Mango Sticky Rice is a beloved Thai dessert that combines the sweetness of ripe mangoes with the unique texture of sticky rice, all topped off with a creamy coconut sauce. This dish is not only visually appealing but also incredibly flavourful. It's surprisingly easy to prepare, making it a great choice for a tropical dessert at home, whether for a special occasion or a delightful treat after a weekday meal. Mango Sticky Rice can be made in advance, allowing you to enjoy the flavours at their peak without rushing.
This was long one of my favourite dessert and the simplicity of textures makes it worth a try. Remember to take a look at other recipes from our Yumoid community for more tasty experiences!
Ingredients for Mango Sticky Rice
- 1 cup Thai sticky rice (also known as glutinous rice)
- 1 1/4 cups water
- 1 ripe mango, peeled and sliced
- 1 cup canned coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)
- Fresh mint leaves for garnish (optional)
How to make Mango Sticky Rice step-by-step
- Prepare the rice: Rinse the sticky rice in cold water until the water runs clear. Combine the rice and 1 1/4 cups of water in a pot and let it soak for at least 30 minutes, or up to 4 hours.
- Cook the rice: Bring the rice to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.
- Make the coconut sauce: While the rice is cooking, combine the coconut milk, sugar, and salt in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Do not let it boil.
- Mix rice and sauce: Spoon half of the warm coconut milk mixture over the cooked sticky rice. Stir gently to mix. Cover the rice and allow it to absorb the coconut milk for about 10 minutes.
- Serve: Spoon the sticky rice onto serving dishes. Arrange the fresh mango slices over or beside the rice. Drizzle with the remaining coconut milk sauce.
- Garnish: Sprinkle toasted sesame seeds or mung beans and a few mint leaves on top for added texture and freshness.
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