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Ganja Gourmet: Cannabis-Infused Mango Sticky-Icky Rice

Enhance your high with this tasty Thai treat.

Ganja Gourmet: Mango Sticky-Icky Rice
Joanna O'Boyle

Ever hear the old stoner rumor that eating fresh mango before consuming cannabis will intensify and prolong the effects of THC? This idea has been around for a while, and there is some science to back it up. Mangoes naturally contain high levels of beta-myrcene, a monoterpene found in cannabis and other aromatic plants. Myrcene levels in cannabis are indicative of a strain’s sedative effect—so more myrcene means more of a heavy, relaxing, couchlock high. But will eating mango enhance your high? It’s time to find out for yourself with this easy-to-make mango sticky-rice recipe, which is a sweet-and-salty dessert commonly enjoyed in Thailand (minus the cannabis). Whip some up and find out if the “mango effect” works for you.

As ever, when trying something new with edibles, go slow and see how your body reacts over several hours. Take it easy and enjoy!


  • 1 cup Thai long-grain sweet rice (a.k.a. sticky rice)
  • 1 1/2 cups water
  • 4-5 tbsp. brown sugar (to taste)
  • 1/2 tsp. salt
  • 1 1/2 cups full-fat coconut milk
  • .3 grams 70 percent THC concentrated cannabis or Rick Simpson Oil (RSO)
  • 1/4 tsp. (about two pea-sized drops) liquid sunflower lecithin
  • 2 ripe mangos


Soak one cup of sweet rice in a cup of water for 30 minutes or more. Add another half a cup of water, along with half a cup of coconut milk, half a teaspoon of salt and one tablespoon brown sugar. Stir thoroughly. Next, bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low, aiming for a gentle simmer. Partially cover the pot with a lid, allowing steam to escape. Simmer 10-15 minutes, or until the coconut milk has been absorbed. Then turn off the heat, but leave the pot on the burner with the lid closed. Allow to sit 5-10 minutes.

To make the sauce, warm the rest of the coconut milk (one cup) over medium-low heat. Whisk in three to four tablespoons of brown sugar (to taste) until it’s dissolved. Whisk in the .3 grams of concentrate or RSO and the quarter teaspoon of liquid sunflower lecithin until evenly incorporated and no specks of oil are visible. Cover the sauce and let it cool for 5-10 minutes.

Peel and slice the mangoes into bite-size pieces. Scoop a half cup rice into each serving bowl, divide and add the mango evenly, then pour in a quarter cup coconut sauce. Best enjoyed immediately.

Originally published in the July, 2019 issue of High Times magazine. Subscribe right here.

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