Thai Mango Sticky Rice
If you've ever had mango sticky rice at a Thai restaurant and wondered how something so simple could taste so impossibly good, this recipe is your answer. Sweet glutinous rice soaked in warm coconut cream, served alongside slices of perfectly ripe mango. It's a dessert that feels like a tropical vacation in a bowl. This beloved Thai street food classic is easier to recreate at home than you might think, and the results are nothing short of heavenly.
The magic is in the coconut sauce. Warm coconut milk sweetened with sugar and a pinch of salt gets poured over freshly steamed sticky rice, which drinks it all in and becomes impossibly luscious and fragrant. The contrast between the warm, creamy rice and the cool, juicy mango is what makes this dish legendary across Southeast Asia and beyond.
Use the ripest, most fragrant mangoes you can find. Ataulfo (champagne) mangoes are ideal for their buttery texture and intense sweetness. Finish with a drizzle of extra coconut cream and toasted sesame seeds for that authentic Bangkok street food experience. It's the perfect ending to any Thai meal, or a stunning standalone treat.
Ingredients
- ● 1.5 cups glutinous sticky rice
- ● 14 oz coconut milk
- ● 1/3 cup granulated sugar
- ● 1/4 tsp salt
- ● 2 large ripe mangoes
- ● 1/4 cup coconut cream
- ● 1 tbsp white sesame seeds
- ● 1 pandan leaf
Instructions
- 1Drain the soaked sticky rice and rinse until the water runs clear. Line a steamer basket with cheesecloth, spread the rice evenly, and steam over boiling water for 20-25 minutes until the rice is translucent and tender.
- 2While the rice steams, heat coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves completely. Remove from heat.
- 3Transfer the hot steamed rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Gently fold it in with a spatula. Cover with a towel and let it absorb for 15 minutes.
- 4Peel the mangoes and slice them into long, elegant pieces.
- 5Mound the sticky rice on serving plates. Arrange mango slices alongside. Drizzle with the remaining coconut sauce and a spoonful of coconut cream. Sprinkle with toasted sesame seeds and serve immediately.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 5g |
| Carbohydrates | 62g |
| Fat | 14g |
