Sweet Rice & Mangos

This is a vegan spin on the Thai classic, mango sticky rice. Sweet rice gets soaked for 5-10 hours, then steamed until soft and sticky, and served with chilled mango slices and a warm tofu cream sauce that stands in for the traditional coconut milk.

The tofu cream blends mashed low-fat tofu with water, honey, vanilla, lemon juice, cinnamon, and a touch of guar gum for thickening. It’s lighter than coconut cream but still rich enough to coat the rice and mango with a sweet, silky layer.

Soaking the sweet rice before steaming is the step that can’t be skipped. Without that long soak, the grains stay hard in the center even after steaming. The water softens the starch so the rice turns genuinely sticky and tender throughout.

Steam the rice in a thin layer on a steamer insert for about 40 minutes. A thin layer ensures even cooking. If you pile it thick, the bottom turns mushy while the top stays crunchy.

Chef Tips

• Line the steamer insert with cheesecloth to keep the small, soaked rice grains from falling through.
• Use a ripe mango that gives slightly when pressed. Underripe mango is starchy and sour, which fights the sweetness of the rice.
• Warm the tofu cream gently before spooning it over. Serve it just above room temperature, not hot.
• Guar gum helps the cream hold together. Just ⅛ teaspoon is enough. Too much makes it gummy.

Variations

• Top with roasted cashews or toasted coconut shreds for crunch and extra richness.
• Replace tofu cream with canned coconut milk for a traditional, non-vegan version.
• Add a pinch of cardamom to the tofu cream for a more fragrant, Indian-inspired flavor.