DOLEightful Tropical Berry Sticky Rice with Mango Passion Coulis

DOLEightful Tropical Berry Sticky Rice with Mango Passion Coulis DOLE<sup>®</sup> Tropical Fruit, Strawberries and Blackberries will bring delight to any dessert. Dessert DOLEightful Tropical Berry Sticky Rice with Mango Passion Coulis DOLEightful Tropical Berry Sticky Rice with Mango Passion Coulis thumbnail Preparation Time: 15 minutes Total time: 35 minutes 6 Servings Ingredients: 1-1/2 cups short-grain rice, 2 cups water, 1-1/4 teaspoons salt, divided, 1 can (13.5 oz.) coconut milk, 1 cup sugar, 1 can (15.25 oz.) DOLE® Tropical Fruit, 8 oz. DOLE Strawberries, 2 kiwis, 1 cup frozen DOLE Mango Chunks, partially thawed, 6 oz. DOLE Blackberries, Instructions: Step 1: Prepare the rice according to package directions with water and 1/2 teaspoon salt in medium saucepan over the grill burner.  Drain fruit, reserving juice for mango sauce. Step 2: Combine coconut milk, sugar, and remaining salt in heavy sauce pan.  Bring to boil, stirring constantly; set aside and allow to cool.  In a large bowl, combine cooked rice and 1-1/4 cups coconut sauce; toss with a fork until blended and set aside until sauce is absorbed, about 10 to 15 minutes. Step 3: Dice tropical fruit, strawberries and kiwis into 1/4-inch cubes.  Combine in a small bowl; set aside. Step 4: Add thawed mango chunks and 1 to 2 tablespoons reserved tropical fruit juice to blender.  Cover; blend until smooth, adding more juice if necessary. Step 5: Assemble sticky rice with an empty mandarin orange can or ring mold.  Layer 1/3 cup sticky rice, pressing gently into the mold, then layer 1/4 cup diced fruit, and top with another 1/3 cup of rice in ring mold.  Slowly remove the ring mold by sliding up the rice.  Repeat this process 5 times, rinsing the ring mold after each time.  Top molded rice stacks with remaining diced fruit and a blackberry in the center. Step 6: Garnish plates with mango coulis and drizzle with remaining coconut sauce.
5551
Prep Time 15 minutes
Total Time 35 minutes
Difficulty 3.0 Advanced
Calories Per Servings 530 Calories
Servings 6
Nutrition facts Nutrition facts

About

DOLE® Tropical Fruit, Strawberries and Blackberries will bring delight to any dessert.

Ingredients 10

Ingredients

1-1/2 cups short-grain rice
2 cups water
1-1/4 teaspoons salt, divided
1 can (13.5 oz.) coconut milk
1 cup sugar
1 can (15.25 oz.) DOLE® Tropical Fruit
8 oz. DOLE Strawberries
kiwis
1 cup frozen DOLE Mango Chunks, partially thawed
6 oz. DOLE Blackberries

Steps

STEP1
Ingredients

1-1/2 cups short-grain rice
2 cups water
1/2 teaspoon salt
1 can (15.25 oz.) DOLE Tropical Fruit, drained, juice reserved

Direction

Prepare the rice according to package directions with water and 1/2 teaspoon salt in medium saucepan over the grill burner.  Drain fruit, reserving juice for mango sauce.

STEP2
Ingredients

3/4 teaspoon salt
1 can (13.5 oz.) coconut milk
1 cup sugar

Direction

Combine coconut milk, sugar, and remaining salt in heavy sauce pan.  Bring to boil, stirring constantly; set aside and allow to cool.  In a large bowl, combine cooked rice and 1-1/4 cups coconut sauce; toss with a fork until blended and set aside until sauce is absorbed, about 10 to 15 minutes.

STEP3
Ingredients

1 can (15.25 oz.) DOLE Tropical Fruit, drained, juice reserved
8 oz. DOLE Strawberries
2 kiwis

Direction

Dice tropical fruit, strawberries and kiwis into 1/4-inch cubes.  Combine in a small bowl; set aside.

STEP4
Ingredients

1 cup DOLE Frozen Mango Chunks, thawed

1 to 2 tablespoons DOLE Tropical Fruit juice 

Direction

Add thawed mango chunks and 1 to 2 tablespoons reserved tropical fruit juice to blender.  Cover; blend until smooth, adding more juice if necessary.

STEP5

Direction

Assemble sticky rice with an empty mandarin orange can or ring mold.  Layer 1/3 cup sticky rice, pressing gently into the mold, then layer 1/4 cup diced fruit, and top with another 1/3 cup of rice in ring mold.  Slowly remove the ring mold by sliding up the rice.  Repeat this process 5 times, rinsing the ring mold after each time.  Top molded rice stacks with remaining diced fruit and a blackberry in the center.

STEP6

Direction

Garnish plates with mango coulis and drizzle with remaining coconut sauce.

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