Thai Mango Sticky Rice

Plate of mango sticky rice: coconut sticky rice with ripe mango slices, garnished with sesame seeds and a drizzle of coconut sauce.

This traditional Thai Mango Sticky Rice recipe offers a delightful blend of sweet, creamy, and tropical flavors. Made with glutinous rice infused with a rich coconut milk sauce, paired with ripe, juicy mango slices, it's a cherished dessert in Thai cuisine. Ideal for a light dessert or a special treat, this dish balances the sticky chew of the rice with the freshness of mango, making every bite a perfect harmony of taste and texture. Enjoy this easy-to-make, authentic Thai dessert that brings a taste of the tropics right to your table.

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Prep Time: 15

Cook Time: 30

Total Time: 1

Course: Dessert

Cuisine: Thai

Keyword: Mango Sticky Rice

Servings: servings

Calories: 400kcal

Ingredients

1 ½ cups of glutinous sticky rice
1 ¼ cups of canned coconut milk
⅓ cup of sugar
½ teaspoon of salt
1 tablespoon of tapioca starch optional, for thickening
2 ripe mangos peeled and sliced
1 tablespoon of toasted sesame seeds or mung bean for garnish

Instructions

Rinse and Soak the Rice: Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for the best results.
Steam the Rice: Drain the rice and steam it. You can use a traditional bamboo steamer or a modern steamer. Line the steamer with cheesecloth or parchment paper, spread the rice evenly, and steam for about 30 minutes or until the rice is tender and translucent.
Prepare Coconut Sauce: While the rice is cooking, prepare the coconut sauce. In a pot, combine 1 cup of coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. If using tapioca starch, mix it with the remaining ¼ cup of coconut milk and add it to the pot, stirring continuously until the sauce thickens slightly.
Mix Rice with Some Coconut Sauce: Once the rice is cooked, transfer it to a mixing bowl. While still hot, mix the rice with about half of the coconut sauce. Let it sit for about 30 minutes to allow the rice to absorb the sauce and become flavorful.
Serve: To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.

Notes

Rice Preparation: Properly rinsing and soaking the sticky rice is crucial. This process removes excess starch and ensures the rice cooks evenly and achieves the desired sticky texture.

Coconut Milk Quality: Use full-fat canned coconut milk for the best flavor and texture. Light coconut milk won't give the same creamy consistency and might affect the overall richness of the dish.

Sweetness Adjustment: The amount of sugar can be adjusted based on your taste preferences and the sweetness of the mango. If your mango is exceptionally sweet, consider reducing the sugar in the coconut sauce slightly.

Mango Variety: The type of mango can greatly impact the dish. In Thailand, Nam Dok Mai is a popular choice for its sweetness and smooth texture, but any ripe, sweet mango like Ataulfo (also known as Champagne mango) will work well.

Serving Options: For an extra touch of luxury, drizzle a little bit of coconut cream over the top before serving and garnish with a sprinkle of toasted sesame seeds or mung beans for a bit of crunch.

Nutrition

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