It’s no secret I’m a big mango sticky rice fan. Whether it’s in popsicle form or black rice pudding form the combo of mango + coconut + rice = winner. So of course when I thought of what to make with Dahlicious Lassi‘s Alphonso Mango Lassi this combination came creeping into the back of my head. That along with my unwavering belief that rice belongs in desserts (umm just to name a few…torta de riso, horchata, rice pudding, arroz con leche paletas, mochi! ….I could go on but you get the picture) and I was sold.
I normally don’t like flavoured yogurts – probably because they conjure up the memory of those terrible sugar-free fat-free ‘New York Cheesecake’ or ‘Boston Cream Pie’ flavoured yogurts that taste nothing like cheesecake or Boston cream pie respectively but mostly like aspartame and broken promises. I used to buy tons of those in college and stock my dorm room fridge with these sad, poorly executed facsimiles of respectable desserts. I would stare at the glossy cartoon of a meringue covered key lime pie on the label and think of how nothing like key lime pie this Lilly Pulitzer-pastel-green gel tasted. And then dip some 100-calorie pack Oreo Thins in the yogurt to make it better 😳. Dark times.
Sooo Dahlicious Lassi is nothing like that. They use real organic ingredients and whole milk and it shows. I fell in love with the Island Ginger at first and then moved on to the Golden Turmeric (great with a sprinkle of cinnamon and maca for breakfast).And if you are a plain yogurt person check out the first recipe I made for Dahlicious Lassi using their plain yogurt to make a lassi panna cotta with dark chocolate granola. Truth be told I wasn’t expecting to love the Alphonso Mango that much because I don’t normally like mango flavoured things but I think it just might be my favourite now. Not too sweet, it just tastes like someone blended perfectly ripe sweet mangoes with creamy whole milk lassi and a teensy pinch of salt (because that’s what they did). It’s definitely my favourite to drink/eat by itself. But it’s also definitely not bad when you add sticky sweet black rice cooked with caramel-y coconut sugar, slices of fresh ripe mango, and crunchy slices of toasted coconut flakes to the mix.
A great thing about this parfait too is that it is essentially soggy-ness and time proof. Like Leo in The Revenant it survives about 10x longer than you think it should. You can make it overnight and it can sit in the fridge for a day or two or three and be fine! Just save the coconut chips to add right before you eat to retain maximum crunchiness. You can also make this with regular sticky rice (often labeled as ‘sweet rice’) or even brown rice. You are aiming for a creamy texture but for the rice to still maintain some integrity in terms of toothsome texture. Together with sweet slices of buttery orange mango and the ultra creamy mango lassi it is the perfect, perfect dessert-for-breakfast. Also 1000 million times more satisfying than Oreo Thins dipped in dubiously ‘key lime pie’ flavoured yogurt.
Mango Sticky Rice Lassi Parfait
- 1.5 cups of black rice (forbidden rice)
- 2 cups of water
- 1 cup of coconut milk
- 3 tablespoons of coconut sugar or brown sugar
- 1/2 teaspoon salt
- 1 mango, peeled and cubed in 1/2 inch pieces
- 2 cups of Dahlicious Mango Lassi
- Flaked, toasted coconut
- Optional: sesame seeds
- Add the rice, water, coconut sugar and salt to a pan over medium heat, cover, and heat to a boil.
- Once it reaches a boil lower to a simmer. Continue to cook covered for about 40 minutes.
- After 40 minutes add in the coconut milk and stir to combine. Let cook over low heat for another 5 minutes. It should be the texture of risotto. Let cook uncovered if it is too runny, noting that it will firm up when cooled.
- Remove from the heat and let cool.
- To Assemble: In a cup layer the cooled black rice, mangoes and then pour the lassi over the top.
- Top generously with the flaked coconut and sesame seeds.
One thing to warn you about is that the black rice turns everything a dark, dark purple. It will stain any porous surfaces so don’t spill this on your Carrara marble countertops (which, if you have them, jeal-y. Also if you’re eating it before you head out to work check your teeth before you leave da house eh 😁