Mango Sticky Rice is like a tropical vacation on a plate. Imagine sticky, sweet rice, lovingly cocooned in rich coconut milk, topped with ripe, juicy mango slices that taste like sunshine. This delightful combination creates an explosion of flavors and textures that dance on your tongue, leaving you craving more. The aroma wafting from the kitchen will have you dreaming of sandy beaches and palm trees before you even take a bite.
I first encountered Mango Sticky Rice at a bustling night market in Thailand, where the sweet scent of coconut and mango filled the air. I was instantly hooked! It became my go-to dessert, bringing back memories of laughter and joy each time I indulged. Whether it’s a summer barbecue or a cozy family dinner, this dish is perfect for any occasion, promising to transport you to paradise with every mouthful.
Why You'll Love This Recipe
- Mango Sticky Rice is incredibly easy to prepare, making it perfect for both beginner cooks and seasoned chefs
- The flavor profile balances sweet and creamy perfectly, ensuring every bite is delightful
- Visually stunning with vibrant mango and glistening rice, it adds an exotic flair to any meal
- Versatile enough to enjoy as dessert or a refreshing snack, it’s a crowd-pleaser for all ages
Every time I make this dish, my friends can’t resist asking for seconds—it’s truly unforgettable!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sticky Rice: Look for glutinous rice specifically labeled “sticky” for the best texture and sweetness.
Coconut Milk: Use full-fat coconut milk for richness; nothing beats that creamy texture.
Fresh Mango: Choose ripe mangoes that yield slightly when pressed for optimum sweetness.
Sugar: White granulated sugar works great; it enhances the natural sweetness without overpowering the dish.
Salt: A pinch of salt balances the sweetness beautifully, elevating all flavors present.
Sesame Seeds or Mung Beans (optional): These add crunch and visual appeal; consider them as fancy garnishes!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Sticky Rice: Rinse 1 cup of sticky rice under cold water until it runs clear. Soak it in water for at least 4 hours or overnight for optimal texture.
Steam the Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over simmering water for about 30 minutes until tender and sticky.
Create the Coconut Sauce: In a saucepan over low heat, combine 1 cup of coconut milk with ½ cup of sugar and ¼ teaspoon salt. Stir until sugar dissolves completely without boiling.
Mix Coconut Milk with Rice: Once your rice is cooked, transfer it to a bowl and pour half of the coconut sauce over it while still warm. Stir gently to coat evenly.
Prep the Mangoes: Peel two ripe mangoes and slice them into thin strips or wedges. Arrange them artfully on your serving platter alongside the sticky rice.
Serve Delightfully**: Drizzle remaining coconut sauce over each serving of rice and garnish with sesame seeds or mung beans if desired. Enjoy your tropical creation immediately!
And just like that, you’ve created an irresistible dessert that will impress anyone who takes a bite!
You Must Know
- Mango Sticky Rice is not just a dessert; it’s a tropical celebration on your plate
- The fragrant coconut milk beautifully complements the sweet mango, making each bite a flavorful experience
- Enjoy its creamy texture and vibrant colors at any gathering or as a personal treat
Perfecting the Cooking Process
Start by soaking the sticky rice for at least four hours. Then steam it until it’s perfectly tender, about 30-40 minutes. Finally, mix in warm coconut milk for that irresistible flavor.
Add Your Touch
Feel free to swap regular mango with ripe ones for added sweetness. You can also sprinkle sesame seeds or shredded coconut for an extra crunch and flavor twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, microwave gently to maintain the creamy texture, adding a splash of coconut milk if needed.
Chef's Helpful Tips
- For perfect Mango Sticky Rice, ensure your rice is soaked well; this promotes even cooking
- Use ripe mangoes for the best flavor and don’t forget to taste-test the coconut milk mixture before combining everything
There’s something magical about sharing Mango Sticky Rice with friends at summer barbecues; their faces light up with each bite, proving that dessert brings everyone together!
FAQ
What type of rice should I use for Mango Sticky Rice?
Use glutinous or sticky rice specifically designed for this dish to achieve the right texture.
Can I make Mango Sticky Rice vegan?
Yes! The recipe is naturally vegan as it primarily uses rice and coconut milk.
How do I choose ripe mangoes?
Look for mangoes that are slightly soft to touch and have a sweet aroma to ensure ripeness.
Mango Sticky Rice
Mango Sticky Rice is a delightful Thai dessert that combines the sweetness of ripe mangoes with creamy coconut-infused sticky rice. This tropical treat is not only visually stunning but is also incredibly easy to prepare, making it an ideal dish for any occasion. With every bite, you’ll experience a burst of flavors that evoke memories of sun-soaked beaches and festive gatherings. Perfect as a dessert or snack, Mango Sticky Rice will impress your guests and satisfy your cravings for something sweet and exotic.
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 1 cup glutinous sticky rice
- 1 cup full-fat coconut milk
- ½ cup white granulated sugar
- ¼ teaspoon salt
- 2 ripe mangoes, sliced
- Sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse sticky rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
- Drain the soaked rice and steam it in a cheesecloth-lined steamer over simmering water for about 30 minutes until tender.
- In a saucepan over low heat, combine coconut milk, sugar, and salt. Stir until the sugar dissolves completely.
- Transfer the cooked rice to a bowl and mix in half of the warm coconut sauce while still warm.
- Peel and slice the mangoes into wedges and arrange them on a serving plate alongside the sticky rice.
- Drizzle remaining coconut sauce over the rice and garnish with sesame seeds or mung beans if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 28g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
