Thai Sticky Rice with Mangoes Recipe
Introduction
Thai Sticky Rice with Mangoes is a beloved dessert that perfectly balances creamy coconut-infused rice with sweet, fresh mango slices. This simple yet satisfying dish is a refreshing treat that showcases vibrant flavors and delightful textures.
Ingredients
- 2 cups sticky rice
- 2 cups water
- 2 large ripe mangoes, peeled and thinly sliced
- 4 teaspoons toasted sesame seeds, for topping
- 4 cups thick coconut milk
- 1½ cups sugar (divided as ½ cup and 1 cup)
- 1 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Step 1: Rinse the sticky rice twice in a bowl, then cover with water and soak for 30 minutes. Drain, place the rice in a saucepan, add 2 cups of water, and bring to a boil. Once boiling, cover with a lid, reduce heat, and simmer for 10 to 15 minutes. Fluff the rice with a fork, cover again, and keep warm.
- Step 2: Prepare the coconut milk sauce by combining 4 cups of coconut milk, 1 cup sugar, and salt in a saucepan. Bring to a boil, then remove from heat.
- Step 3: Pour half of the coconut milk mixture into the cooked sticky rice. Stir well to combine, cover, and let it sit for 1 hour to absorb the flavors.
- Step 4: For the thickened sauce, take the remaining coconut milk and place it in a saucepan with cornstarch and the remaining ½ cup sugar. Mix well and bring to a boil. Simmer until the sauce thickens, then remove from heat and set aside.
- Step 5: To serve, place the coconut milk sticky rice on a plate, arrange the sliced mangoes alongside, drizzle the thickened coconut milk sauce over the rice, and sprinkle with toasted sesame seeds.
Tips & Variations
- Use the freshest, ripest mangoes available for the best sweetness and flavor contrast.
- For extra texture, try adding toasted shredded coconut along with the sesame seeds as a topping.
- Adjust sugar to your taste, especially if your mangoes are very sweet.
- If you can’t find sticky rice, short-grain glutinous rice is the best substitute.
Storage
Store any leftover sticky rice with mangoes covered in the refrigerator for up to 2 days. The rice is best enjoyed fresh but can be gently reheated in the microwave with a splash of water to retain moisture. Mango slices are best served fresh and should be consumed within a day for optimal taste and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sticky rice without soaking it first?
Soaking the rice softens it and helps achieve the ideal sticky texture. Skipping this step may result in unevenly cooked rice, so soaking is recommended for the best results.
What can I use if I don’t have thick coconut milk?
If thick coconut milk isn’t available, you can simmer regular coconut milk gently to reduce and thicken it before using in the recipe.
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Thai Sticky Rice with Mangoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This classic Thai Sticky Rice with Mangoes recipe features tender, sweet sticky rice infused with rich coconut milk, paired perfectly with fresh, ripe mango slices and a luscious coconut sauce. Topped with toasted sesame seeds, this dessert offers a delightful balance of creamy, sweet, and nutty flavors—a traditional favorite that’s simple to make and sure to impress.
Ingredients
Sticky Rice
- 2 cups Sticky Rice
- 2 cups Water
Coconut Sauce
- 4 cups Thick Coconut Milk
- 1 ½ cups Sugar (divided: 1 cup + ½ cup)
- 1 tsp Salt
- 1 tbsp Corn Starch
To Serve
- 2 large Ripe Mangoes (peeled & sliced thinly)
- 4 tsp Toasted Sesame Seeds
Instructions
- Prepare and Cook the Sticky Rice: Rinse the sticky rice twice in a bowl to remove excess starch. Soak the cleaned rice in water for 30 minutes. Transfer the soaked rice to a saucepan, add 2 cups water, and bring to a boil. Once boiling, cover with a lid and reduce heat, simmering for 10 to 15 minutes until the rice is cooked and tender. Remove the lid and use a fork to fluff the rice gently. Keep it covered and warm.
- Make the Coconut Milk Base for the Rice: In a separate saucepan, combine 4 cups thick coconut milk, 1 cup sugar, and 1 tsp salt. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, remove from heat.
- Mix Coconut Milk with Cooked Rice: Pour half of the prepared coconut milk mixture over the cooked sticky rice. Mix thoroughly to coat the rice evenly. Cover the bowl and let the rice absorb the coconut milk and rest for 1 hour to enhance flavor and texture.
- Prepare the Thickened Coconut Sauce: While the rice is resting, take the remaining coconut milk in a saucepan. Add ½ cup sugar and 1 tbsp cornstarch. Stir well to dissolve the cornstarch completely. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens, stirring frequently to prevent lumps. Once thickened, remove from heat and keep aside.
- Assemble and Serve: When ready to serve, scoop the coconut milk-infused sticky rice onto a plate or invert from a bowl for a neat presentation. Arrange the thin mango slices alongside the rice. Pour the thickened coconut milk sauce generously over the sticky rice. Finish by sprinkling toasted sesame seeds on top for an aromatic, crunchy touch. Serve immediately and enjoy this traditional Thai dessert.
Notes
- Use glutinous (sticky) rice specifically for this recipe to achieve the authentic texture.
- For best flavor, select ripe, sweet mangoes such as Ataulfo or Alphonso varieties.
- To toast sesame seeds, place them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly.
- Adjust sugar quantities according to personal sweetness preference.
- This dessert is best eaten fresh but can be refrigerated for up to 1 day; bring to room temperature before serving.
- If thick coconut milk is unavailable, use regular coconut milk but reduce water when cooking rice slightly for improved creaminess.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai sticky rice mango dessert coconut milk sweet sticky rice mangoes toasted sesame seeds traditional Thai dessert
