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Mango Sticky Rice Recipe

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★★★★★

4.5 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/mango-sticky-rice-recipe/