Thai Mango Sticky Rice

$- 1 cup sticky rice (glutinous rice) - 1 ½ cups coconut milk - ¾ cup sugar - ¼ teaspoon salt - 2 ripe mangoes, peeled and sliced Sticky rice forms the base of this dessert. It has a unique chewy texture that pairs well with sweet coconut. You must soak the rice for at least four hours. This softens it and helps achieve that perfect sticky consistency. Coconut milk is the star sauce in this recipe. It gives a rich, creamy flavor. The sugar adds sweetness, balancing the dish. A touch of salt enhances all these flavors. Finally, fresh mangoes bring brightness and a juicy bite. - 1 tablespoon sesame seeds, toasted (for garnish) - Fresh mint leaves (for garnish) Garnishes add fun and flair. Toasted sesame seeds offer a nice crunch. They also add a nutty taste that complements the rice. Fresh mint leaves brighten the dish and add color. You can sprinkle them on top for a beautiful finish. These ingredients come together to create a delightful dessert that’s both simple and elegant. You’ll love how each element enhances the others. {{ingredient_image_1}} Rinsing and soaking the rice Start by placing 1 cup of sticky rice in a bowl. Cover the rice with water. Let it soak for at least 4 hours. For the best results, soak it overnight. After soaking, drain the rice well. Steaming process Fill a steamer or a large pot with water. Bring the water to a boil. Line your steaming basket with cheesecloth or a clean kitchen towel. Add the soaked rice to the basket. Steam it for about 30 to 40 minutes. The rice should be tender and translucent when done. Ingredients for coconut sauce You will need 1 ½ cups of coconut milk, ¾ cup of sugar, and ¼ teaspoon of salt. Cooking method In a saucepan, combine the coconut milk, sugar, and salt. Set the heat to medium. Stir the mixture until the sugar dissolves. Make sure it does not boil. Reserve about ½ cup of the sauce for later. Mixing instructions Once the sticky rice is ready, transfer it to a mixing bowl. Pour the remaining coconut sauce over the hot rice. Gently fold the sauce into the rice. Make sure it is fully combined. Allowing rice to absorb flavors Let the rice sit for about 20 minutes. This helps the rice absorb all the wonderful coconut flavors. Serving suggestions Scoop a portion of the sticky rice onto a plate. Add sliced mangoes beside the rice. Drizzling coconut sauce Drizzle the reserved coconut sauce over the rice and mangoes. Garnish with toasted sesame seeds and fresh mint leaves for a lovely finish. Enjoy your Thai mango sticky rice! Soaking sticky rice is key to great texture. I recommend soaking it for at least 4 hours. Overnight gives the best results. This helps the rice absorb water and become soft. Drain the rice before cooking. When steaming, use a steamer basket lined with cheesecloth. This helps the steam circulate evenly. Bring water to a boil before placing the rice in the basket. Steam for 30-40 minutes until the rice is tender and translucent. Check it halfway to make sure it cooks evenly. Adjusting sweetness in the coconut sauce makes a big difference. Start with ¾ cup of sugar. You can add more if you like it sweeter. Taste as you cook to find your perfect balance. For different flavors, add a splash of vanilla or a pinch of pandan leaves. These add unique tastes to the sauce. You can also use coconut cream for a richer flavor. Plating is all about style. Scoop the rice onto one side of the plate. Place the sliced mango beside it. Drizzle the reserved coconut sauce over the rice for a nice touch. To enhance presentation, sprinkle toasted sesame seeds on top. Add fresh mint leaves for color and aroma. This makes the dish not just tasty but also beautiful! Pro Tips Soaking Time Matters: For the best texture, soak the sticky rice for at least 4 hours or overnight. This allows the grains to absorb water and cook evenly. Check Your Coconut Milk: Use high-quality coconut milk for a richer flavor. Shake the can well before opening to ensure the cream and liquid are mixed properly. Garnish for Color: Fresh mint leaves not only add a pop of color but also enhance the dish's aroma and flavor. Control the Sweetness: Adjust the sugar in the coconut sauce according to your taste preference. Start with less and add more if desired. {{image_2}} To make this dessert vegan, you can swap regular sugar with coconut sugar. This keeps the flavor rich while ensuring it's plant-based. For gluten-free options, stick with the original ingredients. All of them are naturally gluten-free. You might also try serving this dish with a side of coconut whipped cream. Just whip some chilled coconut cream until fluffy. This adds a nice touch and keeps it dairy-free. You can add tropical fruits like pineapple, kiwi, or passion fruit. These fruits bring a burst of color and taste. Simply layer them with the mango slices for a fun twist. If you want to flavor the coconut sauce, try adding pandan leaves or a bit of vanilla extract. Both options enhance the sauce's aroma and taste. Just simmer them with the coconut milk to infuse the flavor. To store leftover Thai mango sticky rice, place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. In the freezer, it can last for about a month. Just remember, the mango slices should be stored separately. They do not freeze well and will lose their nice texture. When you want to enjoy your sticky rice again, use gentle heat. The best way to reheat it is by steaming. Place the rice in a steamer for about 10 minutes. This method keeps the rice soft and chewy. If you do not have a steamer, you can use the microwave. Put the rice in a microwave-safe bowl with a splash of coconut milk to keep it moist. Heat it in short bursts of 30 seconds. Stir it between heats to avoid hot spots. By following these tips, you can enjoy your Thai mango sticky rice just like fresh! Thai Mango Sticky Rice is a beloved dessert in Thailand. It blends sweet mango with sticky rice and coconut sauce. This dish is often enjoyed during the mango season, which runs from April to June. The dessert has roots in Thai culture, celebrating local ingredients and flavors. It is common at festivals and special occasions. Eating this dish connects people to their traditions and family memories. No, using regular rice does not work well. Sticky rice, also known as glutinous rice, has a unique texture. It becomes soft and clumps together when cooked. Regular rice cooks differently and will not provide the same chewy texture. If you cannot find sticky rice, try looking for it in Asian markets. It is best to stick with sticky rice for this recipe to achieve the right flavor and feel. Pick mangoes that feel slightly soft when you press them. The skin should have a rich color, often yellow or orange. Look for mangoes with a sweet aroma at the stem end. Avoid any that are too hard or have dark spots. For this dish, I like using Haden or Ataulfo mangoes. They are sweet and juicy, making them perfect for Thai Mango Sticky Rice. Thai Mango Sticky Rice combines simple ingredients to create a delightful dessert. We explored the main components like sticky rice, coconut milk, sugar, and ripe mangoes. I shared steps from prep to plating, along with tips to perfect the dish. You can even try vegan options or add tropical fruits for variety. Proper storage and reheating methods ensure leftovers taste great too. Enjoy making this sweet treat, and remember, practice improves your skills. Happy cooking!$

A delicious Thai dessert made with sticky rice, coconut milk, and ripe mangoes.

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Prep Time 4

Cook Time 40

Total Time 5

Course Dessert

Cuisine Thai

Servings 4

Calories 300 kcal

Ingredients

1 cup sticky rice (glutinous rice)
1.5 cups coconut milk
0.75 cup sugar
0.25 teaspoon salt
2 ripe mangoes, peeled and sliced
1 tablespoon sesame seeds, toasted (for garnish)
to taste fresh mint leaves (for garnish)

Instructions

Rinse the Rice: Place the sticky rice in a bowl and cover with water. Let it soak for at least 4 hours, or overnight for best results. After soaking, drain the rice.
Steam the Rice: Fill a steamer or a large pot with water, and bring it to a boil. Line a steaming basket with cheesecloth or a clean kitchen towel. Add the soaked rice and steam for about 30-40 minutes, or until tender and translucent.
Prepare Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir until the sugar dissolves completely but do not let it boil. Reserve about ½ cup of the coconut sauce for drizzling later.
Mix the Rice and Sauce: Once the sticky rice is cooked, transfer it to a mixing bowl. Pour the remaining coconut milk mixture over the hot rice, and gently fold it in until fully combined. Allow the rice to sit for about 20 minutes to absorb the flavors.
Plate the Dish: To serve, scoop a portion of the sticky rice onto a plate, add sliced mangoes beside it, and drizzle with reserved coconut sauce.
Garnish: Sprinkle toasted sesame seeds over the rice and mango, and add a few fresh mint leaves on top for a burst of color and flavor.

Notes

Soaking the rice overnight yields the best results.

Keyword coconut, dessert, mango, sticky rice