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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the sushi rice until soft and slightly sticky.
Add coconut cream, coconut sugar, and a pinch of salt to a pan. Let it gently simmer.
Mix cornstarch with water and add it to the coconut sauce to thicken slightly.
Pour some of the warm coconut sauce over the cooked rice and let it soak in.
Slice fresh ripe mangoes.
Plate the sticky rice, top with mango slices, and drizzle extra coconut sauce on top. Garnish with fried moong dal.
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Golden, creamy, and melt-in-your-mouth — like a tropical hug in every bite.
Can I use regular sugar instead of coconut sugar?
Yes, you can substitute regular sugar, but it may alter the flavor slightly.
What type of rice is best for this recipe?
Sushi rice is recommended for its sticky texture.
How do I know when the coconut sauce is ready?
The sauce is ready when it has thickened slightly and has a rich aroma.
Can I prepare this dish in advance?
Yes, you can prepare the components in advance and assemble before serving.
What can I use instead of fried moong dal for garnish?
You can use toasted sesame seeds or crushed peanuts as an alternative garnish.
