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Mango Sticky Rice Recipe

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★★★★★

4.5 from 80 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet, creamy coconut-infused sticky rice served alongside ripe, juicy mango slices. This comforting dish combines the rich flavors of coconut milk, the natural sweetness of mango, and a soft, chewy rice texture perfect for a warm-weather treat or any time you crave a delightful tropical dessert.

Ingredients

Scale

Sticky Rice

  • 1 cup uncooked sticky rice

Coconut Sauce

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

Other

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

Instructions

  1. Rinse and Soak Rice: Rinse the sticky rice with tap water, gently stirring with your hand to remove excess starch. Drain and repeat this once more. Then soak the rice in cold water for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse again and drain.
  2. Steam the Rice: Place the soaked rice in a heatproof bowl. Add about 2 inches of water to your steamer (making sure water does not touch the rice). Position the rice bowl on the steaming rack and cover the steamer. Heat on medium-high until boiling, then reduce to medium and steam for 20-25 minutes or until rice is tender and cooked through. Remove from heat and keep covered.
  3. Prepare Coconut Sauce: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat until sugar dissolves and the mixture is hot, but do not let it boil.
  4. Optional Thickening: If the coconut milk is thin, prepare a slurry by dissolving 2 teaspoons cornstarch in 4 tablespoons water. Add half the slurry to the warm coconut sauce and stir immediately to thicken. Adjust thickness by adding more slurry or water as needed so the sauce coats the back of a spoon, but remains pourable.
  5. Combine Rice and Sauce: Remove the steamed sticky rice from the steamer carefully using oven mitts. Pour 1 cup of the coconut sauce into the rice and stir thoroughly to allow the sauce to absorb completely.
  6. Cool the Mixture: Allow the rice and coconut sauce mixture to cool to room temperature or lukewarm for ideal texture and flavor.
  7. Serve: Portion about 1/3 cup of the coconut sticky rice into small bowls or plates. Arrange sliced mango on the side. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired. Enjoy immediately.

Notes

  • Soaking the sticky rice overnight enhances texture and reduces cooking time.
  • Use ripe, fragrant mangoes such as Ataulfo or Kent for best flavor.
  • Cornstarch thickening is optional and depends on the thickness of your coconut milk.
  • Do not boil the coconut sauce, as it may separate and alter texture.
  • This dessert is best served fresh but can be refrigerated for up to 1 day.

Keywords: Mango Sticky Rice, Thai dessert, coconut sticky rice, tropical dessert, steamed sticky rice, mango and coconut milk

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