Mango sticky rice dessert

Sweet, fragrant sticky rice infused with creamy coconut milk, served alongside ripe mango slices for a classic tropical dessert. This authentic Thai treat is both refreshing and satisfying, making it a favorite for any occasion.

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With a preparation time of 15 minutes and a yield of 4 servings, this dish is accessible for beginners. The key tools required include a steamer basket, cheesecloth, a saucepan, a mixing bowl, and a sharp knife for the perfect mango slices.

Ingredients

• Rice: 1 cup glutinous (sticky) rice, Water for soaking and steaming
• Coconut Sauce: 1 cup coconut milk (full-fat recommended), 4 tbsp granulated sugar, 1/4 tsp salt
• Topping: 1/3 cup coconut milk, 1 tbsp sugar, Pinch of salt, 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
• Fruit: 2 ripe mangoes, peeled, pitted, and sliced
• Garnish (optional): 1 tbsp toasted sesame seeds or mung beans

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Instructions

Step 1

Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

Step 2

Drain the rice and steam over boiling water in a cheesecloth-lined steamer basket for 25–30 minutes, or until tender and translucent.

Step 3

While the rice is steaming, combine 1 cup coconut milk, 4 tbsp sugar, and 1/4 tsp salt in a saucepan. Heat gently, stirring, until the sugar dissolves. Do not boil.

Step 4

When the rice is cooked, transfer it to a mixing bowl. Pour the warm sweetened coconut milk over the rice. Stir to combine, cover, and let it absorb for 15 minutes.

Step 5

For the topping, mix 1/3 cup coconut milk, 1 tbsp sugar, and a pinch of salt in a small saucepan. If you prefer a thick sauce, add the cornstarch slurry. Cook over medium heat, stirring, until slightly thickened.

Step 6

To serve, mound portions of sticky rice onto plates. Arrange mango slices alongside. Drizzle with the coconut topping and garnish with toasted sesame seeds or mung beans if desired.

Zusatztipps für die Zubereitung

Use only glutinous (sticky) rice for authentic texture. It is essential to ensure the rice is steamed until translucent. Each serving provides approximately 370 calories, 14g of fat, and 59g of carbohydrates.

Varianten und Anpassungen

For extra fragrance, add a pandan leaf to the coconut milk. This recipe is vegan-friendly as written. While generally gluten-free, always check rice and coconut milk labels if you are highly sensitive.

Serviervorschläge

This dessert is best served fresh, at room temperature. Pair it with a light, floral dessert wine or a cup of jasmine tea. Please note that this dish contains coconut.

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Mango Sticky Rice is a timeless tropical treat that perfectly concludes any Thai meal. Enjoy the creamy, sweet combination of coconut milk and fresh mango.

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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Questions & Answers

→ What type of rice is best for this dish?

Glutinous or sticky rice is essential for the characteristic chewy and tender texture.

→ Can coconut milk be substituted?

Full-fat coconut milk offers the best creamy flavor, but light coconut milk can be used for a lighter result.

→ How long should the rice soak?

Soak the rice in water for at least 4 hours or overnight to ensure soft, even cooking.

→ Is it necessary to steam the rice with cheesecloth?

Yes, lining the steamer with cheesecloth prevents rice from falling through and helps maintain texture.

→ How can the sauce be thickened?

A cornstarch slurry mixed with water can be added to the coconut topping and gently cooked to thicken.

→ What garnishes complement this dish?

Toasted sesame seeds or mung beans add a subtle crunch and enhanced flavor when sprinkled on top.