Sticky rice with mango

Ingredients for 5 servings:

• 500 g sticky rice
• 250 ml coconut milk
• 3 mango(s), ripe, up to 4
• 500 ml mango nectar
• 1 lime(s)
• 100 g sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 25.03.2025

Wash the sticky rice 2-3 times the day before until the water runs clear, then soak it in the water overnight. The next day, steam the rice, either in a rice cooker or traditionally in a metal sieve over boiling water, then cover and set it aside. Peel and dice the mangoes. Place 3/4 of them in a saucepan with the mango nectar, add a little lime juice, and perhaps more sugar (depending on the ripeness of the fruit). Bring to a boil briefly, then reduce the heat and simmer the mangoes over medium heat for about 10 minutes until soft. Blend the compote with a hand blender, add the remaining mango cubes, and refrigerate. Heat the coconut milk, but do not boil. Add the sugar and a pinch of salt, and whisk until the sugar is completely dissolved. Add the rice and serve lukewarm with the cold mango compote. Mayo prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 2 in the AIDA special “On the High Seas II”, on Tuesday, March 25, 2025.