K-12 Mango Sticky Rice Pudding
A classic Thai treat, mango sticky rice blends coconut milk, fragrant rice, and tropical mango into a naturally sweet dish that introduces students to Southeast Asian flavors in a comforting, accessible way. Credits as ½ cup Fruit serving per USDA Meal Pattern Requirements.
Total Time:
Servings:Ingredients
10 cups cooked brown rice (short-grain or sticky if available)
1½ cups light coconut milk
½ cup low-sugar sweetened condensed milk or honey
¼ tsp salt
10 cups Dole Chef-Ready Cuts Mango Cubes
Directions
- Cook rice and keep warm. In a saucepan, heat coconut milk, sweetened condensed milk/honey, and salt. Stir until warm and blended.
- Mix coconut sauce into warm rice. Let stand 5–10 minutes to absorb.
- Portion ½ cup coconut rice into serving containers and top with ½ cup mango.
- Serve warm or chilled.
