High Protein Mango Sticky Rice

A macro-friendly version of the classic Thai dessert, mango sticky rice, modified to include high protein for a nutritious breakfast option.

By @fitness4lazygirls

Original recipe source

Cook time: 20 minutes

Servings: 1

Ingredients

• 0.25 cup Thai sticky rice dry
• 2 tbsp fat-free milk or 3 tbsp if desired
• 0.25 scoop vanilla whey protein use your preferred brand
• 0.5 tsp coconut extract
• 0.25 cup vanilla Greek yogurt
• 1 tsp honey
• 2 tbsp fat-free milk or 3 tbsp if desired
• 0.25 scoop vanilla whey protein use your preferred brand
• 1 tsp coconut extract
• 0.5 small mango champagne or yellow variety, approximately 50g
• 0 tbsp sesame seeds

Instructions

1. Cook 1/4 cup of dry Thai sticky rice using a rice cooker.
2. While the rice is cooking, mix 2-3 tablespoons of fat-free milk, 1/4 scoop of vanilla whey, and 1/2 teaspoon coconut extract in a bowl.
3. Once the rice is cooked, mix in the milk mixture. Let it sit for a few minutes to absorb. If it's too runny, refrigerate to set or microwave for an additional 30 seconds.
4. Prepare the cream topping by mixing 1/4 cup vanilla Greek yogurt, 1 teaspoon honey, 2-3 tablespoons fat-free milk, 1/4 scoop vanilla whey, and 1 teaspoon coconut extract.
5. Thinly slice half of the small ripe champagne mango (approximately 50g).
6. Serve the cooked rice on a plate, top with the cream mixture, add the sliced mango, and garnish with a sprinkle of sesame seeds.