Thai Mango Sticky Rice Recipe
A classic Thai dessert featuring sweet, creamy coconut-infused sticky rice served alongside ripe, juicy mango slices. This harmonious dish combines the chewy texture of glutinous rice with the rich flavor of coconut milk and the fresh brightness of mango, garnished optionally with toasted sesame seeds or mung beans for added crunch.
- Prep Time: 5 minutes soaking prep plus at least 3 hours soaking time
- Cook Time: 25 minutes steaming + 5 minutes preparing sauce and assembling
- Total Time: 3 hours 35 minutes (including soaking), 30 minutes active time
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Sticky Rice
- 1 cup glutinous sticky rice (soaked for at least 3 hours or overnight)
- 1 1/2 cups water (for steaming the rice)
Coconut Sauce
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Fruit and Garnish
- 2 ripe mangoes (peeled and sliced)
- Optional: Toasted sesame seeds or mung beans for garnish
Instructions
- Prepare the sticky rice: Drain your soaked sticky rice and rinse it under cold water to remove excess starch. Place the rice in a steamer basket set over a pot with 1 1/2 cups of simmering water. Steam the rice for about 20 to 25 minutes until it becomes soft and tender, checking occasionally to ensure even cooking.
- Make the coconut sauce: While the rice is steaming, combine 1 cup full-fat coconut milk, 1/3 cup granulated sugar, and 1/4 teaspoon salt in a saucepan. Heat the mixture over low heat, stirring continuously until the sugar is completely dissolved. Be careful not to let it boil to preserve the smooth texture.
- Combine the rice and sauce: Once the rice is cooked, transfer it into a mixing bowl. Immediately pour about two-thirds of the warm coconut sauce over the rice. Gently stir to ensure the sticky rice absorbs the coconut sauce fully while maintaining its sticky texture.
- Prepare the mangoes: Peel the ripe mangoes and slice them into bite-sized pieces once they have reached room temperature to enhance their natural sweetness and juiciness.
- Plate the dessert: Serve a generous scoop of the coconut sticky rice alongside a portion of sliced mango. Drizzle the remaining coconut sauce over the top for added flavor and creaminess.
- Garnish and serve: Optionally sprinkle toasted sesame seeds or mung beans on top for an added crunchy texture and nutty flavor, complementing the softness of the rice and sweetness of the mango.
Notes
- Soaking the glutinous rice overnight ensures a better texture and faster steaming.
- Use ripe mangoes for optimal sweetness and flavor contrast.
- Do not let the coconut milk mixture boil as this can cause it to separate and lose creaminess.
- This dessert is best enjoyed fresh but can be kept covered at room temperature for a few hours or refrigerated for up to 1 day.
- Approximate nutrition values are provided as a guideline and can vary based on ingredient brands and portion size.
Find it online: https://flavorspath.com/thai-mango-sticky-rice-recipe/
