Desserts 🤖 AI Generated

Mango Sticky Rice Burrito – Thai Dessert

A playful fusion twist on classic Thai mango sticky rice, wrapped burrito-style in banana leaves for portable indulgence. This Fat Switch version cuts 40% of calories by swapping coconut cream for light coconut milk and Greek yogurt, without sacrificing the creamy, luxurious mouthfeel that makes this dessert irresistible.

25m

Prep Time

35m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 1.5 cups sweet sticky rice (glutinous rice), uncooked
✓ 1.75 cups light coconut milk (divided)
✓ 1/4 cup 0% Greek yogurt
✓ 1.5 tbsp honey
✓ 1 tbsp low-fat evaporated milk
✓ 1/2 tsp vanilla extract
✓ Pinch of sea salt
✓ 4 large banana leaves (or parchment paper)
✓ 3 ripe mangoes, peeled, pitted, and sliced into 12 pieces total
✓ 3/4 cup light coconut milk (for sauce)
✓ 1/4 cup 0% Greek yogurt (for sauce)
✓ 1 tbsp honey
✓ 1/2 tsp vanilla extract
✓ Pinch of sea salt
✓ 2 tbsp toasted sesame seeds (optional garnish)

👨‍🍳 Instructions

1. Prepare the sticky rice: Rinse sticky rice under cold water until water runs clear (3-4 minutes). Drain well. Cook according to package directions or in a rice cooker with 1.5 cups water until tender and sticky, about 20-25 minutes.

2. Make the creamy sauce: While rice cooks, whisk together 3/4 cup light coconut milk, 1/4 cup Greek yogurt, 1 tbsp honey, 1/2 tsp vanilla extract, and pinch of salt in a small saucepan. Heat gently over low heat, stirring constantly, until just steaming (do not boil). Remove from heat and set aside.

3. Season the hot rice: Transfer cooked sticky rice to a large bowl. Pour 1 cup of the reserved creamy sauce over the hot rice while stirring gently to combine. Let sit for 5 minutes to absorb flavors. The rice should be moist but not soupy.

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4. Prepare banana leaves: If using fresh banana leaves, briefly pass them over a gas flame or dip in hot water to soften and make pliable. Lay out flat on a clean work surface. If using parchment, cut into 10-inch squares.

5. Assemble the burrito: Place one banana leaf flat. Spoon 1/2 cup seasoned sticky rice in the center horizontally. Top with 3 mango slices arranged in a line. Fold the bottom third of the leaf up over the filling, then fold in the sides tightly, and roll away from you like a burrito. Place seam-side down on a baking sheet. Repeat with remaining leaves and fillings (makes 4 burritos).

6. Optional warm serving: For warm burritos, place seam-side down on a parchment-lined baking sheet and cover loosely with foil. Warm in a 300°F oven for 8-10 minutes until heated through. For room-temperature or chilled, skip this step.

7. Drizzle with remaining sauce: Place warm or room-temperature burrito on a plate. Drizzle with remaining creamy sauce (about 2-3 tbsp per burrito) and sprinkle with toasted sesame seeds if desired.

8. Rest before serving: Let burritos rest for 2-3 minutes if warm, allowing flavors to settle and the banana leaf to impart subtle fragrance. Serve immediately.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates62g

Fat5g

🏷️ Tags

#Thai mango sticky rice recipe#low-fat coconut desserts#banana leaf wraps

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