Mango Coconut Sticky Rice with Vegan Chocolate Mousse
Anyone who has travelled to Asia knows how absolutely tasty coconut sticky rice is as a dessert, a snack, breakfast…. I personally can’t get enough. Though I recommend self restraint with portion size if you are watching your weight, because this dish does use full fat coconut milk, it still really isn’t that terrible for you considering the nutrition value of the ingredients.
Coconut is rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. And of course, unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance or vegans like myself who avoid all animal products.
Mango is also highly nutritious and for those of us with iron absorption issues it is extremely beneficial because of its high vitamin C content (iron is best absorbed in conjunction with vitamin C). One cup of diced mango contains 100% of the daily need for vitamin C, 35% for vitamin A, 20% of folate, 10% of vitamin B-6 and 8% of vitamin K and potassium.
Soooo many wonderful benefits to this dish!!!!
In this case the mason jars are functional as well as being a way to display this dish. Once prepared, leaving the mason jars in the fridge overnight gives the flavours of each layer a chance to blend. It tastes great when first made but even better when left overnight like this.
4 cups sticky rice, soaked overnight in water or thin coconut milk and drained
3 cans coconut milk (1 for mousse)
3/4 cup coconut sugar
4 ripe mangoes
2 tablespoons cacao
Cook sticky rice until tender (rice cooker works best)
Pour 2 cans of the coconut milk in a pot and heat over medium heat until hot but not boiling. Add the sugar and stir to dissolve completely.
When the sticky rice is tender put in a large fry pan and pour 1 cup of the hot coconut milk over it and stir to mix the liquid into the rice, then repeat until all the coconut milk is used up (same process as risotto). Then let stand for 20 minutes to an hour to allow the flavors to blend if not putting in mason jars.
Meanwhile, peel and dice your mangos and add to rice.
To make the “mousse” simply drain the water from the can of coconut milk and mix the solid coconut milk and cacao with a hand mixer until “moussey” or a fluffy texture. Then add to rice and mango mixture.