Thai Mango Sticky Rice

As the sun sets and your kitchen fills with the sweet aroma of coconut milk mingling with ripe mango, you know something magical is about to happen. Thai Mango Sticky Rice will transport you straight to a bustling street market in Thailand, where every bite is like a warm hug from a tropical paradise. Mango Avocado Salsa Imagine creamy, sticky rice paired with luscious mango slices—it’s a blissful dance of flavors and textures that you won’t forget.

Whenever I indulge in this delightful dessert, I’m reminded of my first taste during a vacation in Thailand. The vibrant colors and the tantalizing sweetness left me dreaming about it for weeks! Now, it’s become my go-to dish for summer gatherings and cozy nights at home. Trust me when I say, once you try this dish, you’ll be counting down the days until you can make it again!

I remember the first time I made this dish; my friends thought I had magically transformed into a professional chef overnight! Peanut Butter Banana Oats.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sticky Rice: Choose high-quality glutinous rice for that signature chewiness that Thai mango sticky rice is famous for. Grilled Veggie Skewers.

• Coconut Milk: Use full-fat coconut milk for rich creaminess; it makes all the difference in flavor.

• Mango: Ripe, sweet mangoes are essential; look for ones that yield slightly when pressed.

• Sugar: Granulated sugar enhances the sweetness; feel free to adjust based on your preference.

• Salt: A pinch of salt balances the sweetness and elevates all flavors in this delightful dish.

For the Topping:

• Sesame Seeds or Mung Beans: Toasted sesame seeds or cooked mung beans add texture and visual appeal to your dessert. Chilled Cucumber Soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by rinsing 1 cup of sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight for best results.

Cook the Sticky Rice: Drain the soaked rice and steam it over boiling water using a steamer basket lined with cheesecloth. Steam for about 25-30 minutes until tender.

Create the Coconut Sauce: While the rice cooks, combine 1 cup of coconut milk, 1/3 cup sugar, and a pinch of salt in a saucepan over low heat. Stir occasionally until sugar dissolves.

Add Coconut Sauce to Rice: Once cooked, transfer the sticky rice to a bowl and pour half of your coconut sauce over it. Gently fold for even distribution; let it sit for around 10 minutes.

Slicing the Mango: While waiting, slice two ripe mangoes into thin strips or cubes—make sure they are flawless because presentation matters here!

Plate It Up: To serve, spoon some sticky rice onto a plate alongside mango slices. Drizzle remaining coconut sauce on top and sprinkle with toasted sesame seeds or mung beans for extra flair.

Now take a moment to admire your creation before diving in—you’ve earned every single bite!

Perfecting the Cooking Process

Start by soaking the sticky rice for at least four hours, then steam it until tender. While the rice cooks, prepare your coconut sauce for maximum flavor integration.

Add Your Touch

Feel free to customize your Thai mango sticky rice by adding toppings like sesame seeds or chopped nuts. You can also swap in different fruits based on what’s in season. For more inspiration, check out this Pineapple Mango Bruschetta recipe.

Storing & Reheating

Store leftover sticky rice in an airtight container in the fridge for up to three days. Reheat gently in the microwave with a splash of water to maintain moisture.

There was this one time I made Thai mango sticky rice for my friends, and they ended up fighting over the last bite! Their laughter filled my kitchen, and I realized this dessert brings people together like nothing else.

FAQ

What type of rice is best for Thai mango sticky rice?

Use glutinous or sticky rice specifically designed for desserts to achieve the right texture.

Can I use canned coconut milk instead of fresh?

Yes, canned coconut milk works perfectly and saves time without sacrificing flavor.

How do I know when my mangoes are ripe?

Choose mangoes that are slightly soft and fragrant; avoid those that are too hard or overly mushy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Thai Mango Sticky Rice

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Thai Mango Sticky Rice is a delightful dessert that brings the flavors of Thailand right to your kitchen. With its creamy coconut milk and sweet, ripe mangoes paired with perfectly cooked sticky rice, this dish will transport you to a tropical paradise with every bite. Easy to make and visually stunning, it’s perfect for summer gatherings or cozy nights in.

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Ingredients

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• 1 cup glutinous rice
• 1 cup full-fat coconut milk
• 1/3 cup granulated sugar
• 2 ripe mangoes (sliced)
• Pinch of salt
• Toasted sesame seeds or cooked mung beans for topping

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Instructions

1. Rinse the glutinous rice under cold water until clear. Soak for at least 4 hours or overnight.
2. Drain the soaked rice and steam it in a cheesecloth-lined basket over boiling water for 25-30 minutes until tender.
3. In a saucepan, combine coconut milk, sugar, and salt. Heat on low until sugar dissolves.
4. Pour half the coconut sauce over the cooked rice and fold gently; let it sit for 10 minutes.
5. Slice mangoes into strips or cubes.
6. Serve sticky rice on a plate with mango slices, drizzle remaining sauce on top, and sprinkle with toppings.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 23g
• Sodium: 5mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg