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Sticky Rice With Bananas And Mangos

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Total Time (hours)
9
Difficulty
1
Servings
4
Ingredients
7
Total Prep Time: 8 Hours
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size: 279g

Amount per serving
Calories 280 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 3.5 g 18 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 160 mg 7 %
Potassium 410 mg 12 %
Carbohydrate 60 g 20 %
Fiber 4 g 16 %
Sugars 31 g
Protein 3 g
Vitamin A 20 %
Vitamin C 60 %
Calcium 2 %
Iron 4 %
Niacin 10 %
Vitamin B6 15 %
Folate 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A traditional Thai dessert with bananas and mangos.

Ingredients

  • 1/2 cup short grain brown rice 
  • 2 medium, ripe DOLE® Bananas, divided 
  • 1 can (14 oz.) lite coconut milk 
  • 1/4 cup sugar 
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon salt 
  • 1 mango, cut into cubes 
  • DOLE Raspberries or DOLE Strawberries (optional) 
  • Toasted sesame seeds or chopped peanuts (optional)

Directions

  1. Place rice in medium bowl. Pour in enough cold water to cover 1-inch over rice. Cover and refrigerate several hours or overnight. Drain rice. Rinse and drain rice several times with water.
  2. Combine drained rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice occasionally. Cover; reduce heat and cook 10 minutes more or until liquid is absorbed.
  3. Mash 1 banana in large bowl. Add coconut milk, sugar, nutmeg and salt, if desired; stir until sugar dissolves completely. Stir in warm rice; let stand 10 minutes.
  4. Spoon into serving bowls and serve warm or at room temperature. Slice remaining banana. Arrange banana, mango and raspberries, if desired, on top. Sprinkle with sesame seeds or peanuts, if desired.
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Sticky Rice With Bananas And Mangos A traditional Thai dessert with bananas and mangos. Prep Time:8 Hours Cook time: Serves: 4
Nutrition facts: 280 Calories, 4.5 grams fat
Ingredients: 1/2 cup short grain brown rice , 2 medium, ripe DOLE® Bananas, divided , 1 can (14 oz.) lite coconut milk , 1/4 cup sugar , 1/4 teaspoon ground nutmeg , 1/4 teaspoon salt , 1 mango, cut into cubes , DOLE Raspberries or DOLE Strawberries (optional) , Toasted sesame seeds or chopped peanuts (optional), Directions:Place rice in medium bowl. Pour in enough cold water to cover 1-inch over rice. Cover and refrigerate several hours or overnight. Drain rice. Rinse and drain rice several times with water.Combine drained rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice occasionally. Cover; reduce heat and cook 10 minutes more or until liquid is absorbed.Mash 1 banana in large bowl. Add coconut milk, sugar, nutmeg and salt, if desired; stir until sugar dissolves completely. Stir in warm rice; let stand 10 minutes.Spoon into serving bowls and serve warm or at room temperature. Slice remaining banana. Arrange banana, mango and raspberries, if desired, on top. Sprinkle with sesame seeds or peanuts, if desired.