Mama Karen’s Famous Mango Sticky Rice
Recipe by Karen Martin aka Mama Karen aka Krazy K
White rice is an easily digestible, starchy carbohydrate that can be great for athletes looking to replace glycogen stores post-workout. It is a carbohydrate that can help to balance out the insulin and cortisol relationship by boosting glycogen stores without causing allergies, bloating, stomach distress, or other side effects of gluten, wheat, or other carb sources.
You might have seen our Invictus Athletes munchin’ on Mama Karen’s Famous Mango Sticky Rice and even wrestling over the last containers of this tasty, recovery treat. They love it because it is not only as delicious as a dessert, it also travels well so you can make a batch in advance and take it with you on the road to competitions.
We have had many requests for the recipe over the years and finally pried the secret from Mama Karen’s hands. So if you are a competitive athlete looking for an edge on your recovery and are tired of your same post-workout shakes every. single. day., try adding some of this delicious rice into the mix.
Mango Sticky Rice Recipe
Ingredients
1 Cup Sticky Rice (found in Asian Markets)
1 ½ Cups Water
1 Can Coconut Milk (without guar gum)
¼ tsp salt
4 Tablespoons Coconut Sugar
1 mango, diced
Directions
Soak rice for one hour in 1 cup of water. Add remaining water, ½ can coconut milk, 1 tablespoon sugar, and 1/4 tsp salt. Stir well. Bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 20 minutes, stirring frequently. Allow to sit 10 minutes after it is done cooking (covered).
For the sauce: Put ½ can coconut milk and 3 tablespoons of coconut sugar in a pan and heat on medium-low until the sugar melts into the coconut milk.
Pour the sauce over the sticky rice and cover with diced mango. Enjoy!
Yields 4-6 servings.
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