Mango Sticky Rice
Our mango sticky rice recipe is the perfect fix for when you're craving some Asian sweet treats. With just a few simple steps, you'll whip up this creamy, coconutty, and mango-loaded treat right in your kitchen. This classic Thai dessert is refreshingly delicious and easy to make!
Servings: 4 people
Ingredients
Main
- 1 cup (210 g) glutinous rice
- 2 ripe mangoes , peeled and sliced
Rice Seasoning Sauce
- ½ cup (120 g) coconut milk
- ½ cup (100 g) granulated sugar , reduce to ¼-1/3 cup if desired
- 1 teaspoon salt
Sauce
- ½ teaspoon cornstarch
- 1 tablespoon water
- ½ cup (120 g) coconut milk
- ¼ teaspoon salt
Instructions
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.
- 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.
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.
- 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.
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.
Serve
- 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.
Notes
- Soak the rice. This cuts down the cooking time greatly. Preferably overnight; however, 4 hours should do it.
- Use ripe mangoes. Soft textured ripe mangoes are ideal!
- Adjust the sugar to taste. This recipe uses ½ cup of sugar to sweeten the rice, which is perfect as a dessert. However, if you prefer not-so-sweet desserts, use ¼-⅓ cup of sugar.
- Serve at room temperature. All the flavors and textures amazingly complement each other.
Nutrition
Calories: 463.2kcal | Carbohydrates: 83.7g | Protein: 5.4g | Fat: 13.5g | Saturated Fat: 11.4g | Sodium: 749.9mg | Potassium: 343.5mg | Fiber: 3g | Sugar: 40.5g | Calcium: 28.3mg | Iron: 2.9mg
