Thai Sticky Rice with Mangoes Recipe
Dreaming of tropical flavors? This Mango Sticky Rice is the ultimate Southeast Asian dessert! Sweet, fragrant glutinous rice is soaked in rich coconut milk and paired with juicy mangoes—finished with extra coconut cream, toasted sesame seeds, and crushed nuts for added crunch. It’s a summer must-try and totally addictive!
Ingredients
- 2 cups sticky or glutinous white rice, soaked overnight or for at least 3 hours
- 1 cup coconut milk
- 2/3 cup granulated white sugar divided
- ½ tsp salt divided
- 13.5- oz can coconut cream
- ¼ cup toasted sesame seeds optional
- 4 ripe yellow mangoes sliced
Instructions
Prepare the Sticky Rice
- Rinse the sticky rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well.
- Place the rice in a steamer basket lined with cheesecloth or softened banana leaves (to prevent rice grains from falling through). Steam the rice over rapidly boiling water for about 30 minutes. The rice should be tender yet slightly chewy.
Make the Coconut Milk Mixture
- While the rice is steaming, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and set aside.
Prepare the Coconut Cream Sauce
- In another saucepan, mix the coconut cream with ⅓ cup sugar and ¼ teaspoon salt. Heat over medium heat until it just begins to boil, then reduce the heat and simmer gently for 1 minute. Remove from heat and stir quickly. This sauce will be served on the side for drizzling.
Combine Sticky Rice and Coconut Milk
- Transfer the steamed sticky rice to a large bowl. Slowly pour the warm coconut milk mixture over the rice, stirring gently to coat the grains evenly. Add the coconut milk gradually to avoid making the rice mushy. The rice should absorb the liquid and become creamy.
Serve with Mango and Toppings
- Spoon the coconut-infused sticky rice into individual serving bowls. Arrange fresh mango slices on the side. Sprinkle toasted sesame seeds or crushed nuts on top for added texture and flavor, if desired. Serve with the coconut cream sauce on the side for extra indulgence.
Notes
Sticky rice is also known as sweet rice, although it’s not sweet in flavor. It may be purchased at any Asian store. Soaking the rice overnight or for at least 3 hours will help soften the rice and shorten the cooking time. To soak the rice, place the measured rice in a bowl or deep pan and fill it up with enough water to completely cover the rice by about 2 inches (5 cm). Cover the bowl and soak the rice for several hours, or preferably overnight.
Tips for Perfect Mango Sticky Rice
* Soak the rice overnight: This softens the grains and shortens steaming time.
* Use ripe, sweet mangoes: Varieties like Ataulfo or Nam Dok Mai work best.
* Don’t over-soak the rice in coconut milk: Add gradually to maintain the perfect sticky texture.
* Toast sesame seeds or nuts: Adds a nutty crunch that complements the creamy rice.
* Soak the rice overnight: This softens the grains and shortens steaming time.
* Use ripe, sweet mangoes: Varieties like Ataulfo or Nam Dok Mai work best.
* Don’t over-soak the rice in coconut milk: Add gradually to maintain the perfect sticky texture.
* Toast sesame seeds or nuts: Adds a nutty crunch that complements the creamy rice.
Nutrition
Calories: 509kcalCarbohydrates: 73gProtein: 6gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 154mgPotassium: 445mgFiber: 3gSugar: 31gVitamin A: 1120IUVitamin C: 39mgCalcium: 35mgIron: 3mg
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