Description
Mango Sticky Rice is a traditional Thai dessert featuring soft, steamed sticky rice infused with rich coconut milk and served alongside ripe, juicy mango slices. This luscious treat balances creamy, sweet coconut sauce with the fresh sweetness of mangoes, making it a perfect tropical dessert to enjoy any time.
Ingredients
Sticky Rice and Mango
- 1 cup uncooked sticky rice
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional)
Instructions
- Prepare the Sticky Rice: Rinse the sticky rice under tap water by stirring gently with your hand to remove excess starch. Drain and repeat once. Then, soak the rice in cold water for at least 1 hour or overnight in the fridge. After soaking, rinse and drain again.
- Steam the Rice: Place the soaked rice in a heatproof bowl. Set up your steamer with about 2 inches of water, ensuring the water doesn't touch the rice. Put the bowl on the steaming rack, cover, and bring the water to a boil over medium-high heat. Once steaming, reduce heat to medium and steam the rice for 20-25 minutes until fully cooked with no hard center. Keep it covered and warm.
- Make the Coconut Sauce: While the rice cooks, combine the coconut milk, sugar, and salt in a saucepan. Heat gently over medium or medium-low heat until hot and the sugar dissolves, avoiding boiling.
- Thicken the Sauce (Optional): If the coconut milk is thin, mix 2 teaspoons of cornstarch with 4 tablespoons of water to make a slurry. Add half the slurry to the warm coconut milk mixture and stir to thicken. Adjust thickness by adding more slurry or water as needed, aiming for a sauce that coats the back of a spoon but is not too thick.
- Combine Sauce with Rice: Remove the steamed rice from the steamer carefully. Pour 1 cup of the coconut sauce into the rice and stir thoroughly until absorbed.
- Cool the Mixture: Allow the coconut-infused sticky rice to cool to room temperature or lukewarm. This enhances the flavors and texture for serving.
- Serve: Spoon about 1/3 cup of the coconut sticky rice onto serving plates or bowls. Arrange sliced mango on the side and drizzle with extra coconut sauce. Garnish with toasted sesame seeds if desired.
Notes
- Soaking the sticky rice overnight improves texture and reduces cooking time.
- Use ripe, sweet mangoes for the best flavor contrast with the creamy coconut rice.
- If you don’t have a steamer, you can improvise using a heatproof bowl over a pot with boiling water.
- The cornstarch slurry is optional and helps thicken the sauce if the coconut milk is watery.
- Toasted sesame seeds add a subtle nutty flavor and a nice crunch, but can be omitted if preferred.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
