Mango Sticky Rice Recipe

Introduction

Mango Sticky Rice is a beloved Thai dessert that combines sweet, fragrant sticky rice with ripe mango slices and rich coconut cream. This easy recipe skips traditional soaking and steaming techniques for simplicity without sacrificing flavor. Enjoy a perfect balance of creamy, fruity, and slightly salty tastes in every bite.

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 in a bowl 6 to 7 times with cold water until the water runs clear, then drain thoroughly to remove excess starch.
2. Step 2: Combine the rinsed rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt in a rice cooker. Cook until most of the liquid is absorbed, taking care not to overcook.
3. Step 3: In a saucepan, heat the remaining coconut milk with 1/4 cup sugar until it begins to bubble. Whisk in the cornstarch to thicken the sauce smoothly, then set aside to cool.
4. Step 4: Peel the mangoes and slice them along the center membrane, then cut into thin slices for serving.
5. Step 5: Serve the sticky rice on a plate or bowl, generously drizzle with the coconut cream sauce, and arrange the mango slices alongside. Sprinkle with sesame seeds if desired.
6. Step 6: Enjoy warm or cold. Best served immediately to prevent the rice from absorbing all the coconut cream.

Tips & Variations

• For a more authentic texture, soak the rice overnight before cooking or steam it instead of using a rice cooker.
• Adjust sugar and salt amounts in the rice and sauce to balance sweetness and saltiness according to taste.
• Sprinkle toasted sesame seeds or crushed peanuts for added crunch and flavor.
• Use very ripe, fragrant mangoes for the best flavor contrast with the creamy rice.

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 1 day. Reheat the rice gently in the microwave or on the stovetop with a splash of coconut milk to restore creaminess. It’s best to add fresh mango slices when serving rather than storing them with the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

Glutinous rice has a unique sticky texture essential for this dish. Regular rice won’t achieve the same creamy, sticky consistency, so it is best to use glutinous rice.

Is it necessary to use coconut milk?

Coconut milk is key for the rich, creamy flavor of mango sticky rice. Using a lower-fat or alternative milk will change the texture and taste significantly, so full-fat canned coconut milk is recommended.

Mango Sticky Rice Recipe

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Mango Sticky Rice is a classic Thai dessert featuring glutinous rice cooked in creamy coconut milk and served with ripe, juicy mango slices. This recipe simplifies the traditional method by using a rice cooker and a smooth coconut cream sauce thickened with cornstarch, making it easy to prepare without sacrificing authentic flavors and textures. Garnished with optional sesame seeds, this sweet, fragrant dish is best served warm or at room temperature for a delightful tropical treat.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Rice Cooker
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sticky Rice

• 1 1/4 cup Glutinous (Sweet) Rice
• 1/2 cup Full-Fat Canned Coconut Milk (from 14-ounce can)
• 1 cup Water
• 1/4 cup Sugar
• Pinch of Salt (about 1/8 tsp)

Coconut Cream Sauce

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

To Serve

• 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 or 7 times in cold water until the water runs clear to remove excess starch. Drain thoroughly.
2. Cook the Rice: 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 the mixture until most of the liquid is absorbed and the rice is tender. Avoid overcooking to maintain the perfect sticky texture.
3. Prepare Coconut Cream Sauce: While the rice cooks, heat the remaining 1 cup coconut milk and 1/4 cup sugar in a saucepan over medium heat. As it starts to bubble, whisk in 1/2 teaspoon cornstarch to thicken the sauce smoothly. Remove from heat and let the sauce cool slightly.
4. Slice the Mangoes: Peel the ripe mangoes and slice them along the center seed. Lay flat and cut into even slices to serve alongside the rice.
5. Assemble the Dish: Place the cooked sticky rice on a serving plate or bowl. Generously drizzle with the warm coconut cream sauce. Arrange the sliced mangoes next to the rice. Optionally, sprinkle sesame seeds over the top for added texture and flavor.
6. Serve: Enjoy the mango sticky rice warm or at room temperature. It is best served immediately to prevent the rice from absorbing all the coconut cream sauce.

Notes

• Do not soak the rice overnight; cooking directly in a rice cooker yields a similarly soft texture.
• If you prefer a thicker coconut cream sauce, you can increase the cornstarch slightly but avoid lumps by whisking continuously.
• Use ripe mangoes for the best sweetness and flavor contrast with the sticky rice.
• Sesame seeds add a nice crunch but are optional.
• This dessert can be served warm or chilled, but avoid leaving it too long as the rice will absorb more sauce and become less desirable in texture.

Keywords: Mango sticky rice, Thai dessert, glutinous rice, coconut milk, tropical dessert, Thai mango sticky rice, sticky rice recipe