THAI MANGO STICKY RICE Recipe
If you have a sweet tooth and crave a dessert that’s both exotic and comforting, the THAI MANGO STICKY RICE Recipe is a dream come true. This beloved Thai classic perfectly balances velvety, slightly sweet coconut-infused sticky rice with luscious, fragrant mango slices, creating a harmony of flavors and textures that will have you coming back for more. Whether you’re enjoying it as a summer treat or a special finale to an Asian-inspired meal, this delightful dish is a celebration of simplicity and indulgence rolled into one irresistible bite.
Ingredients You’ll Need
To create this fantastic THAI MANGO STICKY RICE Recipe, all you need are a few humble ingredients that come together in magic ways. Each component plays a vital role in delivering the ultimate sensory experience, from the creamy richness of coconut milk to the natural sweetness of ripe mangoes.
- 1 cup glutinous sticky rice, soaked: Soaking at least 3 hours or overnight softens the rice, ensuring it steams into chewy perfection.
- 1 1/2 cups water (for steaming): Provides gentle steaming moisture without making the rice mushy.
- 1 cup full-fat coconut milk: The star ingredient that adds creaminess and that unmistakable tropical aroma.
- 1/3 cup granulated sugar: Sweetens the coconut milk just right without overpowering the dish.
- 1/4 teaspoon salt: Enhances flavor by balancing the sweetness and deepening the coconut’s taste.
- 2 ripe mangoes, peeled and sliced: Use juicy and fragrant mangoes for maximum sweetness and color contrast.
- Optional garnish – toasted sesame seeds or mung beans: Adds a subtle crunch and visual appeal to the final dish.
How to Make THAI MANGO STICKY RICE Recipe
Step 1: Prep and Soak the Sticky Rice
The magic starts here: rinse the glutinous sticky rice thoroughly, then soak it in water for at least 3 hours or even better, overnight. This soaking step is essential to soften the grains so they steam evenly and achieve that signature sticky but tender texture.
Step 2: Steam the Rice to Perfection
Drain the soaked rice and give it one more quick rinse under cold water to wash away excess starch. Place the rice in a steamer basket suspended over a pot filled with 1 1/2 cups water. Cover and steam the rice for about 20 to 25 minutes until the grains turn translucent and become soft but sticky—a true sign that it’s ready to soak up the luscious coconut sauce.
Step 3: Make the Coconut Sauce
While the rice is steaming, whisk together the full-fat coconut milk, granulated sugar, and salt in a small saucepan. Gently heat the mixture over low heat, stirring continuously until the sugar dissolves completely. Avoid boiling as that can cause the coconut milk to separate and lose its creamy texture. The result should be a warm, sweet, fragrant coconut syrup that’s ready to infuse the rice.
Step 4: Combine Sticky Rice with Coconut Sauce
Once your sticky rice is perfectly steamed, transfer it into a bowl. Immediately pour about two thirds of your warm coconut sauce over the rice, gently folding it in so every grain absorbs that buttery, sweet flavor while remaining delectably sticky. Give it a few minutes to rest—this step transforms the rice into the soul of this classic Thai dessert.
Step 5: Prepare Mangoes and Plate the Dish
Peel and slice your ripe mangoes into bite-size pieces—choose mangoes that are fragrant and juicy, offering a vibrant burst of sunshine flavor. To serve, scoop a generous portion of sticky rice onto a plate, arrange mango slices beside it, and drizzle with the remaining coconut sauce. For an extra touch of elegance and a subtle crunch, sprinkle with toasted sesame seeds or mung beans if you like.
How to Serve THAI MANGO STICKY RICE Recipe
Garnishes
Adding garnishes like toasted sesame seeds or roasted mung beans introduces a delightful crunch that contrasts beautifully with the creamy sticky rice and soft mango. Fresh coconut shavings can also be a lovely addition for texture and visual appeal.
Side Dishes
Though the THAI MANGO STICKY RICE Recipe shines best on its own, pairing it with light, refreshing sides such as Thai iced tea or a simple tropical fruit salad can complement the richness of the dessert without overwhelming your palate.
Creative Ways to Present
Experiment with serving the mango and sticky rice layered in clear jars for a pretty parfait effect, or use mango slices to craft edible flowers atop the rice. Individual coconut bowls can add a fun, authentic touch, elevating the experience and showing the dish some love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the sticky rice and mangoes stored separately in airtight containers in the refrigerator. The sticky rice will firm up once chilled, so it’s best to gently reheat before serving.
Freezing
Freezing is not recommended for sticky rice or mangoes in this recipe because it can drastically change their texture. The rice tends to dry out or become hard, and mangoes may become mushy upon thawing.
Reheating
To reheat the sticky rice, sprinkle a little water on it and steam or microwave gently in short bursts until warm and soft again. Avoid overheating to maintain that luscious stickiness. Mangoes are best served fresh, so add them only at serving time for maximum flavor.
FAQs
Can I use regular rice instead of glutinous sticky rice?
Sticky rice is essential for the authentic texture of this recipe. Regular rice won’t give you the same chewy, stickiness that’s key to the dish’s charm.
How ripe should the mangoes be?
Use mangoes that are fully ripe but firm enough to slice neatly. They should be juicy and fragrant for the best sweet-tart contrast with the creamy rice.
Is there a vegan version of this recipe?
This recipe is naturally vegan as long as you use plant-based coconut milk. The ingredients listed are all plant-based, making it perfect for vegan diets.
Can I prepare this dessert ahead of time for a party?
You can prepare the sticky rice and coconut sauce ahead and reheat them gently before serving, but add mango slices fresh to preserve their texture and flavor.
What other toppings can I add for extra flavor?
Crushed peanuts, toasted coconut flakes, or a sprinkle of flaky sea salt can add interesting layers of texture and taste to this classic dessert.
Final Thoughts
Making the THAI MANGO STICKY RICE Recipe is like inviting a little piece of Thailand into your kitchen—and once you taste that dreamy coconut sticky rice paired with ripe mango slices, you’ll understand why this dish is so treasured. It’s simple, yet incredibly rewarding to create and even more delightful to share. I truly encourage you to try this recipe soon; your taste buds will thank you!
Print
THAI MANGO STICKY RICE Recipe
- Total Time: 35 minutes (excluding soaking time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with fragrant ripe mangoes, creating a perfect balance of textures and flavors.
Ingredients
Sticky Rice
- 1 cup glutinous sticky rice (soaked for at least 3 hours or overnight)
- 1 1/2 cups water (for steaming the rice)
Coconut Sauce
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Fruit and Garnish
- 2 ripe mangoes (peeled and sliced)
- Optional: Toasted sesame seeds or mung beans for garnish
Instructions
- Prepare the Rice: Drain your soaked sticky rice and rinse it thoroughly under cold water to remove excess starch, then place it in a steamer basket set over a pot with 1 1/2 cups of water.
- Steam the Rice: Steam the sticky rice for 20 to 25 minutes until soft and tender, checking occasionally for doneness to ensure it is cooked through but still sticky.
- Make Coconut Sauce: While the rice is steaming, combine 1 cup of full-fat coconut milk, 1/3 cup granulated sugar, and 1/4 teaspoon salt in a saucepan. Heat gently over low heat, stirring continuously until the sugar dissolves completely without letting the mixture boil.
- Combine Rice and Sauce: Once the rice is cooked, transfer it into a bowl and immediately pour about two thirds of the warm coconut sauce over the hot rice. Stir gently to fully incorporate the sauce while keeping the texture sticky and not mushy.
- Prepare Mangoes: Peel and slice the ripe mangoes into bite-size pieces once they reach room temperature, ensuring they are sweet and fragrant for serving.
- Plate and Garnish: Serve a scoop of the coconut-infused sticky rice alongside the fresh mango slices, drizzle remaining coconut sauce on top, and optionally sprinkle toasted sesame seeds or mung beans for added crunch and flavor contrast.
Notes
- Soaking the sticky rice overnight ensures the best texture with soft yet sticky grains.
- Use ripe mangoes for optimum sweetness and aroma, preferably varieties like Ataulfo or Kent.
- Do not boil the coconut sauce to prevent curdling and preserve smoothness.
- Toast the sesame seeds or mung beans lightly for a crunchier garnish.
- This dessert is best served warm or at room temperature for the best flavor combination.
- Prep Time: 10 minutes (plus soaking overnight)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Thai mango sticky rice, mango dessert, coconut sticky rice, Thai dessert, tropical dessert
