Mango Sticky Rice Recipe

Ingredients For This Recipe

Glutinous rice—This type of rice is also known as Thai sweet rice, sticky rice, or waxy rice. Its high starch content makes it sticky and glutinous. Its slightly sweet flavor makes it perfect for desserts like mango on sticky rice! Additionally, our glutinous rice with coconut milk and turmeric is perfect for savory dishes.

Coconut milk—Full-fat or light coconut milk works amazingly in this sticky rice with mango recipe.

Sugar—Granulated white sugar is ideal as it not only sweetens both the rice and sauce but also preserves their colors. However, brown sugar works too, but the rice and sauce won't be white.

Mango—Any mango works great, but ripe mangoes are essential as they provide a refreshing, natural sweet flavor. It is crucial to find the best mangoes you can. Half a mango or roughly ½ to 1 cup is perfect for one portion. Feel free to slice the mangoes in either diagonal slices or cubes, according to your preference.

Other mango recipes our readers adore are mini mango lassi cheesecakes and healthy no-churn mango ice cream, perfect for mango lovers!

How To Make Mango Sticky Rice

Step 1: Soak the rice. Cover the rice with water, ensuring it's at least 1 inch above the rice level, and let it soak for at least 4 hours, preferably overnight. Drain the water and place the rice evenly in a heatproof container.

Step 2: First steam. Place a steamer rack in a pot and fill it with water until it's 1 inch below the steamer rack. Bring the water to a boil and then place the rice container on the rack. Cover with a lid and steam for 15 minutes.

Step 3: Rice seasoning sauce. While the rice is steaming, add coconut milk, sugar, and salt to a pot. Bring it to a gentle boil, stir, and cook until the sugar is dissolved.

Step 4: Mix. Pour the rice seasoning sauce into a bowl, followed by steamed rice. Using a spatula, mix everything well until every grain of rice is coated with the sauce.

Step 5: Second steam. Evenly add the coconut milk rice back to the container and steam covered for another 10 minutes. Once the rice is cooked, take the container out of the steamer and fluff the rice with a spatula. Then, cover it and allow it to cool completely.

Step 6: Sauce. Mix cornstarch with water and add it to a pot along with coconut milk and salt. Cook over medium heat until the sauce thickens. Allow it to cool completely. To serve the mango sticky rice, place one-quarter of the rice onto a plate with some sliced mango. Pour the sauce on top and sprinkle with toasted sesame seeds.

How To Steam Without A Steamer Basket

Not everybody has a steamer basket, pot, or electric steamer because it's not common equipment. However, we'll show you how to assemble a steamer in your kitchen using your already-have kitchen gadgets!

Wide pan or pot with a lid—It doesn't need to be deep; the most important thing is that it fits the container size where you put the food to steam. A wok also works amazingly! Whatever you use, make sure it can contain the metal rack, food container, and food. When you cover it with a lid, everything should fit.

Metal rack—Where you'll place the food container when steaming. It's to hold the food container steadily so that it doesn't touch the boiling water. We use a rack that comes with our microwave to elevate the food. Alternatively, you can also crunch several pieces of aluminum foil into balls.

Food container—Make sure it's heatproof. Depending on the food you want to steam, you can use a plate or a metal pan. We use a plate to make our Chinese steamed fish and steam it in a wok.

Boiling water—Fill the pan or pot with water until it reaches 1 inch below the metal rack. The water should not touch the rack. Ensure that the water is boiling throughout the entire cooking process. Add more water as needed if you notice the pan is drying out.

How To Serve, Store, And Reheat

Serve—This mango sticky rice recipe is a perfect dessert for 4 people. We like to fill a small bowl lined with cling film with the sticky rice, press it, and then flip it onto a serving plate. The cling film makes it easier for the rice to detach from the bowl. Next, place slices of half a mango each, although the amount is up to your preference. Pour the sauce on top, followed by sprinkles of toasted sesame seeds.

Store—This dessert is best enjoyed on the day it is made. However, you can store the sticky rice and sauce separately in an airtight container in the fridge for up to 4 days. Bring everything to room temperature, and peel and slice the mangoes right before serving.

Reheat—Sticky rice, with its high starch content, tends to become very dry and hard when stored in the fridge. We like to reheat it slowly in the microwave for a few seconds until it becomes soft and gooey again, and then let it cool to room temperature before serving.

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