Description
Mango Sticky Rice is a comforting and nostalgic Thai dessert. It features creamy, coconut-soaked sticky rice paired with ripe mango slices. This dish is a traditional favorite in Southeast Asia, especially during mango season.
Ingredients
Scale
- 1 cup Thai sticky rice (glutinous rice)
- Water, for soaking and steaming
- 1 ½ cups full-fat coconut milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup full-fat coconut milk
- ½ teaspoon cornstarch (optional)
- Pinch of salt
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or mung beans (optional garnish)
Instructions
- Rinse Thai sticky rice until water runs clear. Soak for at least 4 hours, or overnight. Drain and steam for 25-30 minutes until translucent and tender.
- While rice steams, combine 1 ½ cups coconut milk, sugar, and salt in a saucepan. Heat gently until sugar dissolves. Do not boil. Set aside ¼ cup for drizzling.
- Place hot, steamed sticky rice in a bowl. Pour warm coconut sauce over it, folding gently. Let sit covered for 20-30 minutes.
- For thickened topping (optional): Whisk ¼ cup coconut milk, a pinch of salt, and cornstarch in a saucepan. Simmer until slightly thickened.
- Assemble by shaping sticky rice on a plate, adding mango slices. Drizzle with reserved coconut sauce or topping. Garnish with sesame seeds or mung beans if desired.
Notes
- Best served warm or at room temperature.
- Store leftover sticky rice separately from mango slices to maintain freshness.
- Use ripe mangoes like Ataulfo or Nam Dok Mai for best results.
- Thai glutinous rice is essential for the correct texture.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steamed
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 330
- Sugar: 18g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: N/A