Creamy Mango Sticky Rice Delight
A traditional Thai dessert featuring creamy coconut-infused sticky rice paired with ripe mango slices, perfect for a refreshing summer treat.
- Prep Time: 4 hours 15 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Thai
Ingredients
Scale
- 1 cup glutinous (sticky) rice, rinsed
- 1 1/2 cups coconut milk (full-fat)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 2 large ripe mangoes, peeled and sliced
- 1/2 cup coconut milk (for sauce)
- 1 tablespoon sugar (for sauce)
- 1/4 teaspoon salt (for sauce)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- Toasted sesame seeds or mung beans (for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, gently fluffing halfway through, until tender and slightly translucent.
- While the rice steams, combine 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt in a saucepan. Warm over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat once warm.
- Transfer the steamed sticky rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold to combine. Cover and let it absorb for about 30 minutes.
- In a small saucepan, mix 1/2 cup coconut milk, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a gentle simmer. If thicker sauce is desired, stir in the cornstarch slurry and cook for 2-3 minutes until slightly thickened. Set aside.
- Peel and slice the mangoes into thin, even pieces.
- Spoon a generous portion of the creamy sticky rice onto serving plates. Arrange mango slices alongside or on top. Drizzle with warm coconut sauce and sprinkle toasted sesame seeds or mung beans for texture.
- Serve immediately at room temperature or slightly chilled. If refrigerated, bring to room temperature before serving for best texture.
Notes
Use glutinous rice for the proper sticky texture. Soak rice for at least 4 hours or overnight for best results. Steam rice instead of boiling to avoid mushiness. Let rice absorb coconut milk mixture for at least 30 minutes. Adjust sugar based on mango sweetness. Toast garnishes for added crunch. If sticky rice is too dry, add a splash more coconut milk when mixing.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 3
Keywords: mango sticky rice, creamy dessert, Thai dessert, coconut sticky rice, summer dessert, vegan dessert, gluten-free dessert