I know that the calendar says “September” but the mostly unreliable weatherman for the last couple of weeks has told me otherwise. So I decided to keep living that summer high life. (Side note: Please tell me that I’m not the only one who cries when the likes of peaches, mangoes, and corn are no longer in season!)
I gathered some of the leftover mango from my Mango Chia Seed Pudding and decided that I wanted create something a bit more savory.
Hmmmm…how about some rice that makes you almost hear the ocean tide coming in and smell that warm, salty air?
It’s common knowledge that mango and coconut are best friends. I envision the two sit down for tea and scones weekly. (I’m not sure why they would eat what are considered British eats….I suppose they are rather adventurous.)
Naturally, I brought coconut milk to the party. Add in some shallots for bite, snap peas for crunch and cilantro for freshness and you’ve got your own tropical oasis. It certainly has me singing the praises of summer.
If you’re like me and hate peeling mangoes, try this little trick on for size. Cut the meaty cheeks off of the mango by slicing the knife down each of the broad sides of the mango pit. Then use the curved edges of a glass to separate the meat from the skin by placing the mango cheeks on the edge of the glass and gently push it down, following the curve of the glass. The flesh of the mango ends up in the glass, with the peel on the outside. (just look at the picture…)
Coconut Mango Sticky Rice
Serves: 6 to 8
Prep Time: 30 minutes
1 13.6 oz can coconut milk plus enough water to make it 2 cups
2 cups water
1 teaspoon kosher salt
Splash rice vinegar
3 teaspoons sugar
2 cups basmati rice
2 medium or 1 large mango, peeled and diced
2 teaspoons butter
2 teaspoons lime juice (1/2 lime, juiced)
3/4 lb snap peas, sliced
1 1/4 cup cilantro leaves, chopped
1 shallot, thinly sliced
1/4 teaspoon cracked black pepper
Salt, to taste
Toasted coconut, for garnish
Put all of the ingredients from the coconut milk to the basmati rice in a saucepan. Bring to a boil and reduce to a simmer. Cook covered for 20 minutes.
After you take it off the heat, let stand for 5 minutes.
Mix the rice with a fork and add in the diced mango, butter, lime juice, snap peas, cilantro, shallots. Add black pepper and salt to taste.
Garnish with toasted coconut.
Feel free to mix this up with pineapple and fresh peas or whatever sounds good that day.