Description
Mango Sticky Rice is a traditional Thai dessert featuring tender, sweetened sticky rice infused with creamy coconut milk, paired with ripe, juicy mango slices, and topped with a luscious coconut sauce and crunchy crispy mung beans or toasted sesame seeds. This easy-to-make recipe combines exotic flavors and textures for a refreshing and satisfying treat.
Ingredients
Scale
Sticky Rice
- 1/2 cup Thai sticky rice (uncooked)
Coconut Milk Mixture for Rice
- 1/2 cup coconut milk
- 3 tablespoons white sugar
- 1/4 teaspoon salt
Thickened Coconut Sauce
- 1/4 cup coconut milk
- 1.5 tablespoons white sugar
- 1/8 teaspoon salt
- 1/4 teaspoon rice flour (or cornstarch)
Final Assembly
- 2 ripe mangoes
- 1 tablespoon crispy mung beans (or toasted sesame seeds)
Instructions
- Prepare Sticky Rice: Rinse the sticky rice thoroughly until the water runs clear, then soak it in water for at least 4 hours or overnight. Drain and transfer the rice to a bamboo steamer basket placed over a pot of boiling water. Steam the rice for approximately 40 minutes, or until the grains are soft and translucent.
- Make Coconut Milk Mixture: While the rice is steaming, combine 1/2 cup coconut milk, 3 tablespoons sugar, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until the sugar and salt dissolve completely and the mixture becomes smooth; do not boil.
- Combine Rice with Coconut Mixture: Once the rice is cooked, transfer it to a mixing bowl and pour the sweetened coconut milk mixture over it. Gently mix until the rice is fully coated. Cover and let it sit for 20 minutes to allow the coconut milk to absorb into the rice.
- Prepare Thickened Coconut Sauce: In a small pan, whisk together 1/4 cup coconut milk, 1.5 tablespoons sugar, 1/8 teaspoon salt, and 1/4 teaspoon rice flour or cornstarch. Cook over medium heat, stirring constantly until the sauce thickens slightly but remains pourable.
- Assemble and Serve: Place a scoop of the coconut-infused sticky rice on a serving plate. Peel and slice the ripe mangoes, arranging half of the slices alongside the rice. Drizzle the thickened coconut sauce over the rice and mango, then sprinkle with crispy mung beans or toasted sesame seeds for added texture. Serve immediately and enjoy!
Notes
- Soaking the sticky rice is essential for achieving the perfect soft and chewy texture.
- You can substitute crispy mung beans with toasted sesame seeds if preferred.
- Use ripe, sweet mangoes for the best flavor and contrast with the creamy rice.
- Do not boil the coconut milk mixtures to prevent curdling and preserve a smooth texture.
- This dish is best served fresh but can be gently reheated if needed.
- Prep Time: 10 minutes (plus 4+ hours soaking time)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Steaming and stovetop simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1 cup sticky rice with mango and sauce)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Mango Sticky Rice, Thai dessert, coconut sticky rice, tropical dessert, Thai mango dessert
