Description
Mango Sticky Rice is a popular Thai dessert made with glutinous rice, fresh mango slices, and a sweet coconut sauce. It’s creamy, slightly salty, and perfectly balances the tropical fruit flavors.
Ingredients
Units
Scale
- 1 cup glutinous (sticky) rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse the glutinous rice several times until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Drain the rice and steam it in a bamboo steamer or cheesecloth-lined steamer basket over boiling water for 20–25 minutes until fully cooked.
- While the rice is steaming, combine 1 cup of the coconut milk, sugar, and salt in a saucepan. Heat over medium heat until the sugar is dissolved. Do not boil.
- When the rice is cooked, transfer it to a large bowl and gradually stir in the sweetened coconut milk. Let it sit for 20–30 minutes to absorb the liquid.
- In another small saucepan, heat the remaining 1/2 cup of coconut milk with a pinch of salt to use as a topping sauce. Optionally, thicken slightly with a teaspoon of rice flour or cornstarch mixed with water.
- To serve, place a portion of the sticky rice on a plate, top with mango slices, and drizzle with the coconut sauce. Garnish with sesame seeds or mung beans if desired.
Notes
- Use only glutinous rice (also known as sticky rice) for authentic texture.
- Do not refrigerate the sticky rice before serving—it hardens when cold.
- Fresh, ripe mangoes like Ataulfo or Nam Dok Mai are ideal for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
