Mango Sticky Rice Recipe
This classic Thai dessert, Mango Sticky Rice, features sweet glutinous rice cooked with coconut milk and sugar, perfectly paired with ripe mango slices and a rich coconut cream sauce. It’s a creamy, tropical treat that combines smooth, slightly sticky rice with juicy mango slices and a luscious coconut drizzle, optionally topped with toasted sesame seeds for an added nutty crunch.
- Prep Time: 15 minutes (includes rinsing and slicing mangoes)
- Cook Time: 30 minutes (rice cooker and sauce preparation)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Sticky Rice
- 1 1/4 cups Glutinous (Sweet) Rice
- 1/2 cup Full-Fat Canned Coconut Milk
- 1 cup Water
- 1/4 cup Sugar
- Pinch of Salt
Coconut Cream Sauce
- 1 cup Full-Fat Canned Coconut Milk
- 1/4 cup Sugar
- 1/2 teaspoon Cornstarch
Other
- 2 Ripe Mangoes (peeled and sliced)
- Sesame Seeds (optional)
Instructions
- Rinse the Rice: Place the glutinous rice in a bowl and rinse it 6 to 7 times with cold water until the water runs clear to remove excess starch. Drain the rice well.
- Cook the Sticky Rice: In a rice cooker, combine the rinsed rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook until the liquid is mostly absorbed and the rice has a soft, sticky texture. Avoid overcooking to keep the perfect consistency.
- Prepare the Coconut Cream Sauce: In a saucepan, heat the remaining 1 cup coconut milk and 1/4 cup sugar over medium heat until it begins to bubble. Whisk in 1/2 teaspoon cornstarch to thicken the sauce slightly, stirring continuously for a smooth texture. Remove from heat and allow it to cool.
- Slice the Mangoes: Peel the ripe mangoes and cut along the center seed. Lay each half flat and slice into thin, even pieces.
- Assemble the Dish: Serve the sticky rice on a plate or bowl. Generously drizzle with the cooled coconut cream sauce. Arrange the sliced mangoes alongside the rice. Optionally, sprinkle sesame seeds over the top for added texture and nuttiness.
- Serve: Enjoy the mango sticky rice warm or cold. It is best served immediately to prevent the rice from absorbing too much coconut cream and becoming overly soft.
Notes
- Traditionally, the sticky rice is steamed, but cooking in a rice cooker is a convenient alternative that yields similar texture.
- For best results, use fully ripe mangoes that are fragrant and sweet.
- Do not overcook the sticky rice to maintain its chewy texture.
- Adjust sugar in the coconut cream sauce according to your preferred sweetness.
- This dessert can be served warm or cold, though fresh is preferred.
Keywords: Mango sticky rice, Thai dessert, glutinous rice, coconut cream sauce, tropical dessert, sticky rice and mango
Find it online: https://kitchenwithkai.com/mango-sticky-rice-recipe/
