It is no secret that I love mangoes–I love them green, I love them yellow. I will eat them in whatever form and shape—ripe and golden, green and tart with bagoong, and manibalang (almost ripe, but not quite).
I love mango ice cream, mango cake, mango mochi, mango gelatin, mango shake, dried mangoes…the list goes on.
Nothing compares to Philippine mangoes, and that is a fact!
But rather than wait until I visit the Philippines, I make do with what is available. Mangoes imported from Mexico can be sweet, but it is just not the same as the ones from the Philippines (Cebu, Zambales or Guimaras)!
Beggars cannot be choosers, so I make the best with what I can get. For merienda (snack) and dessert, I make sweet rice with mangoes.
Sticky Rice with Mangoes
1 1/2 cups of sweet glutinous rice (malagkit)
1 1/3 cups coconut milk
1/2 cup demerara sugar
1/2 tsp salt
5 ripe mangoes
Cook rice in a rice cooker. In a pan, combine coconut milk, sugar, and salt over medium heat until sugar is dissolved. Pour over warm rice in a mixing bowl, and let stand until the rice absorbs the mixture. It can be served warm or cold topped with cubed mangoes.
(Rice can also be steamed. Soak rice and line the steamer with a cheesecloth. Cover tightly and steam for about 25 minutes.)