Description
Indulge in the tropical flavors of Thailand with this delectable Mango Sticky Rice dessert. Sweet and creamy coconut sticky rice paired with fresh, ripe mangoes creates a heavenly combination that will transport you to paradise with every bite.
Ingredients
Scale
Sticky Rice:
- 1 cup glutinous (sticky) rice
Coconut Sauce:
- 1½ cups coconut milk (full-fat)
- â…“ cup granulated sugar
- ¼ teaspoon salt
Additional:
- 2 ripe mangoes (peeled, pitted, and sliced)
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
- Rinse and Soak Rice: Rinse sticky rice until water runs clear, then soak for at least 4 hours or overnight.
- Steam Rice: Drain rice and steam for 20–25 minutes until tender and translucent.
- Prepare Coconut Sauce: Heat coconut milk with sugar and salt until dissolved.
- Combine and Rest: Mix cooked rice with coconut sauce and let rest for 20–30 minutes.
- Serve: Plate rice, top with mango slices, drizzle with reserved coconut sauce, and garnish if desired.
Notes
- Best with Thai glutinous rice and sweet, ripe Ataulfo or Nam Dok Mai mangoes.
- Enjoy warm or at room temperature.
- Leftovers can be refrigerated and gently reheated.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 19 g
- Sodium: 100 mg
- Fat: 13 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
