Mangoes are so cheap at the moment.
I have a bit of a love/hate relationship with mangoes. I love them green in a salad, I like them when they are a bit softer, not too ripe, sweet but still with a tang. But when they get really ripe I loathe them, they have a volatile smell that just makes me feel ill.
But this week I bought six perfectly ripe ones to make some mango with coconut sticky rice for dessert at my Mum’s birthday. This dish has become a family favourite after my sister spent a couple of years in Thailand. We all ate it when visiting and have all fallen in love with it.
It is easy to make and is so delicious, a combination of soft, sticky, sweet, tart and salty.
Every time I eat it, I can imagine I am Thailand. Tonight is even humid and hot with a thunderstorm to add to the illusion…
coconut sticky rice with mango
recipe type: dessert
- 1 cup sticky rice (also called glutinous rice)
- 1 cup coconut milk
- 2 tbs brown sugar or palm sugar
- a big pinch of salt
- 1 or 2 mangoes
- Soak the rice in warm water for at least 10 minutes.
- Line a steamer with a piece of baking paper that is cut to be smaller than the steamer and punch a few holes in it.
- Add the rice onto the paper.
- Steam the rice for 20 minutes or until done.
- Soak the rice in warm water for at least 10 minutes with the water covering the rice by about ½ cm.
- Put a plate on top of the bowl to cover it and microwave on high for 3 minutes, stir and microwave for another 3 minutes. If it needs any further cooking, do this in bursts of 1 minute. It is easy to overcook and you want the grains still identifiable, not a bowl of mush.
- Once the rice is done by whichever method you choose, put the cooked rice into a bowl.
- Mix the coconut milk, sugar and salt in a small saucepan and bring to a gentle simmer.
- Remove from the heat and pour ⅔ of it over the rice and gently fold in. Don't worry too much about mixing it, the warm rice will absorb the coconut milk.
- Place a portion of the rice into a serving bowl, top with sliced ripe mango and pour over some of the reserved coconut milk mix.
No, don’t say erk and run away…I know it sounds like boarding school and bad food, but it is delicious.
I have bad memories of tapioca as a child and after eating this I don’t know why. This pudding is the last word in comfort food.
One day a few weeks back when I was shopping in Fairfield I came across a tapioca, coconut milk fruit dessert tub made by Arlington’s. It was marked vegan and I’m always ready to give a vegan product a go. My expectations were not high, given my previous childhood horror of tapioca, but I was blown away. However at the rate I was scoffing them I was going to be poor very soon.
So I decided to make my own. It is a very easy dessert or breakfast food to make. Cook the tapioca in some sweetened coconut milk and water, add some pureed fruit. Cool and set.
This time I made mine with some apples and quinces from the garden. I ate it for breakfast this morning garnished with some apples cooked with raspberries.
recipe type: dessert, sweet, breakfast
- ½ cup tapioca pearls
- 300 ml coconut cream
- 280 ml water
- 5 teaspoons sugar
- 1 cup pureed fruit of your choice (I used a mix of apples and quinces cooked with cinnamon and cloves)
- Put the tapioca, coconut cream and water into a saucepan
- Bring to a simmer and cook until the pearls are clear and no longer have a bite
- Add the fruit (I made mine partly pureed with the occasional chunk for a contrast)
- Add sugar to taste. I needed about 5 teaspoons.
I’m not a huge dessert person.
Though I do like them, I don’t often make them. When faced with a choice at a restaurant I’d go savoury every time. But when I’m feeling a bit sick I always seem to gravitate towards something sweet.
I’ve had a cold threatening for the last couple of days and so today I decided I’d skip dinner and just eat dessert. Because I can.
I was intending to save ALL my bottled fruit for winter, but I pinched one jar of white peaches from the shelves today and used it to make a sweet pastry. It’s silly really, but I always feel that something with pastry feels a bit special, even when it took only 2 minutes to put together.
This is only made with bought puff pastry, but it still feels slightly fancy pants. Borg’s puff pastry is VEGAN, so are some of the other brands, but Borg’s actually label theirs, so I love them for it and always buy it.
I served it with some cashew cream and home made coconut yoghurt.
Feeling better now.
white peach pastries
recipe type: Dessert
- 1 sheet puff pastry
- 1½ cups of bottled, stewed or canned fruit
- Drain the fruit and save the syrup.
- Place the fruit into the centre of the sheet in a rough square with the corners of the fruit 'square' pointing to the flat sides of the pastry square.
- Fold the corners of the pastry so that they all meet in the centre and pinch together.
- Brush the top of the pastry with some of the syrup.
- Place the parcel into a 180 degree C preheated oven and cook for 20 minutes or until crisp and golden.