Mango Sunshine

It is now August and we are a month away from Fall. So I am trying to make the most out of what's left of summer. Usually, at this time, I would be looking forward to the annual Queen City Ex. The exhilarating rides, the bustling atmosphere, and of course the assortment of food! But due to COVID-19, I'm enjoying some much-needed sunshine with a fresh bowl of summer fruits. Pineapples, berries, and of course one of my favourite, mangoes!

I have been focusing on yellow food for my past two posts and I have been wanting to feature mango sticky rice in the line up for so long now. It's probably been a few months since I've hunted down for mangoes. Every time I went to the grocery store, they are always out of mangoes. Either I have impeccable timing or people are now over baking bread and have started hoarding mangoes.

But this weekend, I finally got lucky. I was at Walmart and of course, the mango section was empty. I was about to head home until I passed by an employee with a box...of...wait for it... freaking Altaulfo mangoes! Of course, being the normal human that I am, I lurked from afar as I patiently waited for them to finish restocking so that I can finally swoop in.

Every time my family ordered Thai food, I always looked forward to dessert. I think having mango sticky rice is the perfect way to end a spicy meal. You get that warm sticky rice that's been infused in a sweet coconut sauce. Then those cold refreshing slices of mango just cut through all that richness. It's usually topped off with some toasted split mung beans or sesame seeds. But if you're like me and forgot to buy any of those, Rice Krispies do just the trick.

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KHAO NEOW MAMUANG - ข้าวเหนียวมะม่วง

Ingredients:

Coconut Rice

• 1/2 cup glutinous rice

• 1/2 cup and 2 tbsp cold water

• 1/3 cup coconut milk

• 1 tbsp and 1/2 tbsp sugar

• 1/4 tsp salt

• Optional: 1/2 pandan leaves or lemongrass stalks

Sweet & Savoury Coconut Sauce

• 1/4 cup coconut milk

• 1 tbsp sugar

• 1/4 tsp salt

• 1/2 tsp cornstarch

• 1 tbsp water

Mangoes...it's the reason we're even making this

• 2 Altaulfo mangoes

• Optional: Maybe have an extra mango aside to snack on

For that added drama (aka garnish)

• Mint leaves

• Puffed crispy rice aka Rice Krispies

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Instructions:

1. Let's make the coconut rice but first, let's prepare the rice! In a bowl, wash and rinse the glutinous rice in cold water. Do this three times.

2. Pour in some cold water halfway through the bowl and let the rice soak between 30 minutes to an hour.

3. Drain the rice and place it in a microwave-safe bowl and add in 1/2 cup and 2 tbsp cold water.

Optional: You can toss in some pandan leaves or lemongrass stalks to make the rice more aromatic.

4. We are about to nuke this bad boy. So cover the bowl in plastic wrap and place it in the microwave for 5 minutes.

5. Be careful the bowl will be pipping hot. Take the bowl out of the microwave and carefully toss and mix the rice to ensure that it gets cooked evenly.

6. Cover with plastic wrap and place it back in the microwave for another 5 minutes.

7. As the rice cooks, let's make the coconut base for the rice to soak in. Mix the coconut milk, sugar, and salt until combined.

8. At this point, your microwave has already beeped. Time to carefully take out that bowl of piping hot rice and carefully toss in the coconut base.

9. Now we have coconut rice that needs some time to absorb all that flavour. Again, cover the bowl with plastic wrap and let it rest. It's been through a lot.

10. Let's whip up the sweet and savoury coconut sauce. In a pan, combine the coconut milk, sugar, salt, cornstarch, and water.

11. Place the pan on medium-low and stir occasionally. Keep your eyes on it and cook it until you get the desired consistency. The longer you cook it, the thicker the sauce will be.

12. Do you like your sauce? Good! Now set it aside and start slicing the mangoes. Do not forget to gather those mint leaves and Rice Krispies as well.

13. It's plating time! Get creative, get messy, it's your mango sticky rice so you have free regin here.

14. Of course, enjoy!