Name: Mango Sticky Rice
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 1 can full-fat coconut milk (13.5 oz / 400 g); 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch (Optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (Optional)

why make this recipe

Mango Sticky Rice is a beloved dessert from Thailand that offers a delightful blend of flavors and textures. The creamy coconut milk pairs beautifully with the sweet, ripe mango and the sticky rice creates a satisfying base for this treat. It’s easy to make and is perfect for any occasion, whether you’re hosting a dinner party or just craving something sweet. Plus, it’s a fantastic way to enjoy fresh mangoes when they’re in season.

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how to make Mango Sticky Rice

Ingredients:

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch (Optional)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (Optional)

Directions:

Start by rinsing the sticky rice under tap water. Stir it gently, then drain it.
Soak the rice in cold water for at least 1 hour.
After the soaking time, rinse the rice again and drain it.
In a steamer with 2 inches of water, place the rice in a heatproof bowl. Steam the rice for 20-25 minutes until it’s fully cooked.
While the rice is cooking, prepare the coconut sauce. In a saucepan over medium heat, combine coconut milk, sugar, and salt. Stir until the sugar dissolves and the mixture is hot.
If you want a thicker sauce, dissolve the cornstarch in a little water and mix it in.
Once the rice is done, mix in 1 cup of the coconut sauce until it is well absorbed.
Serve the sticky rice with the sliced mango on the side. Drizzle additional coconut sauce on top and sprinkle with toasted sesame seeds, if desired.

how to serve Mango Sticky Rice

Mango Sticky Rice can be served warm or at room temperature. Arrange the sticky rice on a plate, place the sliced mango alongside it, and drizzle extra coconut sauce over both. For added crunch, sprinkle some toasted sesame seeds on top. This dessert is perfect after a meal or as a sweet snack during the day.

how to store Mango Sticky Rice

If you have leftovers, store the Mango Sticky Rice in an airtight container in the refrigerator. It can last for about 2-3 days. When you’re ready to eat it again, you can warm it up slightly in the microwave or enjoy it cold.

tips to make Mango Sticky Rice

Make sure to use glutinous or sticky rice for the best texture.
If you can, choose ripe mangoes as they will add more sweetness and flavor to the dish.
Adjust the sweetness of the coconut sauce to your liking by adding more or less sugar.
If you’re in a hurry, you can skip the soaking step, but soaking helps achieve the perfect texture.

variation

You can try adding a pinch of pandan extract to the coconut sauce for a lovely green color and subtle flavor. Additionally, you can top the dish with chopped nuts or sesame seeds for extra texture.

FAQs

1. Can I use regular rice instead of sticky rice?
No, regular rice won’t give you the same texture. Sticky rice is essential for this recipe.

2. Can I make Mango Sticky Rice vegan?
Yes! This recipe is already vegan as it uses coconut milk and no animal products.

3. What if I can’t find ripe mangoes?
If you can’t find ripe mangoes, you can substitute with other fruits like bananas or even canned fruit, though the flavor will be different.