Mango Sticky Rice
Mango Sticky Rice is a traditional Thai dessert made with sweet sticky rice and fresh mangoes smothered in deliciously rich coconut cream. Make this refreshing dessert with a few simple steps and treat your taste buds with this easy and irresistible recipe!
Servings: 2 people
- 1 cup Thai sticky rice (glutinous rice)
- 1 cup full-fat coconut milk
- 6 tbsp granulated sugar or adjust to desired sweetness level
- 1/4 tsp salt
- 3/4 cup full-fat coconut milk
- 1/4 tsp salt
- 1 tbsp corn starch
- 2 ripe Ataúlfo mangoes peeled, pitted, and cut into thin slices
- toasted white sesame seeds
Start by rinsing the rice with cold water about 3-4 times until the water runs clear. Soak the rice in cold water for at least an hour or overnight.
Drain the rice using a sieve or a cheesecloth. Prepare the sieve over a large pot of simmering water, and steam rice for about 15 minutes or until fully cooked. Set aside.
In a medium pot, add coconut milk, sugar, and salt, stirring until the sugar is dissolved. Remove from heat, and keep the mixture warm by placing a lid on top.
Add the cooked sticky rice into a medium bowl, and slowly stir in the coconut mixture. Cover and allow to cool for at least 30 minutes, or until the mixture is absorbed.
Coconut cream (for topping)
While the rice is being prepared, prepare the coconut cream. In a separate saucepan, slowly boil the remaining 3/4 cup of coconut milk (or however much is left in the can) and salt. Add corn starch, stirring until thickened, and remove from heat. Set aside to cool.
I highly recommend preparing the rice a day in advance as the soaking process will ensure the grains cook and absorb moisture evenly, and also helps to retain the chewy texture when the rice is steamed. Happy cooking!
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