You’ve heard of Mango Sticky rice, right? How about Mango CRISPY rice. This delicious twist on the traditional is sure to water your taste buds.
Here’s some simple tips to ensure it tastes delicious!
Getting your Rice Crispy
This was my first time using a rice cooker so my lovely roommate (@chunsofunn) showed me how to use hers. She has one from the brand Tiger. If you’re in the market for one, it looks like it’s available at Nordstrom Rack (linked below). Using a rice cooker was incredibly easy, just follow the steps below.
- Place your rice in the pot of the rice cooker. We used her measuring cup and placed exactly one cup of rice in the pot.
- Time to Rinse! Remove the pot from the rice cooker and add enough water to the pot to cover the rice. Move it around with your hand. You’ll see the water start to get cloudy. Pour the water out and repeat. Rinse 3-4 times until the water runs clear.
- Now, return the pot to the rice cook. Press the on button and you’re good to go! You’ll see steam start to come out of the cooker. Once it’s done it’ll switch to the “Warm” status and you’re rice is ready to be used.
Getting your Rice Crispy
IMPORTANT!: Once your rice is cooked, but not yet crispy, make sure to pack it into a container and cool for at least 1 hour (if not overnight). This will ensure it stays together when you go to crisp it up.
This was honestly a bit tricky. It took three test runs to be able to develop the recipe in an easy to follow way. I decided to use the air fryer, but you can also bake or pan fry. I did test out the baking, but not the pan frying.
Air Fryer: Cook on each side for 10 minutes in the air fryer. If you’d like your rice to be crispier add a minute or two at a time until it reaches ideal crisp.
Baking: Bake on each side at 400 degrees Fahrenheit for 20 minutes. Add time to increase the lovely crisp.
Ideal Temperature
I was lucky to have a lot of taste testers for this recipe and therefore some feedback besides my own taste! The general consensus was that it tasted best while the crispy rice was warm and the mango in coconut sauce was cool.
If you have the time, I’d recommend preparing your ingredients the day before you plan on serving so your mango has time to cool entirely. Then, crisp your rice the day of serving so it’s warm and top with the cool mango mixture.
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Mango Crispy Rice
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
Mango Sticky Rice…but make it CRISPY! Try these delicious bite sized treats for your next dessert.
Ingredients
9oz bag of frozen mango
5oz can full fat coconut milk
1 cup uncooked sticky rice
3 tbsp sugar
1/4 cup shredded coconut
1/2 tbsp avocado or canola oil
Filtered water for cooking the rice
Instructions
1. Cook your rice. I used a rice cooker but you can also cook on the stove. Make sure to rinse your rice 3-4 times until the water runs clear.
2. While your rice is cooking, start to make your coconut sauce. On low heat, add in the coconut milk and sugar. Stir until smooth.
3. Once the coconut sauce is smooth, move half of the sauce to a separate container to add to the rice later. Keep the remaining half in your pot.
4. Add the frozen mango to the pot and cook for 25-30 minutes under the sauce takes on an orange hue. Place in an airtight container and let cool in the fridge.
5. After your rice has cooled as well, add 1/8 cup of the coconut sauce to the rice and mix well. Place parchment paper in a container and add your rice on top. Pack it well and place in the refrigerator for at least an hour.
6. Once your rice is completely cooled, remove from the fridge and cut into 6 pieces. Cost each side with avocado or canola oil to ensure it’ll crisp well.
7. Place the rice pieces in the air fryer for 10-15 minutes each side until it crisps up. You can also bake or pan fry your rice.
8. Top with your mango sauce and shredded coconut. Enjoy!
- Prep Time: 5
- Cook Time: 75
Questions? Comment Below!