Coconut mango might sound more like the start to a dessert or cocktail than the main ingredients in a salty appetizer.
But with this recipe, coconut sticky rice ball gives way to salty shredded chicken—all coated with a sauce with one single ingredient: mango
Ripe mangoes in a food processor make a perfect sauce; just the right thickness, just the right sweetness, with nothing added!
On a lazy afternoon with some friends, these Coconut Chicken Sticky Rice Balls were a huge unexpected hit.
Glutinous, or “sweet” rice has a slightly different shape than I’m used to. The grains all look almost perfect to me, like little candies or something.
While the rice soaked, I prepped the mango. I like to get mangoes that are very soft to the touch, even if they’re starting to wrinkle on the outside.
Remove the skin and pit, and toss them into the food processor.
Nice ripe mango like this will form a perfect sauce. No need for any other ingredients!
Take some rotisserie chicken from the grocery store and mix it up with Sriracha, soy sauce, and mayo. When the rice is ready, use a nice cone-shaped mold to form perfect little cones of rice with chicken inside.
Make sure to grease up the mold to help get the rice out easily.
These were a fun little snack for some friends and I recently. Something different. The sweet coconut and mango balance with the salty chicken to create an addicting little bite of food!
Dan Whalen eats more way savory mango than sweet. He has been blogging for over 4 years at The Food in my Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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Coconut Chicken Sticky Rice Balls with Mango Puree
