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Mango Sticky Rice

An authentic Thai dessert featuring sweet coconut sticky rice served with ripe mango, perfect for a tropical treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sticky Rice
  • 1.5 cups Thai sweet sticky rice (glutinous rice) Essential for proper texture.
  • 1 can coconut milk, divided (14 oz) Reserve some for topping.
  • 0.5 cup sugar
  • 0.5 teaspoon salt
  • Water for soaking Use enough to cover rice.
For Serving
  • 2-3 ripe mangos, sliced Must be ripe for best flavor.
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons coconut cream (thick top layer from can) For drizzling.
  • Fresh mint leaves (optional) For garnish.

Method
 

Preparing the Rice
  1. Rinse sticky rice in cold water 3-4 times until water runs clear.
  2. Place rinsed rice in a large bowl, cover with cold water by 2 inches, and soak for minimum 4 hours or overnight.
  3. Drain rice completely before steaming.
  4. Line the bamboo steamer with cheesecloth and fill a large pot with 2-3 inches of water, bringing it to a boil.
  5. Place soaked, drained rice in lined steamer. Cover with cheesecloth and steam for 20-25 minutes.
  6. The rice should be translucent and sticky when done.
Making the Coconut Sauce
  1. Reserve 1/4 cup coconut cream from the can.
  2. Combine remaining coconut milk, sugar, and salt in a saucepan and heat over medium until sugar dissolves.
  3. Pour 3/4 of the warm coconut mixture over hot steamed rice and gently fold to coat.
  4. Cover the bowl and let sit for 30 minutes.
  5. For the second sauce, heat reserved coconut cream with 1 tablespoon sugar until dissolved.
Preparing the Mango
  1. Select ripe mangos that yield slightly to pressure and smell sweet.
  2. Slice down both sides of the pit and score the flesh in a crosshatch pattern.
  3. Invert mango to cut off cubes or slice into strips.
Assembling and Serving
  1. Mold warm sticky rice onto a plate and arrange mango slices around.
  2. Drizzle reserved coconut cream sauce over rice and sprinkle with toasted sesame seeds.

Notes

Serve sticky rice warm or at room temperature within 2-3 hours. Leftover rice can be refrigerated for up to 2 days separate from mango.