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Mango Sticky Rice Recipe

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★★★★★

4.7 from 114 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet sticky rice cooked to perfection and soaked in rich, creamy coconut milk, paired with ripe, juicy mango slices. This dish offers a delightful balance of textures and flavors, making it a refreshing and indulgent treat.

Ingredients

Scale

Sticky Rice

  • 1 cup uncooked sticky rice

Coconut Sauce

  • 1 can full-fat coconut milk (13.5 oz / 400 g can)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch (Optional)

Fruit & Garnish

  • 3 ripe mangoes, peeled and sliced
  • Toasted sesame seeds for garnish (Optional)

Instructions

  1. Rinse and Soak the Rice: Rinse the sticky rice under tap water, using your hand to gently stir and remove excess starch. Drain and repeat once more. Then, add cold water to cover the rice and soak for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse and drain again.
  2. Steam the Rice: Place the rinsed rice in a heatproof bowl. Fill a steamer pot with about 2 inches of water without submerging the rice bowl. Put the rice bowl on the steaming rack, cover the pot, and bring water to a boil over medium-high heat. Once steam starts escaping, lower the heat to medium and steam the rice for 20-25 minutes until fully cooked with no hard bits. Remove from heat and keep covered.
  3. Prepare the Coconut Sauce: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat until the sugar dissolves and sauce is warm but not boiling.
  4. Thicken the Sauce (Optional): If the coconut milk is thin, mix cornstarch with 4 tablespoons of water until dissolved. Stir half the slurry into the warm coconut sauce immediately and cook briefly, adjusting thickness by adding more slurry or water as needed. The sauce should be thick enough to coat the back of a spoon but not overly thick.
  5. Combine Rice and Sauce: Carefully remove the steamed rice bowl using oven mitts. Pour 1 cup of the warm coconut sauce over the rice and stir thoroughly so the sauce is fully absorbed by the sticky rice.
  6. Cool the Mixture: Allow the coconut rice mixture and remaining sauce to cool to room temperature or lukewarm before serving to enhance flavors and texture.
  7. Serve: Spoon about 1/3 cup of coconut sticky rice onto serving bowls or plates. Arrange sliced mango beside the rice, then drizzle with extra coconut sauce. Optionally, garnish with toasted sesame seeds for added flavor and texture.

Notes

  • Soaking the sticky rice is essential for even cooking and proper texture.
  • Do not boil the coconut sauce to prevent curdling and bitterness.
  • Adjust the thickness of the coconut sauce with cornstarch slurry to your preference.
  • Use ripe, sweet mangoes for the best flavor contrast.
  • Toasting sesame seeds enhances their flavor but is optional.

Keywords: Mango sticky rice, Thai dessert, coconut sticky rice, steamed rice dessert, tropical fruit dessert

Find it online: https://lieblingsmahlzeit.com/mango-sticky-rice-recipe/