Mango Sticky Rice Recipe

Introduction

Mango Sticky Rice is a beloved Thai dessert that combines tender, sweetened sticky rice with ripe, juicy mangoes and a rich coconut cream sauce. It’s a simple yet indulgent treat perfect for warm weather or anytime you crave a tropical flavor.

Ingredients

• 1 1/4 cup Glutinous (Sweet) Rice
• 1 (14-ounce) can Full-Fat Canned Coconut Milk, divided
• 1 cup Water
• 1/2 cup Sugar, divided
• 1/4 to 1/2 teaspoon Salt
• 1/2 teaspoon Cornstarch
• 2 ripe Mangoes, sliced
• Sesame Seeds (optional)

Instructions

1. Step 1: Rinse the rice 6 or 7 times in cold water until the water runs clear, then drain to remove excess starch.
2. Step 2: Combine the rinsed rice, 1/2 cup coconut milk, water, 1/4 cup sugar, and a pinch of salt in a rice cooker. Cook until most of the liquid is absorbed, being careful not to overcook.
3. Step 3: In a saucepan, heat the remaining 1 cup coconut milk and 1/4 cup sugar until it begins to bubble. Whisk in the cornstarch to thicken the sauce slightly. Remove from heat and allow to cool.
4. Step 4: Peel and slice the mangoes by cutting along the center membrane, then slicing the halves thinly.
5. Step 5: To serve, place the sticky rice on a plate or bowl, drizzle generously with the coconut cream sauce, add the sliced mangoes, and sprinkle with sesame seeds if desired.
6. Step 6: Enjoy warm or cold. It’s best served immediately to prevent the rice from soaking up all the coconut cream.

Tips & Variations

• For a more traditional texture, soak the rice in water for at least 8 hours before cooking.
• You can steam the rice instead of using a rice cooker for an authentic preparation.
• Toast sesame seeds before sprinkling to enhance their flavor.
• Try adding a pinch of pandan extract to the coconut sauce for a fragrant twist.

Storage

Store leftover sticky rice and coconut cream sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently with a splash of water to restore moisture. Mango slices are best served fresh and should be stored refrigerated and consumed within a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice won’t provide the same sticky, chewy texture that is essential to this dessert. Glutinous (sweet) rice is recommended for the best results.

Is it necessary to use coconut milk in both the rice and sauce?

Yes, coconut milk adds richness and flavor to both the sticky rice and the sauce, making the dessert creamy and aromatic.

Mango Sticky Rice Recipe

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★★★★★

4.9 from 58 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet glutinous rice cooked with coconut milk, topped with ripe mango slices and a luscious coconut cream sauce. This recipe simplifies traditional methods by using a rice cooker, resulting in a creamy, fragrant, and deliciously satisfying treat perfect for any occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming (adapted using Rice Cooker)
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice and Coconut Milk Mixture

• 1 1/4 cup Glutinous (Sweet) Rice
• 1/2 cup Full-Fat Canned Coconut Milk
• 1 cup Water
• 1/4 cup Sugar
• Pinch of Salt (about 1/4 teaspoon)

Coconut Cream Sauce

• 1 cup Full-Fat Canned Coconut Milk
• 1/4 cup Sugar
• 1/2 teaspoon Cornstarch

Toppings

• 2 ripe Mangoes (peeled and sliced)
• Sesame Seeds (optional, for garnish)

Instructions

1. 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, removing excess starch. Drain well to prepare for cooking.
2. Cook the 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 achieves a sticky but tender texture. Avoid overcooking to maintain the ideal consistency.
3. Prepare Coconut Cream Sauce: In a saucepan, heat the remaining 1 cup of coconut milk along with 1/4 cup sugar until it starts bubbling. Whisk in 1/2 teaspoon cornstarch to thicken slightly and create a smooth, creamy coconut sauce. Remove from heat and let the sauce cool.
4. Slice the Mangoes: Peel the mangoes and slice along the center seed to create thin, even slices laid flat for serving.
5. Assemble to Serve: Place a portion of the sticky rice on a plate or bowl, generously drizzle with the coconut cream sauce, and arrange the sliced mangoes alongside. Sprinkle with sesame seeds if desired for extra texture and flavor.
6. Serving Suggestion: Serve the mango sticky rice warm or cold immediately to enjoy the perfect blend of creamy, sweet, and fruity flavors. Note that serving right away helps prevent the rice from absorbing too much sauce, preserving the ideal texture.

Notes

• Rinsing the rice thoroughly is crucial to reduce excess starch, which helps achieve the perfect sticky texture without becoming mushy.
• While traditional recipes soak or steam the rice, this method uses a rice cooker for convenience and similar results.
• Adjust sugar levels in the rice and sauce to taste depending on the sweetness of your mangoes.
• For a vegan variation, ensure the canned coconut milk does not contain additives like dairy-derived ingredients.
• Optional sesame seeds add subtle nuttiness but can be omitted if unavailable.
• Consume immediately or within a few hours to maintain the best texture and flavor experience.

Keywords: Mango Sticky Rice, Thai dessert, glutinous rice, coconut milk, mango dessert, sticky rice recipe, coconut cream sauce, Thai cuisine