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- 1 cup glutinous rice - 1 1/2 cups coconut milk - 1/2 cup sugar - 1/4 teaspoon salt - 2 ripe mangoes, peeled and sliced - 1 tablespoon sesame seeds (optional) - Fresh mint leaves for garnish (optional) Gathering the right ingredients is key to making Thai mango sticky rice. You need glutinous rice, which is sticky and chewy. This rice gives the dessert its unique texture. Coconut milk is essential for that creamy flavor. I love using fresh, ripe mangoes. They add a sweet and fruity taste. Sugar and salt balance the flavors. The sugar adds sweetness, while the salt enhances the coconut milk. You can add sesame seeds for a crunch. Mint leaves brighten the dish and add freshness. Make sure to choose ripe mangoes. Look for ones that feel soft to the touch. This will ensure they are sweet and juicy. With these ingredients, you can create a delicious and beautiful dish. {{ingredient_image_1}} 1. Rinse the glutinous rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. 2. Soak the rinsed rice in water. Let it soak for at least 4 hours. Overnight soaking works best. 3. After soaking, drain the rice. Then, use a bamboo or metal steamer lined with cheesecloth to steam the rice. 4. Steam the rice for about 25-30 minutes. The rice should turn translucent and tender when done. 1. In a small saucepan, combine 1 1/2 cups of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt. 2. Warm the mixture over medium heat. Stir until the sugar dissolves. Be careful not to let it boil. 3. Once combined, remove the saucepan from heat. This sauce enhances the rice's flavor. 1. After cooking the rice, transfer it to a bowl. Pour about 1 cup of the sweet coconut milk mixture over the hot rice. 2. Mix well and let it sit for about 15 minutes. This helps the rice absorb the flavors. 3. To serve, mold the sticky rice into a shape or place it in a small bowl next to the sliced mango. 4. Drizzle with any remaining coconut sauce. 5. For a fun touch, garnish with sesame seeds and fresh mint leaves if you like. To make Thai mango sticky rice great, you need ripe mangoes. Look for mangoes that are slightly soft to the touch. The skin should be bright and colorful. Common types include the Ataulfo and Haden mangoes. Ataulfo mangoes are sweet and creamy. Haden mangoes have a rich flavor. Both work well for this dish. Soaking your glutinous rice is key. Soak it for at least four hours or overnight. This helps the rice absorb water. Next, steam the rice for 25 to 30 minutes. The grains should look clear and soft. Proper soaking and steaming create a perfect texture for sticky rice. How you present your dish matters! Use a vibrant plate to make it pop. Mold the sticky rice into a round shape for a nice look. Serve the mango slices beside the rice. Drizzle the coconut sauce over everything. Add sesame seeds and mint leaves for extra flair. This will impress your guests and make the dish fun to eat! Pro Tips Soaking Matters: Soaking the glutinous rice for at least 4 hours or overnight ensures that the grains cook evenly and become perfectly tender. Steaming Technique: Use a bamboo steamer lined with cheesecloth for a traditional touch. This allows the rice to steam properly without sticking. Coconut Sauce Consistency: Be careful not to boil the coconut milk mixture; heating it just enough to dissolve the sugar keeps the sauce creamy and smooth. Presentation Perfection: Use a small round mold to shape the sticky rice for an elegant presentation, and drizzle the coconut sauce artfully around the plate. {{image_2}} You can easily make Thai mango sticky rice vegan. Just switch to coconut milk alternatives. Brands like soy or almond milk work well. Use unsweetened versions to avoid extra sugar. This keeps the dish creamy and rich. The flavor stays close to the original recipe. Beyond sesame seeds and mint, try other toppings for fun. Chopped nuts add crunch. Peanuts or cashews are great choices. You can also use fresh fruits like strawberries or kiwi. They add color and taste. Drizzle honey or maple syrup for extra sweetness. This creates a unique twist on a classic dish. Want to boost the flavor? Add spices like cinnamon or cardamom. A pinch can change the whole taste. You can also mix in other fruits. Pineapple or berries complement the mango well. This makes each bite exciting and fresh. Experimenting with flavors can lead to your new favorite version. To keep your Thai mango sticky rice fresh, store it in the fridge. Use an airtight container to prevent it from drying out. You can keep it for up to three days. When ready to eat, just reheat the rice in the microwave. Add a splash of coconut milk to keep it moist. You can freeze sticky rice and mango for later. First, let the rice cool completely. Then, place it in a freezer-safe bag. Remove as much air as possible. For mango, slice it and also freeze it in a bag. The rice will stay good for up to one month. The mango will last for about three months. Thai mango sticky rice is best enjoyed fresh. However, if stored properly, the rice lasts three days in the fridge. If you freeze it, you can enjoy it later. Just remember to use it within a month for the best taste. Sticky rice is also known as glutinous rice. It has a high starch content, which makes it sticky when cooked. This rice is often used in Asian dishes. The sticky texture helps it hold together. You can easily mold it into shapes. It is great for desserts like mango sticky rice. You can use regular rice, but it won't taste the same. Regular rice has less starch, so it won’t be sticky. Jasmine rice is a better choice as a substitute. It has a nice aroma and a slightly sticky texture. You may need to adjust cooking times and water amounts. To reheat sticky rice, use a steamer. Place the rice in a bowl and steam for 10 minutes. You can also use a microwave. Add a splash of water to keep it moist. Heat for 30 seconds to 1 minute. Check and stir to ensure even heating. This helps keep the rice soft and sticky. Thai Mango Sticky Rice combines sweet mangoes and creamy coconut rice. First, you learned the essential ingredients, like glutinous rice and coconut milk. Then, I walked you through each step, from preparation to assembly. I shared tips for choosing the best mangoes and ideas for presentation. You saw ways to modify the dish for different diets and flavors. Lastly, I covered how to store leftovers. Enjoy making this delicious treat! Remember, fresh ingredients make the best flavors. Your success in cooking is just a recipe away!

Tropical Delight: Thai Mango Sticky Rice

A delicious Thai dessert made with glutinous rice, coconut milk, and ripe mangoes.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup glutinous rice
  • 1.5 cups coconut milk
  • 0.5 cup sugar
  • 0.25 teaspoon salt
  • 2 ripe mangoes peeled and sliced
  • 1 tablespoon sesame seeds (optional)
  • 1 bunch fresh mint leaves for garnish (optional)

Instructions
 

  • Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
  • Soak the rinsed rice in water for at least 4 hours or overnight for best results. After soaking, drain the rice.
  • Steam the rice using a bamboo or metal steamer lined with cheesecloth for about 25-30 minutes, or until the grains are translucent and tender.
  • While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan. Warm over medium heat, stirring until the sugar dissolves. Do not let it boil; remove from heat once combined.
  • Once the rice is cooked, transfer it to a bowl and pour about 1 cup of the sweet coconut milk mixture over the hot rice. Mix well and let it sit for about 15 minutes to absorb the flavors.
  • To serve, mold the sticky rice into a shape or serve in a small bowl next to the sliced mango. Drizzle with additional coconut sauce over the top.
  • Garnish with sesame seeds and fresh mint leaves if desired.

Notes

Serve the sticky rice and mango on a vibrant plate, with the coconut sauce drizzled artfully around.
Keyword dessert, mango, sticky rice, Thai