Mangosteen Sticky Rice
Mangosteen Sticky Rice is a popular Southeast Asian dessert, particularly in Thailand and Malaysia. It typically features sweet glutinous rice cooked with coconut milk, served with fresh, juicy mangosteen fruit segments. The dish is a delightful combination of creamy, chewy rice and the sweet-tart flavor of the tropical fruit.
🍽️ Nutrition at a glance
This dessert is high in carbohydrates, primarily from the sticky rice and added sugar, with a moderate amount of fat from the coconut milk. It provides key nutrients like manganese, copper, and vitamin C from the mangosteen, with a rough calorie estimate of 350-450 kcal per typical serving.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 4 g |
| Carbs | 65 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 30 g |
| Sodium | 50 mg |
| Manganese | 1.2 mg |
| Copper | 0.3 mg |
| Vitamin C | 15 mg |
| Folate | 30 mcg |
| Potassium | 250 mg |
| Magnesium | 40 mg |
| Thiamin (B1) | 0.1 mg |
| Phosphorus | 80 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved treat often enjoyed during the mangosteen's peak season, celebrating the fruit known as the 'Queen of Fruits' in Southeast Asia. Nutritionally, mangosteen is unique for its high concentration of xanthones, powerful antioxidants not commonly found in other fruits.
