Name: Mango Delight AKA ‘Mango and Sweet Sticky Rice’ by Marni Xuto
Total time: 23 min
Yield: 6
Cuisine: Thai
Ingredients: 1 ripened mango-peeled and cubed; 200g sticky rice - washed and soaked for 24 hours.; 45g sugar; 180 ml organic coconut milk; 120 ml water; 2 tbsp. desiccated coconut (optional); 1/2 tsp. salt; 6-8 mint leaves

Mango Delight AKA ‘Mango and Sweet Sticky Rice’ by Marni Xuto

Serves: 6

Course: Dessert

Machine: Mixer

Total time (min.): 23

Mango and sweet sticky rice is a classic Thai dessert, it can be found being served as street food in Thailand and all over the world. This is such a simple and delicious recipe that you just must try.

Ingredients

1 ripened mango-peeled and cubed
200g sticky rice - washed and soaked for 24 hours.
45g sugar
180 ml organic coconut milk
120 ml water
2 tbsp. desiccated coconut (optional)
1/2 tsp. salt
6-8 mint leaves

Tools

Titanium Chef Patissier XL

Method

Drain the starch water and wash the sticky rice a few times.
Put the washed rice and 120 ml of water in the Kenwood cooking chef XL bowl.
Attach the Stir Tool, Stir Assist Clip and fit the heat shield.
Set the temperature at 100 Degree Celsius, Minimum stirring speed for 3 minutes.
Cook with splashguard fitted.
Use the spatula to scrape the inside bowl, if required.
Add the coconut milk, sugar and salt into the bowl.
Set the temperature at 80 Degree Celsius, Minimum stirring speed for 10-12 minutes.
Assemble the sweet sticky rice and mango into 4-6 cute timbers, Scatter the desiccated coconut and garnish with mint leaves. Serve immediately.

Mango Delight AKA ‘Mango and Sweet Sticky Rice’ by Marni Xuto

Ingredients

Tools

Method

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