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.

Mmm …

4 from 1 vote

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Mango Dessert

Easy, delicious, and simple to make sweet mango dessert with rice.

Cuisine Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 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

Instructions

1. 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. 

2. Cut the cheeks off the mangoes, peel, and slice thinly. Place a sliced cheek on top of the rice cake. 

3. In a saucepan, whisk together the coconut milk and sugar. Cook over medium heat until almost boiling. 

4. Spoon over the mango and rice and sprinkle with sesame seeds. 

Here’s a video of the recipe.

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.