Have you been looking for dessert recipes that are gluten free and dairy free? Well, look no further. This one you can actually make cane sugar free as well!
What you need:
1 ripe mango (when you press the skin it gives way a little like a ripe avocado)
1 can organic coconut cream (divided)
1/3 cup coconut sugar or monk fruit sweetener
1 cup sushi rice
1/2 tsp sea salt
Cooking the Rice
Rinse the rice in cold water until water is clear, not milky, then drain. (This helps rinse off arsenic)
Drain rice using a fine colander.
Add water, 1/3 can of the coconut milk, the salt, and 2-3 tbls of coconut sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape).
Reduce heat to medium-low and simmer 20-25 mins, until liquid has been absorbed and rice is cooked and soft.
Let it rest for 5-10 mins, off the heat.
Cooking the Sauce
Warm the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Make sure not to boil
Add 1/4 cup coconut sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired.
Cut the mango lengthwise on each side of the pit. You will have 2 halves that you can cut crosswise, down to the rind, and then turn inside out and cut off the cubes.
Put a dollop of rice in a bowl, add cut mango and drizzle with sauce. It's yummy hot or cold!