Thai Mango Sticky Rice is a traditional dessert featuring sweet sticky rice paired with ripe mango slices and topped with creamy coconut sauce. This simple yet indulgent dish perfectly balances sweetness, creaminess, and the natural flavor of mango.
Recipe
Ingredients
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional, for garnish)
Preparation
- Cook sticky rice:
- Rinse the sticky rice in water until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
- Drain the rice and steam it in a steamer lined with cheesecloth for 20-25 minutes, until fully cooked.
- Make coconut sauce:
- In a small saucepan, heat coconut milk over medium heat. Stir in sugar and salt until dissolved. Reserve 1/4 cup for topping.
- Combine rice and sauce:
- Transfer the cooked sticky rice to a large bowl and gradually mix in the remaining coconut milk. Cover and let sit for 20 minutes to absorb.
- Assemble:
- Place a portion of sticky rice on a plate. Add sliced mangoes on the side.
- Drizzle with the reserved coconut milk and sprinkle with toasted sesame seeds or mung beans for garnish.
- Serve: Serve warm or at room temperature.
Preparation Time
- Total Time: 45 minutes
- Prep time: 10 minutes
- Cooking time: 35 minutes
Serves
- 2-3 people
Nutritional Information (Per Serving)
- Calories: 330
- Protein: 4g
- Fat: 9g
- Carbohydrates: 62g
- Fiber: 2g
- Sodium: 100mg
Notes
- Substitute mangoes: Use other tropical fruits like papaya or durian if mangoes are unavailable.
- Shortcut: Use a rice cooker for sticky rice if available.
- Storage: Refrigerate leftovers in an airtight container for up to 1 day. Reheat the rice gently before serving.
Indulge in this sweet and creamy Thai Mango Sticky Rice for an authentic and delightful dessert!