Here’s the promised winner of the Mangoes at the Moana event last weekend. Interesting and delicious. It was nice, amidst all the desserts, to have a savory entry.
MANGO-STICKY BAMBOO RICE TRUFFLES
By Kent Thompson
Mango Recipe Contest Overall Winner & “Mixed Plate” Category Winner
1 cup ripe, fresh mango – diced
1 cup green bamboo rice
1 cup sticky white rice
1 can coconut milk – 12 oz.
1 ¼ cup water – for cooking
2 tbs. sugar
1 pinch Hawaiian salt
2 cups toasted coconut flakes – garnish
Mint leaves – garnish
Mango Fusion sauce garnish
Soak rice in enough water to cover for 1 hour. Drain. Cook rice with water, coconut milk, sugar and salt in rice pot or double-broiler. Cool to room temperature. Fold in diced mango. Chill well. Scoop or serve with mint on top of Mango-Fusion puddle.
2 cups mango puree
2 tbs. half & half
2 tsp. fresh ginger juice (adjust to taste)
1 tsp. red chili pepper flakes
1 pinch of Hawaiian salt
Whisk together ingredients until smooth. Chill until ready to use.
Curry Fusion sauce
1 cup plain yogurt
½ cup coconut syrup
½ cup lime juice
2 tsp. curry powder
Whisk together all ingredients until smooth, chill until ready to use.