Sticky Sweet Perfection with Juicy Mango Sticky Rice Recipe

Introduction

Mango sticky rice is a beloved Thai dessert known for its perfect balance of sweet coconut-infused sticky rice and juicy, ripe mango slices. This simple yet flavorful treat is both comforting and refreshing, making it a favorite for any occasion.

Ingredients

• 1 cup glutinous sticky rice
• 1 ½ cups water
• 1 can (13.5 ounces) coconut milk
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 2 ripe mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

1. Step 1: Rinse the sticky rice in cold water several times until the water runs mostly clear. Soak the rinsed rice in water for at least 1 hour or overnight for best results.
2. Step 2: Drain the soaked rice using a fine-mesh strainer or colander. Steam the drained rice over boiling water for 20 to 25 minutes, or until tender and sticky.
3. Step 3: While the rice is steaming, pour the coconut milk into a small saucepan. Add the sugar and salt, then warm over medium heat, stirring until the sugar dissolves. Do not boil; heat just until hot and smooth.
4. Step 4: When the sticky rice is done, place it in a large mixing bowl. Pour about three-quarters of the warm coconut milk mixture over the rice. Gently stir to combine, cover, and let the rice absorb the coconut milk for about 20 minutes. Reserve the remaining sauce for serving.
5. Step 5: Peel the mangos and slice them thinly.
6. Step 6: To serve, scoop a portion of sticky rice onto a plate, arrange mango slices beside it, drizzle with the reserved coconut sauce, and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature.

Tips & Variations

• For a more aromatic flavor, add a pandan leaf to the coconut milk while warming and remove it before pouring over the rice.
• If you don’t have a steamer, cook the sticky rice in a rice cooker following the glutinous rice setting.
• Try garnishing with toasted mung beans or crushed peanuts for extra texture.

Storage

Store leftover sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Reheat the sticky rice gently in the microwave with a splash of coconut milk to restore moisture. Mango should be served fresh and not refrigerated for long to maintain its juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Regular rice won’t provide the same chewy, sticky texture essential for this dish. It’s best to use glutinous sticky rice for authentic results.

What if I can’t find fresh mangoes?

Fresh ripe mangoes work best, but if unavailable, you can use frozen mango slices, thawed just before serving. Avoid canned mangoes as they are too soft and sweetened differently.

Sticky Sweet Perfection with Juicy Mango Sticky Rice Recipe

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★★★★★

4.9 from 143 reviews

This classic Thai dessert features perfectly steamed glutinous sticky rice soaked in a warm, sweetened coconut milk sauce, served alongside juicy, ripe mango slices. Topped with optional toasted sesame seeds, this sticky mango rice offers a delightful combination of creamy, sweet, and fruity flavors that create a sticky sweet perfection.

• Author: Hannah
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sticky Rice

• 1 cup glutinous sticky rice
• 1 ½ cups water

Coconut Sauce

• 1 can (13.5 ounces) coconut milk
• ¼ cup granulated sugar
• ¼ teaspoon salt

Fruit and Garnish

• 2 ripe mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

1. Rinse the Rice: Rinse the sticky rice in cold water several times until the water runs mostly clear to remove excess starch.
2. Soak the Rice: Soak the rinsed rice in water for at least 1 hour or overnight to ensure it softens and becomes tender when steamed.
3. Drain the Rice: Drain the soaked rice using a fine-mesh strainer or colander to remove excess water prior to steaming.
4. Steam the Rice: Steam the drained rice over boiling water for 20 to 25 minutes, or until the rice is tender and sticky in texture.
5. Prepare Coconut Sauce: While the rice steams, pour the coconut milk into a small saucepan. Add sugar and salt and warm over medium heat, stirring until sugar dissolves. Heat it just until hot and smooth without boiling.
6. Combine Rice and Coconut Milk: When the rice is done, transfer it to a large mixing bowl. Pour about three-quarters of the warm coconut milk mixture over the rice, gently stirring. Cover and let the rice absorb the coconut milk for about 20 minutes.
7. Reserve Sauce: Set aside the remaining coconut milk sauce for drizzling during serving.
8. Prepare Mango: Peel the mangos and slice them thinly for serving.
9. Plate and Serve: Scoop a portion of sticky rice onto a plate, arrange sliced mango beside it, drizzle with reserved coconut sauce, and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature.

Notes

• For the best texture, soak the sticky rice overnight if possible.
• Use ripe mangos for optimal sweetness and juiciness.
• Do not boil the coconut milk mixture to avoid curdling.
• To speed up cooking, a rice cooker or pressure cooker with a steaming basket can be used instead of traditional steaming.
• Toasted sesame seeds add a nice nutty garnish but can be omitted if unavailable or unwanted.

Keywords: mango sticky rice, Thai dessert, coconut sticky rice, sweet sticky rice, tropical dessert