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Mango Sticky Rice

Mango Sticky Rice
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Mango Sticky Rice is a classic Thai dessert that combines creamy, sweet coconut-infused glutinous rice with fresh, juicy ripe mango slices. This simple yet delicious treat balances soft, warm sticky rice and tropical mango for an authentic flavor experience that’s perfect for any occasion.

Ingredients

Scale

Sticky Rice

  • 1 cup sweet sticky rice (glutinous rice)
  • Water for soaking and steaming

Coconut Sauce

  • 1 cup coconut milk
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Mango

  • 2 ripe mangoes (Ataulfo or Nam Dok Mai recommended)

Optional Toppings

  • 2 tablespoons toasted mung beans or sesame seeds

Instructions

  1. Prepare the Sticky Rice: Rinse the glutinous rice under cold water until it runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight to soften the grains evenly. Drain the rice and steam it in a bamboo basket or suitable steaming setup for 20-25 minutes until tender but still chewy.
  2. Cook the Coconut Sauce: While the rice is steaming, combine the coconut milk, granulated sugar, and salt in a saucepan. Heat gently over medium-low heat, stirring constantly until the sugar dissolves and the mixture is warm but not boiling. Reserve a small portion of this sauce separately for serving.
  3. Combine Sticky Rice and Coconut Sauce: Transfer the cooked sticky rice into a bowl. Slowly pour the warm coconut sauce over the rice and gently stir to coat evenly. Cover and let the rice absorb the coconut milk for 20-30 minutes, enhancing its creamy, sweet flavor.
  4. Prepare the Mango: Peel the ripe mangoes and slice them into thin, attractive wedges. The mangoes should be juicy, fragrant, and tender enough to bite through easily.
  5. Plate and Serve: Serve a portion of the sticky rice on a plate, arrange the mango slices alongside or on top of the rice, and drizzle with the reserved coconut sauce. Sprinkle with toasted mung beans or sesame seeds if desired for extra texture and garnish.

Notes

  • Use authentic glutinous (sticky) rice for the proper chewy texture – regular jasmine rice is not suitable.
  • Soaking the rice is essential to ensure even cooking and achieve the perfect sticky consistency.
  • Keep the coconut sauce warm before mixing with rice to help absorption and creaminess.
  • Choose ripe, fragrant mangoes with vibrant color for the best natural sweetness and flavor.
  • Optionally, add a pandan leaf while steaming the rice to impart a subtle aromatic fragrance.
  • Toast mung beans or sesame seeds in a dry skillet over medium heat until golden and fragrant for the best topping.
  • Store leftover mango and sticky rice separately in airtight containers and refrigerate, consuming within 1-2 days for freshness.
  • Avoid freezing the sticky rice as it affects texture negatively.
  • Reheat gently by steaming or microwaving with a damp towel to retain moisture without losing creaminess.

Nutrition

Keywords: Mango sticky rice, Thai dessert, coconut sticky rice, tropical dessert, glutinous rice dessert

Find it online: https://marybaking.com/mango-sticky-rice/