“Loving the classic Thai dessert, I was inspired to create our Heaven’s frozen version of this delicacy by adding our vegan mango gelato with fresh coconut cream made in house.”—Martha Trillo, owner
Mango Sticky Rice
INGREDIENTS:
1 c. sweet rice (sticky rice)
1 1/2 c. of water
1/2 can of 14 oz. coconut milk
1/2 tsp. salt
3 Tbsp coconut sugar
2 ripe mangos, peeled, and sliced
COCONUT SWEET SAUCE INGREDIENTS:
1/2 can of 14 oz. coconut milk
3 Tbsp. coconut sugar
DIRECTIONS:
1. Rinse the rice three to four times until the water is no longer milky. In a medium pot, soak the rice in 1 cup of clean water for 60 minutes. Add cup water, coconut milk, salt, and coconut sugar. Bring to a gentle boil, and cover with a lid leaving room for steam to escape. Then reduce heat to medium-low. Simmer for 20-30 minutes or until the coconut water has been absorbed. Turn off the burner and leave the lid on tight for 10 minutes.
2. While waiting, make the sauce by combining the coconut milk and coconut sugar in a pan, over medium heat, but do not let it boil. Stir for about five minutes or until the sugar is dissolved. Taste and add more coconut sugar to make it sweeter.
3. Place mangos on a plate and top with sticky rice and then coconut sweet sauce. Option to add mango ice cream or sorbet. Use a coconut as a bowl to place all ingredients in for a presentation similar to Heaven Creamery.
*This is a quick recipe to make at home. The original in-house recipe is a lot more complex and can take three days to make.
PRO TIPS:
• Use the correct variety of rice: sticky or sweet.
• Use full fat coconut milk for a creamier texture.
• When looking for a ripe mango, make sure it is golden in color and doesn’t mush or feel overly soft when pressing on it.
