Summer is the season almost synonymous with mangoes in India and however you resolve to keep under control, you just end up having mangoes everyday. Other fruits seem just so pale when mangoes are around, I am eating my melons, peaches and plums too but as Arvind loves anything with mangoes I find an excuse to buy more mangoes every week. This .aam malai is a childhood favorite and mango loaf is baked for breakfast quite frequently, mango slices find their way on the dining table even in their most basic form. Mangoes are cut every day on the dining table and we make something else with them only when we have had our fill of those plain juicy slices of this wonder fruit. Sometimes I plan better and keep some sticky rice or overcooked rice ready and rustle up a quick mango sticky rice for ourselves.
Long time back I had seen this dessert, actually a street food ( on discovery travel n living of course) being sold in Thailand neatly wrapped up in plantain leaves, I made it just after seeing that and now I have even adapted it for a quick version. It's so easy to make if you have coconut milk powder in your fridge. The flavors of mango and coconut milk combine so beautifully together along with some fragrant sticky rice. I use either basmati or short grain gobindbhog (very fragrant variety) to make this.
Actually as I cook quick recipes only these days due to time constraint, I am using the leftover rice for this too, I purposely make extra rice so that I can make this for ourselves whenever we feel like a mango dinner.
Let's start with the recipe which is more like a quick assembly rather than a proper recipe. You just need to put everything together. Take a cup of cooked rice in a microwave safe bowl, add 1/4 cup of water and 1/4 cup of coconut milk powder OR about 3/4 cup of thick coconut milk to it and microwave it for 2 minutes. The rice should look very soft and sticky and the microwaving time can be adjusted to get the right consistency. Sometimes I make it a bit runny and sometimes it is lumpy n sticky.
Here it is with the thin sticky rice...
and with the lumpy sticky rice...
It tastes good both ways, add 1 tbsp of sugar and mix well. Top with a cup of cubed mangoes and serve hot, warm or cold. Sprinkle toasted sesame seeds if you wish or have it as it is.
I used to make this dish in an elaborate manner which is definitely a bit more tasty due to real coconut flesh used in that, it's more textured as you get to taste real coconut with rice and mango. For that you need to cook the rice in usual amount of water and just when it is about to cook add pureed fresh coconut (equal amounts of cooked rice and coconut works best) to it and cover the pan so that the flavors seep in. Add sugar and top with cubes of mangoes and serve as you like. This version definitely needs planning (for coconut processing) which I am not able to do at this point of time.
The quicker version is working just fine for me at this point of time.....
A can have it for breakfast, evening snack or dinner. Always game for some mangoes with coconut sticky rice..