This tropical treat is sure to make you think its summer, even when its snowing outside. There have been some great sales on mangoes lately, so after a few days of letting your mango ripen, use it this way.
Reminiscent of Thailand, this dish is also served at the Boulder Farmer's Market during the summer months. It is a healthy and sweet snack at any time.
Mango on Coconut Rice
- 1 large mango
- 2 cups brown rice or white sushi/thai sticky rice
- 2.75 cups water for cooking rice
- 1 can coconut milk (dessert use)
- agave nectar
Cut the mango into 'cheeks' by cutting a few centimeters away from the center core, lengthwise. Cut all the way around until the flesh is off of the core, including the smaller cheeks a the top and bottom of the mango. For each cheek, cut a few lines both horizontally and vertically, making a checkered pattern.
For a visual and a better explanation of how to cut a mango, click here.
Cook some brown rice in a rice cooker according to package directions or in a pot. Brown rice should be soaked at least 10 minutes before being cooked to avoid stiffness after cooking. White sushi rice works fine here as well.
Mix about 2 long pours of agave nectar into half a can of coconut milk with a whisk or fork.
Serve rice into bowls.
Pour coconut milk mixture onto rice and stir. Add mango on top. Add extra coconut milk on top for flair.
Probably serves 4-6.