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
Scale
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
