Mango Sticky Rice: A Delicious Thai Dessert Recipe You Must Try

Mango Sticky Rice is a delightful dessert that transports you straight to the vibrant streets of Thailand with every bite. This beloved dish combines the sweetness of ripe mangoes with the creamy richness of coconut-infused sticky rice, creating a harmonious balance of flavors and textures that is simply irresistible. As someone who has enjoyed this treat on numerous occasions, I can attest to its cultural significance; it is often served during special occasions and festivals, symbolizing prosperity and happiness.

People love Mango Sticky Rice not just for its taste, but also for its convenience. It’s a dish that can be prepared in advance, making it perfect for gatherings or a sweet ending to a weeknight meal. The combination of the warm, slightly chewy rice and the cool, juicy mango is a match made in heaven. Whether you’re a fan of Thai cuisine or just looking to try something new, this Mango Sticky Rice recipe is sure to become a favorite in your home!

Ingredients:

• 1 cup glutinous rice (also known as sticky rice or sweet rice)
• 1 ½ cups coconut milk
• ½ cup granulated sugar
• ½ teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds or mung beans for garnish (optional)

Preparing the Sticky Rice

1. **Rinse the Rice**: Start by measuring out 1 cup of glutinous rice. Place it in a fine-mesh strainer and rinse it under cold water. I usually do this for about 3-4 minutes until the water runs clear. This step is crucial as it removes excess starch and prevents the rice from becoming too gummy. 2. **Soak the Rice**: After rinsing, transfer the rice to a bowl and cover it with water. Let it soak for at least 4 hours, or ideally overnight. Soaking helps the rice grains absorb water, which is essential for achieving that perfect sticky texture. 3. **Drain the Rice**: Once the soaking time is up, drain the rice in the strainer and let it sit for about 10-15 minutes to remove excess water. 4. **Prepare the Steamer**: While the rice is draining, set up a steamer. If you don’t have a traditional bamboo steamer, you can use a heatproof plate placed in a pot with a lid. Fill the pot with about 2 inches of water, making sure the water doesn’t touch the plate. 5. **Steam the Rice**: Line the steamer basket with cheesecloth or a clean kitchen towel to prevent the rice from falling through. Add the drained rice to the steamer, spreading it out evenly. Cover with a lid and steam over medium heat for about 25-30 minutes. I like to check the rice halfway through to ensure it’s cooking evenly.

Making the Coconut Sauce

6. **Combine Ingredients**: While the rice is steaming, it’s time to prepare the coconut sauce. In a medium saucepan, combine 1 ½ cups of coconut milk, ½ cup of granulated sugar, and ½ teaspoon of salt. 7. **Heat the Mixture**: Place the saucepan over medium heat and stir the mixture until the sugar dissolves completely. Be careful not to let it boil; we just want it to be warm and well combined. This usually takes about 5-7 minutes. 8. **Reserve Some Sauce**: Once the sugar has dissolved, remove about ½ cup of the coconut sauce and set it aside for drizzling later. This will be the finishing touch for our mango sticky rice. 9. **Combine Rice and Sauce**: When the sticky rice is done steaming, transfer it to a large mixing bowl. Pour the remaining coconut sauce over the hot rice and gently fold it in using a spatula. Be careful not to mash the rice; we want to keep those lovely grains intact. Let it sit for about 15-20 minutes to allow the rice to absorb the coconut flavor.

Preparing the Mangoes

10. **Slice the Mangoes**: While the rice is absorbing the coconut sauce, take your ripe mangoes. Cut them in half lengthwise, avoiding the pit in the center. Then, slice the flesh into thin strips or cubes, depending on your preference. I usually aim for nice, even slices for a beautiful presentation. 11. **Arrange the Mangoes**: Once sliced, arrange the mango pieces on a plate. You can fan them out or simply pile them up, whatever looks best to you!

Assembling the Dish

12. **Plate the Sticky Rice**: Now it’s time to bring everything together. Take a serving plate and scoop a generous portion of the sticky rice onto one side of the plate. I like to use a small bowl to mold the rice into a nice shape, but you can also just spoon it on. 13. **Add the Mango**: Next to the sticky rice, place the sliced mangoes. You can be creative here; arrange them in a way that looks appealing to you. 14. **Drizzle with Coconut Sauce**: Take the reserved coconut sauce and drizzle it over the sticky rice and mango. This adds a beautiful sheen and extra flavor. 15. **Garnish**: If you like, sprinkle some toasted sesame seeds or mung beans on top for a bit of crunch and visual appeal. This step is optional, but it adds a nice touch!

Serving Suggestions

16. **Serve Warm or Room Temperature**: Mango sticky rice can be enjoyed warm or at

Conclusion:

In summary, this Mango Sticky Rice recipe is an absolute must-try for anyone who loves a delightful blend of flavors and textures. The creamy coconut milk perfectly complements the sweet, ripe mango, while the sticky rice provides a satisfying chewiness that ties everything together. It’s a simple yet elegant dessert that can impress guests or simply satisfy your own sweet tooth. For serving suggestions, consider adding a sprinkle of toasted sesame seeds or a drizzle of extra coconut milk on top for an added layer of flavor. You can also experiment with variations by incorporating other fruits like strawberries or bananas, or even adding a hint of lime zest for a refreshing twist. I encourage you to give this Mango Sticky Rice recipe a try and share your experience with friends and family. Whether you’re enjoying it as a special treat or a casual dessert, I’m sure it will become a favorite in your household. Don’t forget to let me know how it turns out for you! Happy cooking!

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