PALEO MANGO STICKY "RICE"
Mango sticky rice is a classic Thai dessert that can be found at most restaurants whenever mangoes are in season. This recipe uses chia seeds instead of rice to make it paleo friendly (and don't worry, it's incredibly easy to make!).
I used to HATE chia seeds, but once I learned how to mix them in the correct ratios and with the right ingredients, I learned that they were actually very tasty (and good for you too!). Do you remember those commercials that used to advertise Chia Pets as a great gift to give to some you hate, errr I mean love? Yes, it's the same chia as those horrible commercials!
But as it turns out, chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, calcium, fiber, AND antioxidants. All in the same little seed that was in all of those creepy commercials...who knew?!?
I used to HATE chia seeds, but once I learned how to mix them in the correct ratios and with the right ingredients, I learned that they were actually very tasty (and good for you too!). Do you remember those commercials that used to advertise Chia Pets as a great gift to give to some you hate, errr I mean love? Yes, it's the same chia as those horrible commercials!
But as it turns out, chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, calcium, fiber, AND antioxidants. All in the same little seed that was in all of those creepy commercials...who knew?!?
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Paleo Mango Sticky "Rice"Prep time: 10 mins Cook time: 0 mins.
Inactive: 6 hours Servings: 4 |
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Ingredients:
- 1 can (13.5 oz.) full fat coconut milk (plus additional for topping, if desired)
- 3 Tbsp. raw honey, warmed (plus additional for topping, if desired)
- 1 tsp. vanilla extract
- 1/2 cup chia seeds
- 2 ripe mangoes
Equipment:
- Medium sized mixing bowl
- Measuring spoons
- Measuring cups
- Cutting board
- Kitchen knife
Directions:
1. Combine coconut milk, raw honey, vanilla extract and chia seeds in a medium sized mixing bowl. Let sit for 15 minutes then stir. Cover bowl and refrigerate 6 hours or overnight.
2. Right before serving, peel and slice the mangoes. Spoon the sticky "rice" into 4 bowls and surround with the sliced mango. Drizzle with a little more coconut milk and raw honey if desired and serve.
- 1 can (13.5 oz.) full fat coconut milk (plus additional for topping, if desired)
- 3 Tbsp. raw honey, warmed (plus additional for topping, if desired)
- 1 tsp. vanilla extract
- 1/2 cup chia seeds
- 2 ripe mangoes
Equipment:
- Medium sized mixing bowl
- Measuring spoons
- Measuring cups
- Cutting board
- Kitchen knife
Directions:
1. Combine coconut milk, raw honey, vanilla extract and chia seeds in a medium sized mixing bowl. Let sit for 15 minutes then stir. Cover bowl and refrigerate 6 hours or overnight.
2. Right before serving, peel and slice the mangoes. Spoon the sticky "rice" into 4 bowls and surround with the sliced mango. Drizzle with a little more coconut milk and raw honey if desired and serve.
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