Mango Sticky Rice Recipe

5 from 1 vote

Mango Sticky Rice Recipe is a traditional Thai dessert that features glutinous rice cooked in coconut milk, paired with ripe mango slices. This delightful dish offers a perfect balance of sweetness and creaminess, making it a favourite among dessert lovers.

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Prep Time 20

Cook Time 29

Total Time 49

Servings: 4

Course: Appetizer, Dessert

Cuisine: Thailand

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Sticky Rice:
1 cup glutinous rice sweet rice
1 1/2 cups coconut milk
1/4 cup sugar
1/4 tsp salt
For the Mango:
2 ripe mangoes peeled and sliced
Sesame seeds or mung beans for garnish, optional

Equipment

Steamer basket – for cooking the sticky rice
Cheesecloth or kitchen towel – to line the steamer basket
Saucepan – for making the coconut sauce
Mixing bowl – to combine the sticky rice and coconut sauce
Measuring cups and spoons – for accurate ingredient measurements
Knife and cutting board – for slicing mangoes

Method

Prepare the sticky rice: Rinse the glutinous rice until water runs clear. Wash it and soak in water for about 4 hours or overnight. Drain the rice.
Cook the sticky rice: Put the soaked rice in a steamer basket lined with cheesecloth/ clean kitchen towel. Steam the rice over simmering water for 20 to 25 minutes or until soft and translucent.
Make the coconut sauce: Mix coconut milk, sugar and salt well in a pan. Place the mixture over low heat and stirring, cook until the sugar dissolves. Drizzle 1/4 cup coconut sauce when serving.
Mix rice with coconut sauce: And then transfer the rice in a mixing bowl. Pour in the rest of your coconut sauce with a very light stir through. The heat from the hot sticky rice will do the job for you! Allow it to sit for approximately 10 minutes to soak in the flavours.
Serve: Serve by placing a portion of sticky rice on each plate, top with sliced mangoes at the side and drizzle over reserved coconut sauce. Top with sesame seeds or mung beans, if using.

Notes

Choosing Mangoes: Use ripe, sweet mangoes for the best flavour. Varieties like Ataulfo or Haden work well.
Glutinous Rice: Ensure you use glutinous rice, not regular rice, for the characteristic chewy texture.