Ingredients
- Glutinous sticky rice 100g
- Freshly grated coconut 100g + extra to serve
- Spinneysfood 17% Organic Coconut Milk 400ml
- Vietnamese mangoes 2 ripe
- Condensed milk 120g
- Spinneysfood Bottled Water 400ml, hot
- Spinneysfood Sea Salt Flakes ¼ tsp
- Fresh coconut flesh A handful, cut into small cubes
- Spinneysfood Ice cubes A handful
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mango sticky rice horchata
Thai 20 Mins Prep · 10 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Spread the sticky rice and coconut flesh on a baking tray and toast for 8-10 minutes, stirring once or twice, until lightly golden and fragrant. Reserve a tbsp of toasted coconut for serving. Allow to cool slightly.
- Add the mango, toasted rice and coconut, condensed milk, water and salt to a blender jug. Blend for 2-3 minutes until completely smooth and creamy.
- Pass the mixture through a fine sieve into a large jug and refrigerate until chilled.
- To serve, pour the horchata over glasses filled with ice. Top with toasted coconut and a few pieces of mango and serve immediately.