Mango Sticky Rice Recipe

Introduction

Mango Sticky Rice is a beloved Thai dessert combining sweet, fragrant sticky rice with ripe mango slices and rich coconut cream. This simple yet elegant dish is a perfect balance of creamy and fruity flavors that delight the palate. It’s great for a refreshing treat any time of year.

Ingredients

• 1 1/4 cup Glutinous (Sweet) Rice
• 1 (14-ounce) can Full-Fat Canned Coconut Milk (divided)
• 1 cup Water
• 1/2 cup Sugar (divided)
• 1/4 to 1/2 teaspoon Salt
• 1/2 teaspoon Cornstarch
• 2 ripe Mangoes (sliced)
• Sesame Seeds (optional)

Instructions

1. Step 1: Rinse the glutinous rice 6 to 7 times in cold water until the water runs clear, then drain. This removes excess starch for better texture.
2. Step 2: In a rice cooker, combine the rinsed rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook until most liquid is absorbed. Avoid overcooking to maintain the right sticky texture.
3. Step 3: For the coconut cream sauce, heat the remaining coconut milk and 1/4 cup sugar in a saucepan. When it starts to bubble, whisk in the cornstarch to thicken. Stir continuously for a smooth sauce, then set aside to cool.
4. Step 4: Peel and slice the mangoes by cutting along the center membrane, then slicing the halves flat on a surface.
5. Step 5: To serve, place the sticky rice on a plate or bowl and drizzle generously with the coconut cream sauce. Arrange the mango slices alongside and sprinkle with sesame seeds if desired.
6. Step 6: Serve warm or cold. It’s best enjoyed immediately to prevent the rice from absorbing all the coconut cream.

Tips & Variations

• For an extra nutty flavor, toast the sesame seeds lightly before sprinkling.
• If you don’t have a rice cooker, steam the rice traditionally or cook gently on the stovetop with a tight lid.
• Adjust the sugar amount in the sauce to suit your preferred sweetness level.
• Try adding a pinch of pandan essence to the rice water for subtle aromatic notes.

Storage

Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sticky rice gently in a steamer or microwave with a splash of water to restore moisture. Serve mango slices fresh for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sticky rice ahead of time?

You can cook the sticky rice ahead, but it’s best to serve it within a day for optimal texture and freshness. Keep the rice and coconut sauce separate until serving.

What type of mango is best for this dessert?

Use ripe, sweet mango varieties like Ataulfo, Nam Dok Mai, or Keitt for the best flavor and texture. They should be fragrant and slightly soft to the touch.

Mango Sticky Rice Recipe

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4.6 from 111 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet, tender glutinous rice cooked in creamy coconut milk, served alongside ripe, juicy mango slices and drizzled with a luscious coconut cream sauce. This recipe offers a simple, shortcut approach using a rice cooker to achieve perfectly sticky rice without soaking or steaming, making it easy to prepare this traditional treat at home.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sticky Rice

• 1 1/4 cups Glutinous (Sweet) Rice
• 1/2 cup Full-Fat Canned Coconut Milk (divided from 14-ounce can)
• 1 cup Water
• 1/4 cup Sugar (divided)
• 1/4 to 1/2 teaspoon Salt

Coconut Cream Sauce

• Remaining heaping 1 cup Full-Fat Canned Coconut Milk (from the same 14-ounce can)
• 1/4 cup Sugar
• 1/2 teaspoon Cornstarch

Toppings

• 2 ripe Mangoes (peeled and sliced)
• Sesame Seeds (optional, for garnish)

Instructions

1. Rinse the rice: Place the glutinous rice in a bowl and rinse it 6 to 7 times under cold water until the water runs clear, not milky. Drain well. This step removes excess starch, ensuring the rice cooks to a perfect sticky texture.
2. Cook the rice: Transfer the rinsed rice to a rice cooker. Add 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook according to the rice cooker instructions until most of the liquid is absorbed and the rice is tender but not overcooked. This method skips traditional soaking and steaming but achieves similar results.
3. Prepare the coconut cream sauce: In a saucepan, gently heat the remaining 1 cup coconut milk and 1/4 cup sugar over medium heat until it starts to bubble. Whisk in 1/2 teaspoon cornstarch to thicken the sauce slightly, stirring continuously for a smooth consistency. Remove from heat and allow to cool.
4. Slice the mangoes: Peel the mangoes and carefully slice along the center seed. Lay each half flat and cut into thin slices suitable for plating.
5. Assemble the dish: Place a serving of the sticky rice on a plate or bowl. Drizzle generously with the coconut cream sauce. Arrange the sliced mangoes beside the rice. Optionally, sprinkle with sesame seeds for a subtle nutty flavor and added texture.
6. Serve: Enjoy the mango sticky rice warm or cold. For best flavor and texture, serve immediately before the coconut cream seeps too deeply into the rice.

Notes

• For best results, use glutinous (sweet) rice specifically, as regular rice will not yield the same sticky texture.
• If you prefer a richer flavor, adjust the coconut milk quantity according to taste.
• The cornstarch in the coconut cream sauce helps achieve a thicker, more luscious consistency; do not skip this step.
• Although traditional recipes call for soaking and steaming the rice, this shortcut using a rice cooker is quicker and still delicious.
• Serve immediately to prevent the rice from becoming overly saturated with the sauce.
• Sesame seeds are optional and add a nice crunch, but the dish is excellent without them.

Keywords: Mango Sticky Rice, Thai Dessert, Coconut Rice, Glutinous Rice, Mango Dessert, Coconut Cream Sauce