Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring sweet, creamy coconut-infused sticky rice paired perfectly with ripe, juicy mango slices. This recipe involves steaming glutinous rice to achieve the ideal chewy texture, then mixing it with a rich coconut milk sauce to enhance its natural sweetness. Garnished with toasted sesame seeds, this luscious dish delivers a harmonious balance of flavors and is perfect as a refreshing tropical treat or an indulgent snack.
Ingredients
Scale
For the Sticky Rice
- 1 cup uncooked sticky rice
For the Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (Optional)
For Serving
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (Optional)
Instructions
- Rinse and Soak the Sticky Rice: Rinse the sticky rice under tap water using your hand to gently stir, removing excess starch. Drain and repeat the rinsing one more time, then cover the rice with cold water. Soak for at least 1 hour or up to overnight in the refrigerator for best texture.
- Steam the Rice: After soaking, rinse and drain the rice again. Transfer the rice to a heatproof bowl. Prepare a steamer by adding about 2 inches of water and bring it to a boil over medium-high heat. Place the rice bowl on the steaming rack inside the steamer and cover. Steam the rice for 20 to 25 minutes over medium heat until fully cooked and tender. Keep covered and set aside.
- Prepare the Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat until the sugar dissolves and the mixture is hot, but do not let it boil.
- Optional Thickening of Sauce: If your coconut milk is thin, mix cornstarch with 4 tablespoons of water in a small bowl until dissolved. Add half the slurry to the warm sauce and stir immediately to thicken. Adjust consistency by adding more slurry or water as needed. The sauce should be creamy but pourable, coating the back of a spoon.
- Combine Rice and Sauce: Carefully remove the steamer bowl using oven mitts. Pour 1 cup of the prepared coconut sauce into the hot sticky rice and stir gently until the sauce is fully absorbed by the rice. Cover and let it cool to room temperature or lukewarm for ideal flavor and texture.
- Serve: Portion about 1/3 cup of the coconut sticky rice onto serving bowls or plates. Arrange sliced mango on the side. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired. Serve immediately.
Notes
- Most coconut milk varieties will create a creamy sauce without thickening, but some thinner versions may benefit from adding cornstarch slurry to improve texture.
- A typical dessert serving is 1/3 cup of rice with half a mango; for larger portions or standalone snacks, 1/2 cup of rice per serving makes 4 servings.
- Soaking the sticky rice overnight enhances its texture and makes steaming more efficient.
- Do not boil the coconut sauce to prevent curdling and retain its smooth consistency.
Nutrition
- Serving Size: 1 serving (approx. 1/3 cup rice with mango slices and sauce)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 13 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg