Summer Prescription: Medicate and Eat Mango!

Cannaceutics Inc., CannaRecipes

We’re headed into hot weather again, and as much as I’d like to post a recipe for something dinner-like, I just can’t muster the energy. Ugh, hand me a mojito with some Thai basil and let’s have mango & sticky rice!

You’ll notice pretty quickly that this is not a cannabis-medicated recipe. Why, oh, why would I do this to you? Well, we’ve been talking about terpenes for a few weeks here at Cannaceutics, and that’s where the mango comes in! You may have had a kind friend tell you that eating a mango in conjunction with your cannabis consumption will intensify the effects of your medicine. When it comes to getting higher by using mangoes, we’re really talking about the effects from myrcene, a terpene found in both mangoes and cannabis. Mangoes are particularly high in myrcene, so it’s not mangoes as a whole that get you higher, but rather just the myrcene they contain interacting synergistically with the THC and CBD in your cannabis. It’s like adding kief topper to your bowl of flower to make the effect stronger, but you get a bonus serving of fruit! Coconut milk also has a decent amount of fat, which helps your body absorb THC more readily.

Medicate in whatever way works best for you, and then tuck into this delicious Thai treat!

Mango & Sticky Rice

1 ripe mango
1 c. coconut milk, stirred
1 c. short-grain “glutinous” rice (photo below)
2 T. sugar
2 pinches salt

Any short-grain rice will work for sticky rice – the brands in the grocery store are just fine. If you want to get authentic, look for this label in the Asian foods section of your store or in a local Asian grocery:
Don’t fret about the “sweet” term on the label, or that it says “scented”. There is no scent or sugar added, it’s merely considered a naturally fragrant, sweet strain of rice.

Soak the rice for 10 minutes in warm water in a microwave-safe bowl. Don’t use a plastic bowl unless you’re sure it won’t melt! The water level should be just above the rice; use about 1 cup of rice and a little over 1 cup of water (about 10% more). Soaking the rice is very important; without soaking, your rice will end up fluffy rather than sticky, and can end up undercooked and unappetizing. Cover the bowl with a small plate or microwave-safe lid and cook in the microwave at full power for 3 minutes. Uncover carefully to avoid the steam and stir the rice thoroughly. You will notice that some of the rice is translucent or cooked and some still has a white center or the uncooked portion.

Re-cover the rice and heat it for another 3 minutes. Carefully taste test a grain or two to check for doneness. If it’s not quite done, I recommend heating for one minute and checking again, repeating the process until the rice is tender. Microwaves vary in intensity, so you may have to adjust the recipe time. While the rice is cooking, peel and slice your mango.

Heat the coconut milk in a saucepan over medium heat. Stir constantly and get the coconut milk to a simmer; do not boil! Coconut milk isn’t technically dairy, but it can curdle. Add the sugar and salt, stir to dissolve, and remove from the heat. Pour about 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk over the rice at serving time and top with sliced mango. Enjoy!

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