This is always a good call for dessert. It's light compared to, say, a slice of cheesecake, it's simple, and it's warm and satisfying. Mango-lime sticky rice always rests upon that fine line between sweet and savory, and with the addition of a little spicy and vinegary habanero sauce, it blurs that sweet/savory line even more. Mango-lime sticky rice is a classic Thai dish, so it seemed only natural to add some heat and make things interesting!
*However, please be warned: habaneros range from very mild like a jalapeño to off-the-scale Scobal units five-alarm -- so don't hurt yourself! We were given some very tame and fruity ones that a friend grew this summer, so they worked well for this sauce but still packed a punch.
Mango-Lime Sticky Rice + Habanero Hot Sauce
2 cups water
2 tablespoons cane sugar
pinch of sea salt
zest of 1 lime
1 cup jasmine rice
juice of 1 lime
1/4 cup honey
2 mangoes (diced)
Habanero Hot Sauce (recipe follows)
Bring the water, sugar, salt, and zest to a boil. Add the jasmine rice, cover, and reduce to a simmer. Allow rice to cook undisturbed for 20 minutes. Fluff rice with a fork and add the lime and honey. Stir to incorporate all ingredients. Serve about a 1/2 cup of rice with about 1/3 cup mangos. Garnish with a lime wedge and a drizzle of habanero hot sauce.
Habanero Hot Sauce
6 habenero peppers (stems removed)
2 teaspoons sugar
2 teaspoons rice vinegar
1/4 cup canola oil
Blend ingredients in a blender until smooth. This will make much more than you need, but it's a great addition to soups, rice dishes, sandwiches, and, um...desserts.