Mango Sticky Rice
Mango Sticky Rice is a delicious traditional Thai dessert made with soft, chewy glutinous rice, fresh ripe mangoes, and creamy sweet coconut sauce. This easy homemade dessert combines tropical mango flavor with rich coconut milk for a delightful treat. Perfect for dessert lovers and special occasions!
Ingredients
For The Sticky Rice:
- 1 cup 200 g glutinous rice (Thai sticky rice)
- 1 cup 240 ml water, for soaking/cooking as needed
- Water for soaking
- ¼ tsp salt
For The Coconut Sauce:
- 1 cup 240 ml coconut milk
- ⅓ cup 65 g sugar
- ¼ tsp salt
For The Topping:
- 2 ripe fresh mangoes peeled and sliced
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp toasted sesame seeds or mung beans optional
Instructions
- Soak the Rice: Rinse the glutinous rice several times until the water becomes mostly clear. Soak it in water for at least 4 hours or overnight.
- Drain the Rice: Drain the soaked rice thoroughly using a fine-mesh strainer.
- Cook the Rice: Steam the rice for approximately 25–30 minutes until soft, tender, and sticky. You can use a steamer lined with cheesecloth or a clean steaming cloth.
- Prepare the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Heat gently over low heat, stirring until the sugar dissolves. Do not let it boil vigorously.
- Combine Rice and Sauce: Transfer the hot sticky rice to a bowl. Pour about three-quarters of the warm coconut sauce over it and gently mix. Cover and let it rest for 20–30 minutes so the rice absorbs the coconut flavor.
- Prepare the Thick Coconut Topping: Mix cornstarch with 1 tablespoon of water. Add the remaining coconut sauce to a small saucepan, stir in the cornstarch mixture, and heat gently until slightly thickened.
- Prepare the Mangoes: Peel the ripe mangoes and cut them into thin slices or bite-sized pieces.
- Assemble the Dessert: Place a portion of coconut sticky rice on a serving plate. Arrange fresh mango slices beside it.
- Add the Sauce: Spoon the thick coconut sauce over the sticky rice.
- Garnish and Serve: Sprinkle with toasted sesame seeds or crispy mung beans if desired. Serve warm or at room temperature with fresh mango.