Name: Mango Sticky Rice Recipe
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 1 can full-fat coconut milk (13.5 oz / 400 g can); 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch (Optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (Optional)

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Introduction

Mango Sticky Rice is a beloved Thai dessert that combines sweet, creamy coconut-infused sticky rice with ripe, juicy mango slices. It’s a simple yet indulgent treat perfect for warm weather or anytime you crave a tropical delight.

Four white plates each hold a dessert with two layers; the first layer is a smooth white creamy base filling most of the plate, and on top there is a dome-shaped sticky rice ball that is translucent white with a glistening texture, sprinkled with small black sesame seeds. Next to each rice dome, there are thin, fan-shaped slices of bright orange mango with a soft, smooth texture, also sprinkled with black sesame seeds. The plates have a speckled beige rim, and vintage silver spoons are placed beside or on the plates. The setting is on a white marbled surface with small bowls of black sesame seeds and cream nearby, with a folded blue cloth adding a soft accent. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch (optional)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (optional)

Instructions

Step 1: Rinse the sticky rice with tap water, gently stirring with your hand to remove excess starch. Drain the water, repeat once more, then cover the rice with cold water and soak for at least 1 hour or up to overnight in the fridge. After soaking, rinse again and drain.
Step 2: Transfer the rice to a heatproof bowl. Add about 2 inches of water to a steamer without submerging the rice. Place the bowl on the steaming rack, cover the steamer, and bring the water to a boil over medium-high heat. Once steaming, reduce to medium heat and steam for 20 to 25 minutes, until the rice is tender and cooked through. Keep covered while you prepare the sauce.
Step 3: In a saucepan, combine coconut milk, sugar, and salt. Warm over medium or medium-low heat until the sugar dissolves and the mixture is hot, but do not let it boil.
Step 4: (Optional) If your coconut milk is thin, mix cornstarch with 4 tablespoons of water until dissolved. Add half of this slurry to the sauce and stir immediately to thicken. Adjust thickness by adding more slurry or water as needed. The sauce should coat the back of a spoon without being too thick.
Step 5: Carefully remove the sticky rice from the steamer using oven mitts. Pour 1 cup of the coconut sauce over the rice and stir well until fully absorbed.
Step 6: Allow the rice and sauce mixture to cool to room temperature or lukewarm before serving.
Step 7: To serve, spoon about 1/3 cup of coconut rice onto small plates or bowls. Arrange sliced mango alongside the rice and drizzle with extra coconut sauce. Garnish with toasted sesame seeds if desired.

Tips & Variations

Use ripe, fragrant mangoes like Ataulfo or Kent for the best flavor and sweetness.
If you don’t have a steamer, you can cook the sticky rice in a rice cooker with less water for a similar texture.
Adding a pinch of pandan leaves to the coconut sauce while warming adds a lovely fragrant touch.
For extra texture, sprinkle toasted mung beans or coconut flakes on top before serving.

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 2 days. Reheat the rice gently in the microwave or over low heat with a splash of coconut milk to restore creaminess. Serve fresh mango slices separately to keep them firm and juicy.

How to Serve

The image shows two white plates each with a round mound of sticky white rice in the center, topped with black sesame seeds. Around one side of each mound is a row of bright yellow mango slices neatly fanned out. A creamy white sauce is partially poured around the base of the rice on the plates. One plate with a speckled edge contains a tarnished silver spoon resting beside the mango. The whole scene is set on a white marbled surface with a blue cloth visible near the bottom right corner and a white jug partially seen on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sticky rice?

Sticky rice has a unique texture that holds the sauce well and creates the dish’s signature creaminess. Regular white rice won’t yield the same sticky, chewy result, so it’s best to use glutinous sticky rice.

How do I know when the sticky rice is cooked?

The rice should be tender throughout without any hard or crunchy grains. Taste a small spoonful after steaming; if it still feels firm, steam for a few more minutes, checking regularly.