Sweet, sticky… and nourishing for your microbiome. This mango sticky rice is an unexpected treat that's heavy on fiber: thanks to resistant starch from the white rice, chia seeds, and the addition of LOAM, of course. (6 unique prebiotic fibers, all invisible to taste.)
Ready to add this tropical, gut-friendly dessert to your recipe rotation? Keep scrolling for the instructions on how to whip it up.
Recipe: High-Fiber Mango Sticky Rice
Ingredients
- 1 mango, peeled and halved
- 1/2 cup cooked sushi or jasmine rice
- 1 cup coconut milk (you can freeze the rest in cubes for next time)
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1 sachet of LOAM
- A pinch of salt
- Honey or other sweetener to taste
- Toasted coconut flakes to decorate
Method
In a large bowl, combine the coconut milk with the chia seeds, vanilla extract, sweetener if using and a pinch of salt.
Stir to ensure it is fully combined and then place in the fridge to set for at least 2 hours.
Mix the sticky rice into the chia pudding until fully combined. Then spoon onto a plate.
Slice the mango and serve alongside the sticky chia rice and finish with a drizzle of coconut milk and a sprinkle of toasted coconut flakes.
Serves 2; contains 12g fiber per serving.
