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Thai Mango Sticky Rice

A delightful dessert combining sweet ripe mangoes and creamy coconut milk-infused sticky rice, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup glutinous (sticky) rice Essential for achieving the sticky texture.
  • 1.5 cups coconut milk Adjust for desired creaminess.
  • 0.5 cup sugar
  • 1/4 teaspoon salt
  • 2 pieces ripe mangoes Choose slightly soft mangoes for best flavor.
For Garnish
  • to taste sesame seeds or mung beans For topping.

Method
 

Preparation
  1. Begin by rinsing the sticky rice under cold water to remove excess starch.
  2. Soak the rice in water for about 4-6 hours or overnight for the best result.
Cooking the Rice
  1. Drain the soaked rice and place it in a steamer basket lined with cheesecloth.
  2. Steam the rice for about 20-25 minutes until it becomes tender and sticky.
Preparing Coconut Sauce
  1. While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat.
  2. Stir until the sugar dissolves but do not bring it to a boil. Reserve a few tablespoons for drizzling before serving.
Combining Ingredients
  1. Once the rice is cooked, transfer it to a mixing bowl and pour in the coconut sauce. Mix until the rice is well-coated.
Serving
  1. Peel the ripe mangoes and slice them into thin sections.
  2. To serve, mold a portion of the sticky rice onto a plate, place mango slices alongside, and drizzle with the reserved coconut sauce.
  3. Garnish with sesame seeds or mung beans.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for longer storage. Reheat with additional coconut milk to restore creaminess.