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Thai-Style Sticky Rice & Mango Dessert Shots

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.55

$0.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan
spoonacular Score:31%

Spoonacular Score: 31%

 

Thai-Style Sticky Rice & Mango Dessert Shots might be just the beverage you are searching for. This gluten free and vegan recipe serves 10 and costs 55 cents per serving. One serving contains 192 calories, 2g of protein, and 10g of fat. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of sugar, salt, mangos, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Try Thai Coconut Sticky Rice with Mango, Thai Green Sticky Rice With Mango, and How To Make Thai Mango With Coconut Sticky Rice for similar recipes.

Ingredients

Servings:
14 oz
14 oz canned coconut milk
canned coconut milk
0.25 leaf
0.25 leaf fresh mint leaves
fresh mint leaves
330
330  fresh mangos
fresh mangos
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup cooked short grain rice
cooked short grain rice
2 Tbsps
2 Tbsps sugar
sugar
14 oz canned coconut milk
14 oz
canned coconut milk
0.25 leaf fresh mint leaves
0.25 leaf
fresh mint leaves
330  fresh mangos
330
fresh mangos
0.5 tsps salt
0.5 tsps
salt
1 cup cooked short grain rice
1 cup
cooked short grain rice
2 Tbsps sugar
2 Tbsps
sugar

Equipment

sauce pan
sauce pan
whisk
whisk
sauce pan
sauce pan
whisk
whisk


Instructions

  1. Heat the coconut milk in a medium saucepan over medium-low heat, stirring constantly to avoid curdling.
  2. Bring to a low simmer, then add the sugar and salt and whisk together until combined. Remove from heat.
  3. Pour about 3/4 of the sweetened coconut milk onto the warm rice.
  4. Allow to sit for about 10 minutes or until the rice has completely absorbed the coconut milk.
  5. In the meantime, carefully peel and chop the mango into 1/2" pieces.
  6. Assemble your dessert shots by putting about 1 tablespoon of sweetened sticky rice into each shot glass.
  7. Layer a generous amount of mango chunks on top, then add more sticky rice.
  8. Top each shot with a small amount of the remaining coconut milk.
  9. Garnish with a couple extra pieces of mango and a basil or mint leaf, and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.55
Ingredient
14 ounces canned coconut milk
2 fresh mangos
1 cup cooked short grain rice
2 tablespoons sugar
Price
$2.42
$2.39
$0.64
$0.03
$5.49

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
191 Calories
2g Protein
9g Total Fat
25g Carbs
4% Health Score
Limit These
Calories
191
10%

Fat
9g
15%

  Saturated Fat
8g
53%

Carbohydrates
25g
8%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
122mg
5%

Get Enough Of These
Protein
2g
5%

Manganese
0.59mg
30%

Folate
66µg
17%

Vitamin C
13mg
16%

Copper
0.18mg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
9%

Selenium
5µg
8%

Fiber
1g
8%

Vitamin A
357IU
7%

Vitamin B3
1mg
7%

Phosphorus
63mg
6%

Magnesium
22mg
6%

Potassium
175mg
5%

Vitamin B6
0.09mg
4%

Vitamin B5
0.4mg
4%

Zinc
0.52mg
3%

Vitamin E
0.36mg
2%

Vitamin K
1µg
1%

Vitamin B2
0.02mg
1%

Calcium
10mg
1%

covered percent of daily need

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