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Mango Sticky Rice Recipe

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4 from 7 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet and creamy coconut-infused sticky rice paired with ripe, juicy mango slices. This refreshing and indulgent treat combines the rich flavors of coconut milk with the natural sweetness of mango, making it a perfect tropical delight for any occasion.

Ingredients

Sticky Rice

  • 1 cup uncooked sticky rice

Coconut Sauce

  • 1 can full-fat coconut milk (13.5 oz / 400 g can)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch (optional)
  • 4 tablespoons water (for cornstarch slurry, optional)

Fruit and Garnish

  • 3 ripe mangoes, peeled and sliced
  • Toasted sesame seeds for garnish (optional)

Instructions

  1. Prepare the Sticky Rice: Rinse the sticky rice under tap water, stirring gently with your hand to remove excess starch. Drain the water, then repeat the rinsing process once more. After the second rinse, add cold water to cover the rice and soak for at least 1 hour or up to overnight in the refrigerator. Once soaked, rinse again and drain thoroughly.
  2. Steam the Rice: Transfer the rinsed rice into a heatproof bowl. Fill your steamer with about 2 inches of water—make sure the water does not touch the rice. Place the bowl on the steaming rack, cover, and bring the water to a boil over medium-high heat. When steam starts to appear, reduce heat to medium and steam the rice for 20–25 minutes, until it is fully cooked with no hard bits remaining. Remove from heat and keep covered while preparing the sauce.
  3. Make the Coconut Sauce: While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat, stirring until sugar dissolves and mixture is hot. Be careful not to let the sauce boil.
  4. Thicken the Sauce (Optional): If your coconut milk is thin, mix cornstarch with 4 tablespoons of water in a small bowl until dissolved. Stir half of this slurry into the sauce immediately to thicken. Adjust thickness by adding more slurry or water until the sauce coats the back of a spoon but is not overly thick.
  5. Combine Rice and Sauce: Using oven mitts, carefully remove the rice bowl from the steamer. Pour 1 cup of the warm coconut sauce over the sticky rice and stir well to fully absorb the sauce.
  6. Cool the Mixture: Let the rice and sauce mixture cool to room temperature or lukewarm before serving to achieve the best texture and flavor balance.
  7. Serve: Divide the coconut sticky rice into small bowls or plates (about 1/3 cup each). Arrange mango slices alongside the rice, drizzle with extra coconut sauce, and optionally sprinkle with toasted sesame seeds for garnish.

Notes

  • Soaking the sticky rice overnight improves texture but soaking for at least one hour is sufficient.
  • Steaming is essential to cook sticky rice properly and avoid mushiness.
  • The cornstarch slurry is optional and mainly used if the coconut milk is watery to achieve a creamier sauce.
  • Serve mango sticky rice at room temperature or slightly lukewarm for the best flavor experience.
  • Toasted sesame seeds add a nutty crunch but can be omitted based on preference or allergies.

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