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Mango with Sticky Rice


  • 1 can of coconut milk
  • 1 cup of rice, preferably jasmine, cooked
  • 2 mangos, ripe, peeled and pitted
  • 2/3 cup of sugar
  • 1 pinch of salt


  1. Bring the coconut milk to a boil.
  2. Reduce the heat and simmer on low for 3 minutes, adding the sugar, and salt.
  3. Pour the coconut milk sauce over top the rice.
  4. Sprinkle the mangos atop.
  5. Refrigerate the rice for 1 hour before serving.

Serves: 4 persons




Thai Coconut Mango Cake


  • 1 cup of flour
  • 2 tsp of baking powder
  • 2 mangos, mashed
  • ½ cup of almond oil
  • 4 eggs, separated into yolks and white
  • 1 tsp of coconut extract
  • ½ cup of brown sugar
  • ½ can of coconut milk


  1. Beat the separated yolk and white in separate bowls.
  2. Mix the dry ingredients and wet ingredients separately as well, then fold them together and mix well.
  3. Pour the batter into a greased cake pan and place it in a 350-degree for 25-30 minutes, or until the surface is buoyant.




Thai Mango Salad


  • 2 cup of rice, rinsed, cooked and refrigerated
  • 1 cup oil for deep-frying (such as canola)
  • 2 heads of lettuce, chopped
  • 2 chicken breasts, boiled and torn into small pieces
  • 2 cloves garlic, minced
  • ¼ cup of white wine
  • 2 cups of snow peas, chopped
  • 1 1/2 mangos, cut into small cubes
  • 1 tbsp of fish sauce
  • salt and pepper
  • 2 tbsp of vinegar


  1. Except for the rice, stir fry the ingredients for 5-8 minutes.
  2. Toss them with the rice and refrigerate.
  3. Add salt and pepper to taste.

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