Snack · 20 min · thai

Mango Sticky Rice Cups

Thai flavors, weeknight effort. Sticky rice meets mango in a 20-minute snack worth keeping in rotation. Each serving lands at 269 calories with 5g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup cooked Sticky rice
• 1/2 Mango
• 2 tbsp Coconut milk
• 1 tsp Sesame seeds

Steps

1. Put 1/2 cup cooked sticky rice and 2 tbsp coconut milk in a small saucepan over low heat. Stir 2-3 minutes until warmed through and glossy.
2. Taste and add a pinch of salt if needed -- salt makes the coconut flavor pop.
3. Spoon the rice into 4 small cups or ramekins, pressing gently with the back of the spoon so each portion holds its shape.
4. Dice 1/2 mango and pile it generously over each rice cup.
5. Sprinkle 1 tsp sesame seeds over the tops for a little crunch.
6. Serve warm or at room temperature. Do not refrigerate before serving, since cold sticky rice goes hard.

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