Mango Dessert Thai Vegan Plant Based Recipe
Thai Mango Dessert is a heavenly, super sweet, easy to make vegan treat. It’s perfect for mango season. I swear I could eat nothing but juicy, ripe mangoes for the rest of my days and never want anything else … except maybe chocolate.
This is a pic of the original we had at a Thai restaurant near Lake Michigan. It was so good I couldn’t wait to make it at home. I left out the food coloring, though. It turned out just as beautifully and delicious.
This takes just a few minutes to put together once the rice is cooked. I used some left over rice from making sushi the day before.
Use about a half cup of cooked sushi or other short grain rice and pat it into a cake that will fit and look nice on your dish.
Thinly slice a mango cheek and place on top of the rice cake.
In a saucepan over medium heat, whisk together a cup of coconut milk and 3 tablespoons sugar. Add just a pinch of salt, as well. Heat, stirring often, until almost boiling.
Use lite canned coconut milk, or just regular every day coconut milk. I used coconut sugar, which was nice, but any kind of sugar will do.
Spoon the sweetened coconut milk over the mango and rice and add a sprinkle of sesame seeds.
Easy, delicious, and simple to make sweet mango dessert with rice.
- 2 large mangoes
- 2 cups cooked sushi rice
- 1 cup lite coconut milk
- 3 tablespoons sugar or other sweetener
- pinch salt
- 1 tablespoon sesame seeds
Cook the sushi rice. When cool enough, use a half cup rice per serving and form a firmly pressed cake that will fit your dish or plate. I made a round one, but make it how you like.
Cut the cheeks off the mangoes, peel, and slice thinly. Place a sliced cheek on top of the rice cake.
In a saucepan, whisk together the coconut milk and sugar. Cook over medium heat until almost boiling.
Spoon over the mango and rice and sprinkle with sesame seeds.
Here’s a video of the recipe.