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Mango Sticky Rice

A tropical delight, this Mango Sticky Rice combines sweet sticky rice with luscious ripe mango and creamy coconut milk for an unforgettable dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: Southeast Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sticky Rice
  • 1 cup sticky rice, soaked overnight Use glutinous rice for the best texture.
  • 1 cup coconut milk Look for full-fat coconut milk.
  • 5/8 cup granulated sugar Adjust for sweetness preference.
  • 1/4 teaspoon salt Enhances the sweetness.
  • 3 leaves pandan leaves Adds fragrant aroma; use extract if unavailable.
  • 3/4 cup coconut milk (for sauce) Separated from the first cup for drizzling.
  • 1 tablespoon corn starch Helps thicken the coconut sauce.
  • 2 ripe mangoes Look for Haden or Nam Dok Mai varieties.
  • toasted white sesame seeds For garnish.
  • fried split mung beans Optional addition.

Method
 

Preparation
  1. Bring a pot of water to a hard boil. Place a steamer basket on top and line it with cheesecloth.
  2. Add the soaked sticky rice to the steamer and cover with a lid. Steam the rice for 30 minutes or until it’s tender and sticky.
  3. While the sticky rice is steaming, combine 1 cup of coconut milk, ¼ teaspoon of salt, and 5/8 cup of granulated sugar in a pot with the pandan leaves. Bring to a gentle boil while stirring to dissolve the sugar.
  4. In another pot, combine ¾ cup of coconut milk and ¼ teaspoon of salt. Bring to a gentle boil, then whisk in 1 tablespoon of corn starch until slightly thickened. Remove from heat and set aside.
  5. Once the sticky rice is cooked, transfer it to a mixing bowl, discard the pandan leaves, and pour the coconut syrup over the rice. Gently mix with a spatula and let it absorb the syrup for 20-30 minutes.
  6. Slice the mangoes lengthwise on both sides of the stone and score a lattice pattern on the flesh without cutting through the skin.
  7. On a serving plate, arrange the sweet sticky rice and mango slices side by side. Drizzle the salty coconut sauce generously over the sticky rice. Garnish with toasted white sesame seeds and fried split mung beans.

Notes

Store leftovers in an airtight container for up to 3 days. The coconut syrup and sticky rice can be prepared a day in advance. This dessert evokes nostalgia and makes a beautiful presentation when served.