Description

This Thai Mango Sticky Rice recipe offers a deliciously sweet and creamy dessert combining sticky glutinous rice infused with rich coconut milk and perfectly ripe mango slices. A traditional Thai favorite, it’s easy to prepare and ideal for a tropical treat or sweet ending to any meal.

Ingredients

Rice

1 cup glutinous rice (soaked overnight)

Coconut Sauce

1 cup full-fat coconut milk
½ cup granulated sugar
¼ teaspoon salt

Fruit and Garnish

2 ripe mangoes (peeled and sliced)
Toasted sesame seeds or mung beans (optional, for garnish)

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Instructions

Rinse the rice: Rinse the soaked glutinous rice under cold running water until the water runs clear to remove excess starch.
Steam the rice: Drain the rice and place it in a lined steamer. Steam for about 30 minutes until the rice becomes sticky and translucent.
Prepare coconut sauce: In a saucepan over low heat, whisk together coconut milk, granulated sugar, and salt until the sugar dissolves completely, then remove from heat.
Mix rice with coconut sauce: Combine the steamed rice with half of the warm coconut sauce. Gently mix to coat the rice evenly and let it sit for 15 minutes to absorb the flavors.
Slice mangoes: Peel and slice the ripe mangoes into thin wedges for serving.
Assemble and serve: Mold the sticky rice onto serving plates, arrange mango slices on top or alongside, drizzle with the remaining coconut sauce, and sprinkle with toasted sesame seeds or mung beans if desired.

Notes

Soaking the rice overnight is crucial to achieving the perfect sticky texture.
Use ripe, sweet mangoes for the best flavor contrast.
Optional garnishes like toasted sesame seeds or mung beans add a pleasant crunch and visual appeal.
If you don’t have a steamer, use a fine mesh sieve or colander over boiling water to steam the rice.
Adjust sweetness by adding more or less sugar according to taste.