Mango and sticky rice was the last dish that we ate in Thailand before heading back to Korea, so it is a fitting dessert to wrap up this Thai progressive dinner. Mango and sticky rice is ubiquitous in Thailand, served everywhere from diners to posh restaurants. I can’t blame them – fresh strips of juicy mango with sweet coconut sticky rice – what more do you need in a dessert? Even my chocoholic husband couldn’t seem to get enough of the stuff.
My rendition of the dessert changes form without forsaking flavor. Everything in the original dessert – even down to the rice – can be tasted in this convenient popsicle treat.
1 cup white rice (I used sticky, because most rice in Korea is sticky, but you can use any type of white rice)
2.5 cups mango puree (you may use fresh or frozen mango to make the puree)
1 cup coconut cream
2 tablespoons honey
2 tablespoons shredded coconut
1 teaspoon lemon juice
1 teaspoon vanilla extract
1. Place the rice in a medium-sized bowl and cover it with 2 cups of water. Allow the rice to soak for 10-12 hours or overnight.
2. After soaking, place the rice and water in a food processor and pulse 8 -10 times. Strain the liquid to remove any bits of rice.
3. Combine one cup of the rice water with the remaining ingredients, stirring well.
4. Pour the mixture into popsicle molds and place in the freezer for 5 hours or until frozen (best if left to freeze overnight). You will have between 10-12 4oz popsicles.
5. To enjoy, run a little hot water over the molds to help release your popsicles.
This concludes my Thai Progressive Dinner series. To create the full meal, visit my previous posts: Lemongrass and Ginger Iced Tea, Grilled Mushrooms with Tamarind Peanut Dipping Sauce, Vegetarian Tom Kha Kai, Sweet Potatoes with Yogurt Lime Sauce, and Healthy Yellow Curry Fried Rice.