K-12 Mango Sticky Rice Pudding

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 TimeTotal Time:
20

ServingsServings:
20

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

  1. Cook rice and keep warm. In a saucepan, heat coconut milk, sweetened condensed milk/honey, and salt. Stir until warm and blended.
  2. Mix coconut sauce into warm rice. Let stand 5–10 minutes to absorb.
  3. Portion ½ cup coconut rice into serving containers and top with ½ cup mango.
  4. Serve warm or chilled.

Explore Dole Products in This Recipe

IQF Chef-Ready Cuts Mango Cubes - 5 lb
IQF Chef-Ready Cuts Mango Cubes - 5 lb

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