Once I was able to create a "sticky rice" using cauliflower, 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!
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 to the plate. Pour 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.