Mango Sticky Rice Recipe
A delightful Thai dessert with creamy coconut sticky rice and sweet, juicy mangoes.
Imagine a warm, tropical breeze drifting through your kitchen as you indulge in the creamy, fragrant embrace of mango sticky rice. This dessert is a delightful balance of textures and flavors; each bite offers the contrast of soft, sweet mango and rich coconut-infused rice. It's a simple pleasure that’s both exotic and comforting. Traditionally a beloved Thai street food, this dish brings back memories of wandering through bustling markets, where the scent of coconut milk and ripe mangoes fills the air. My first encounter with mango sticky rice was at a tiny stall tucked away in a corner of Chiang Mai, where a kind vendor taught me the secret of perfectly sticky rice. It's a small but crucial step—soaking the rice long enough to maximize its absorbency. This version of mango sticky rice brings that authentic experience to your table. By using the freshest mangoes and a touch of salt in the coconut sauce, we enhance the natural sweetness and complexity of flavors. Serve this dessert on a warm summer night when mangoes are at their peak, or any time you need a reminder of sunny days and sweet moments.
Step-by-Step
- 01Step 1 / 6
Rinse the glutinous rice under cold water until the water runs clear.
Soak the rice in water for at least 4 hours, or overnight if possible.
- 02Step 2 / 6
Drain the soaked rice and place it in a saucepan with 1 1/2 cups of water.
Cover and cook on medium heat until the water is absorbed, about 15-20 minutes.
- 03Step 3 / 6
In a separate saucepan, combine 1 1/2 cups of coconut milk, 1/4 cup sugar, and 1/2 tsp salt.
Simmer over low heat until the sugar dissolves.
- 04Step 4 / 6
Once the rice is cooked, pour the coconut milk mixture over the hot rice.
Stir gently, cover, and let it sit for 30 minutes to allow the flavors to meld.
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- 05Step 5 / 6
To make the coconut sauce, whisk 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt in a small saucepan over medium heat.
Mix cornstarch with 2 tbsp water and add to the pan.
Stir until thickened, then remove from heat.
- 06Step 6 / 6
To serve, place a generous scoop of sticky rice on a plate, arrange mango slices around, and drizzle with coconut sauce.
Sprinkle toasted sesame seeds on top.
Chef Tips
- •Use only glutinous rice for authentic texture; regular rice won't achieve the same stickiness.
- •The longer you soak the rice, the more tender and flavorful it will become.
- •Choose ripe, slightly soft mangoes for the sweetest flavor.
- •If the coconut sauce seems too thick, add a bit more coconut milk to reach your desired consistency.
- •Toast sesame seeds in a dry pan until golden for enhanced flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the sticky rice and sauce a day ahead. Store them separately in the fridge and reheat gently before serving.
What can I substitute?+
If you can't find glutinous rice, try sushi rice, though the texture will differ slightly. Coconut cream can substitute for coconut milk for a richer flavor.
How do I store leftovers?+
Store leftover sticky rice and sauce in separate airtight containers for up to 3 days in the refrigerator. Reheat gently before serving.
