Thai Mango Sticky Rice

$- 1 cup sticky rice (glutinous rice) Sticky rice is the base of this dessert. It has a unique texture that gets sticky when cooked. Rinse the rice well under cold water until the water runs clear. This helps remove excess starch. Soak the rice in water for at least four hours, or better yet, overnight. The soaking softens the rice and helps it cook evenly. - 1 ½ cups coconut milk - ½ cup sugar - ½ teaspoon salt The coconut sauce adds creaminess and sweetness. Combine coconut milk, sugar, and salt in a saucepan. Heat this mixture over medium heat, stirring until the sugar dissolves. Avoid boiling it. Save about half a cup of this sauce for drizzling on the finished dish. - 2 ripe mangoes, peeled and sliced - 1 tablespoon sesame seeds (optional, for garnish) - 2 tablespoons chopped fresh mint or cilantro (optional, for garnish) Mangoes are the star of this dessert. Use ripe, sweet mangoes for the best flavor. Slice them thinly and place them next to the sticky rice. You can sprinkle sesame seeds on top for a nice crunch. Fresh mint or cilantro adds a pop of color and flavor. These garnishes make your dish look beautiful and inviting. {{ingredient_image_1}} Start by rinsing 1 cup of sticky rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch. Next, soak the rice in a bowl of water for 4 hours or overnight for best results. After soaking, drain the rice. Place it in a steamer basket lined with cheesecloth or a clean dish towel. Steam the rice over boiling water for 25 to 30 minutes. Cook until it is tender and translucent. While the rice steams, make the coconut sauce. In a saucepan, combine 1 ½ cups of coconut milk, ½ cup of sugar, and ½ teaspoon of salt. Cook this mixture over medium heat. Stir until the sugar dissolves. Be careful not to let it boil. Reserve about ½ cup of this sauce for later. You will drizzle it over the dessert. Once the rice is cooked, transfer it to a large bowl. Pour the remaining coconut sauce over the hot rice. Mix gently until the rice is fully coated. Let it sit for 20 to 30 minutes. This allows the rice to absorb the flavors. To serve, scoop some sticky rice onto plates. Arrange sliced mangoes next to the rice. Drizzle the reserved coconut sauce over both. For a finishing touch, sprinkle sesame seeds on top. You can also add chopped mint or cilantro if you like. Enjoy your delicious Thai Mango Sticky Rice! Soaking the sticky rice is key. Rinse it well under cold water. This helps remove excess starch. Soak the rice for at least four hours, but overnight is best. This gives the rice time to absorb water. When you steam the rice, use a steamer basket lined with cheesecloth. Place the soaked rice in the basket. Steam it over boiling water for 25 to 30 minutes. The rice should be tender and slightly translucent when done. You can change the flavor of your sticky rice! Try adding pandan leaves while steaming. This will give the rice a lovely green color and a unique taste. You can also add a splash of vanilla extract to the coconut sauce. For a more tropical twist, mix in some lime zest. This adds a fresh, zesty flavor that pairs well with mango. Serve your Thai mango sticky rice warm. Plate it with the sliced mangoes beside the rice. Drizzle the reserved coconut sauce on top. For a fun touch, sprinkle sesame seeds over the dish. Fresh mint or cilantro as a garnish adds color and freshness. To make it more festive, serve it in small cups at parties. Each guest can enjoy their own little dessert! Pro Tips Soaking the Rice: For the best texture, soak the sticky rice for at least 4 hours or preferably overnight. This ensures the grains cook evenly and become perfectly sticky. Steaming Method: Make sure to line your steamer basket with cheesecloth or a clean dish towel to prevent the rice from falling through. This will also help maintain steam and moisture. Coconut Sauce Consistency: When preparing the coconut sauce, avoid boiling it. Gentle heating will dissolve the sugar without affecting the creamy texture. Serving Suggestion: For an elegant presentation, arrange the mango slices in a fan shape next to the sticky rice and drizzle the reserved coconut sauce artfully over the dish. {{image_2}} You can make Thai mango sticky rice even more fun by adding tropical fruits. Fruits like pineapple, kiwi, or passion fruit work well. These fruits add color and a sweet twist. To use them, just slice them up and place them next to the mango on your plate. This not only looks great but also tastes amazing! If you want a vegan version, it’s super easy! The main ingredients are already vegan. Just make sure to use a vegan sugar. Some sugar is processed with bone char. You can find vegan sugar at many grocery stores. This way, you can enjoy the dish without any animal products. For those who want to cut down on sugar, try alternative sweeteners. Honey can be a tasty substitute, but it isn’t vegan. Maple syrup works too and adds a nice flavor. You can use agave syrup as well. Adjust the amount to your taste. Just remember, each sweetener gives a unique twist to the coconut sauce. To store leftover Thai mango sticky rice, first let it cool. Place the rice and mango in an airtight container. Seal it tightly to keep the air out. You can store it in the fridge for up to three days. If you have extra coconut sauce, store it in a separate container. When you're ready to enjoy your leftovers, take them out of the fridge. For best results, steam the sticky rice again. Place the rice in a steamer for about 5-10 minutes. This keeps the rice moist and soft. If you prefer, you can microwave it too. Just add a splash of water, cover, and heat for 30 seconds to 1 minute. Thai mango sticky rice is best fresh but can last a bit. In the fridge, it stays good for about three days. If you freeze it, it can last for up to one month. When you're ready to eat frozen rice, thaw it in the fridge overnight before reheating. Enjoy the flavors as if it were fresh! The best rice for this dish is sticky rice, also known as glutinous rice. This rice has a high starch content. This gives it a chewy texture. You can find it in Asian grocery stores. Look for short-grain varieties for the best results. Yes, you can use canned coconut milk. It adds great flavor to the dish. Choose full-fat coconut milk for a rich taste. Light coconut milk works too, but it may not be as creamy. Shake the can well before using to mix the cream. To select ripe mangoes, look for smooth skin. The color should be bright and vibrant. Gently squeeze the mango; it should give slightly. This means it is ripe and juicy. You can also smell the stem; a sweet aroma means it’s ready to eat. In this guide, we explored how to make Thai Mango Sticky Rice. We covered the best sticky rice, components for coconut sauce, and tasty garnishes. I shared step-by-step instructions, handy tips, flavor variations, and storage advice. This delicious dessert is easy to make at home. With fresh ingredients and a little practice, you can impress anyone. Enjoy your sweet treat, and don’t be afraid to try different fruits or flavors!$

Thai Mango Sticky Rice

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

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Prep Time 4

Cook Time 30

Total Time 4 30

Course Dessert

Cuisine Thai

Servings 4

Calories 300 kcal

Ingredients

1 cup sticky rice (glutinous rice)
1.5 cups coconut milk
0.5 cup sugar
0.5 teaspoon salt
2 pieces ripe mangoes, peeled and sliced
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped fresh mint or cilantro (optional, for garnish)

Instructions

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 4 hours or preferably overnight.
Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean dish towel. Steam the rice over boiling water for about 25-30 minutes, or until tender and translucent.
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring until the sugar is dissolved but do not bring to a boil. Reserve about ½ cup of this sauce for drizzling later.
Once the rice is cooked, transfer it to a large bowl. Pour the remaining coconut sauce over the hot rice and mix gently until fully combined. Let it sit for about 20-30 minutes to allow the rice to absorb the flavors.
To serve, portion the sticky rice onto plates. Arrange the sliced mangoes alongside the rice. Drizzle the reserved coconut sauce over the sticky rice and mango.
For an added touch, sprinkle sesame seeds on top and garnish with chopped mint or cilantro if desired.

Notes

For an added touch, garnish with sesame seeds and fresh mint or cilantro.

Keyword coconut milk, dessert, mango, sticky rice