quick, healthy and yummy!

This sweet and spicy mango salsa is delicious to serve with fish; a very popular topping for salmon, halibut, shrimp, tilapia or pangasius. Also great with Mexican food like nachos or tacos. You can even eat it with a spoon like a salad!

If you’re having a Mexican dinner party, serve nachos with two dips: fresh creamy guacamole and this light and fresh tropical mango salsa. Your friends will love it!

Mango Salsa Ingredients

Mango Salsa
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 Mango
  2. 1 Red Onion (or 1 shallot or 3 spring onions)
  3. 1 Tomato (or 10 cherry tomatoes)
  4. 1 Red Pepper
  5. 1 Lime
  6. Fresh Cilantro
Instructions
  1. Cut the mango, tomato into small cubes.
  2. Finely chop the red onion, red pepper and cilantro.
  3. Combine the mango, tomato, red pepper, red onion and cilantro leaves. Sprinkle over some lime juice and mix well.
  4. Optional: Season with salt and pepper, to taste.
  5. Enjoy!
Notes
  1. Optional: add some diced avocado for extra creaminess!
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6 Ways To Serve Caprese

6 ways to serve Caprese

Buon Appetito!

In prospect that I’m going to spend my summer holidays in Italy, I’ve got inspired by Caprese salad, or Insalata Caprese. The famous Italian salad made of fresh sliced mozzarella, tomatoes and basil. Insalata Caprese is sometimes called insalata tricolore, referring to the three colors of the Italian flag: the red, white and green. Six fun variations of this classic summer salad:

 

1. Classic Insalata Caprese
Classic Insalata Caprese

The original Insalata Caprese is a very simple yummy salad. Combine fresh sliced mozzarella, tomatoes and basil, season with salt, pepper and olive oil. Try to get your ingredients as fresh as possible.

 

2. Caprese Sandwich
Caprese Sandwich

Pick your favorite Italian bread (for example ciabatta or forcaccia). Slice and spread with a tablespoon of pesto. (To make pesto: Roast 1 tablespoon pine nuts, combine with 1 peeled garlic clove in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella, tomatoes and garnish with a few basil leaves. If preferred you can also toast or grill your sandwich to make a panini.

 

3. Sweet Caprese Peach Salad
Caprese Peach Salad

Make a lovely sweet summer salad from fresh sliced peaches, mozzarella, tomatoes and basil, sprinkle over basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

4. Caprese Wrap Rolls
Caprese Wraps

A great party snack! Spread a wrap with a tablespoon of pesto. (To make pesto: Start by roasting 1 tablespoon of pine nuts. Combine the roasted pine nuts and 1 peeled garlic cloves in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella and tomatoes. Roll, cut into bitesize portions and serve!

 

5. Caprese Zucchini Noodles
Caprese Zucchini Noodles

A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto. Check out the recipe here.

 

6. Caprese Salad Skewers
Caprese Skewers

These elegant and cute caprese salad skewers are a lovely party snack or side dish at a dinner party! Add a cherry tomato, basil leave and mini-mozzarella on a skewer. Serve with basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

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