Low Carb Mango Sticky Rice

I was so excited to create a “sticky rice” using cauliflower that low carb mango sticky rice was the next obvious creation. My son is obsessed with this mango sticky rice and he is fully aware that he is consuming cauliflower!

The combination of sticky cauliflower, coconut cream, mango and sweetness from powdered monkfruit is pretty incredible and I don’t think you will even miss “real” rice when you are eating this low carb mango sticky rice!

I created this recipe for Levels Health to produce a level glucose response. With the combination of fat and fiber, this low carb mango sticky rice produces a level glucose response every time!

If you are looking for other low carb desserts look no further! I’ve got loads of them; Flourless Triple Chocolate Banana Bread, Peanut Butter and Jelly Shortbread Bars or this Low Sugar Apple Crumble.

Why You’ll Love This Recipe For Low Carb Mango Sticky Rice

This low carb mango sticky rice tastes incredibly similar to traditional sticky rice without the blood sugar rise. If you’ve been missing this traditional Thai dessert there’s no need to compromise anymore.

Ingredients To Make Mango Sticky Rice

For the “rice”

• Frozen cauliflower rice – I used one 12 oz bag of frozen cauliflower.
• Psyllium husk – I used 3 tablespoons to help the cauliflower rice stick together.

For the sweet cream

• Coconut cream – I used one can of coconut cream.
• Sugar free powdered sugar -This sugar is monkfruit based.
• Sea salt 

For serving

• 1-2 ripe mangos – Depending on the size of your mango you’ll need between 1 and 2. You can use any kind of mango.
• Sesame seeds

Equipment

• colander
• mixing bowl

How To Make Low Carb Mango Sticky Rice

Prepare your “rice”

• Steam a bag of frozen cauliflower rice according to the package directions (mine took 4 minutes).
• Drain the cauliflower rice in a colander, do not squeeze- just allow any extra water to drain away.
• In a medium sized bowl add cauliflower rice and psyllium husk flakes and mix well, set aside while you make the cream.

Make the sweet cream

• In a small bowl add a can of coconut cream, powdered sugar and salt- mix well. Reserve 1 cup of this sweet cream mixture to top your finished dessert.
• Add the sweet cream (minus the 1 cup you are saving) to the cauliflower rice and allow to rest in the refrigerator while you cut your mango. Alternatively, you can divide the “rice” into two small bowls if you want to have perfect little mounds of rice (you will turn the bowls over onto a plate once cool).  If that is not your preference, simply refrigerate the whole bowl and serve the rice with a spoon
• Cut the mango into slices or cubes.

For serving

• Scoop the sticky “rice” onto a plate and add mango. Pour the reserved cream on top and sprinkle with sesame seeds and enjoy!
• If you are making this recipe ahead of time, keep the bowl or bowls of sticky rice in the refrigerator until you are ready to serve your dessert.

Storage

This low carb mango sticky rice will keep in the fridge for 3-4 days in an airtight container. I do not recommend freezing leftover sticky rice.

Pro Tips

To make sure your low carb mango sticky rice turns out well every time here are a few things you can do:

• Drain the cauliflower rice really well but do not squeeze it- you will need some moisture.
• Make sure to use full fat coconut cream.
• Buy your mangos a few days ahead of time so they can ripen in time to serve the dessert.

FAQs

Can I use fresh cauliflower to make this low carb mango sticky rice?

Yes, you can use fresh cauliflower to make this ‘rice.’ Make sure to rice the cauliflower in the food processor and steam it.

What kind of mango is best to use in mango sticky rice?

I prefer to use Ataulfo mangos but any ripe mango is good.

Did you make this recipe? If you did, please tag me and share on Instagram!

My glucose response to this low carb mango sticky rice: