Mango Sticky Rice is a delightful Thai dessert that combines the sweetness of fresh mango with the creamy richness of coconut-flavored sticky rice. This dish is not only delicious, but it’s also easy to prepare, making it a favorite among both novice cooks and seasoned chefs. Its vibrant colors and unique flavors make it the perfect treat for any occasion, whether it’s a family dinner or a summer gathering with friends.
Why Make This Recipe
There are many reasons to make Mango Sticky Rice. It’s a simple recipe that requires just a few ingredients, and it’s incredibly satisfying. The sweet and creamy rice pairs perfectly with the juicy mango, offering a delightful contrast of textures. Plus, making this dish at home lets you control the sweetness and use fresh, ripe mangoes. It’s also a wonderful way to impress guests with your cooking skills while bringing a taste of Thailand to your table.
How to Make Mango Sticky Rice
Ingredients:
- 2 cups sushi rice (or sticky rice)
- 2 (13.66-ounce) cans coconut milk (full fat)
- ⅔ cup granulated sugar (½ cup for less sweetness)
- 1 pinch salt
- 3 ripe mangoes (sliced thin)
- 1 teaspoon toasted or black sesame seeds (optional, for garnish)
Directions:
- Start by adding 2 cups of sushi rice to a medium-sized bowl. Rinse the rice 2-3 times until the water runs clear. Cover the rice with warm water and soak for at least 2 hours, or overnight if you can.
- After the rice has soaked, line a colander or fine mesh sieve with cheesecloth or a thin, clean kitchen towel. Pour the rice into it and wrap it tightly with the cheesecloth, squeezing out any excess water.
- Get a large pot and put an inch or two of water in the bottom. Bring the water to a boil, then place a steaming rack or basket in the pot. Put the rice wrapped in the cheesecloth in the basket and cover it. Steam for 20-25 minutes, or until the rice is translucent.
- Once the rice is done, remove it from the heat and transfer it to a medium bowl. Cover it to keep warm.
- To make the coconut sauce, combine 2 cans of coconut milk, a pinch of salt, and ⅔ cup of granulated sugar in a medium pot. Bring this mixture to a simmer over medium heat and cook for 3-4 minutes, until the sugar dissolves.
- Slowly pour the warm coconut sauce over the warm rice, stirring gently to help the rice absorb the sauce. Serve portions onto plates or bowls, sprinkle with toasted or black sesame seeds if desired, and enjoy with sliced ripe mangoes on the side.
How to Serve Mango Sticky Rice
Mango Sticky Rice is best served warm or at room temperature. Place a scoop of the sticky rice on a plate, and arrange the thinly sliced mango beside or on top of the rice. Drizzle some coconut sauce over the top and finish with a sprinkle of sesame seeds for an extra touch. It makes an impressive and beautiful dessert that is sure to wow anyone.
How to Store Mango Sticky Rice
If you have any leftovers, store the rice and mangoes separately in airtight containers in the refrigerator. The sticky rice can last for about 2-3 days, while the mangoes are best used within a day or two for optimal freshness. To reheat the sticky rice, you can steam it again or microwave it with a little extra coconut milk to add moisture.
Tips to Make Mango Sticky Rice
- Use short-grain sushi rice or sticky rice for the best texture.
- Ensure your mangoes are perfectly ripe for the sweetest flavor.
- Adjust the sugar level in the coconut sauce to suit your taste.
- To enhance the dish, consider adding a pinch of pandan leaf or a dash of vanilla extract to the coconut sauce.
Variations
You can experiment with variations of Mango Sticky Rice by incorporating different fruits or toppings. Try adding sliced bananas or a sprinkle of crushed peanuts for an extra crunch. For a twist, consider incorporating flavored coconut milk, such as a pandan or taro-infused version.
FAQs
1. Can I use regular rice instead of sushi rice?
Yes, but it’s best to use sticky or glutinous rice for the authentic texture of this dish.
2. How do I know if my mangoes are ripe?
Look for mangoes that are slightly soft to the touch and have a sweet aroma.
3. Can I make this dessert ahead of time?
Yes, you can prepare the rice and coconut sauce in advance. Just store them separately and assemble the dish before serving.
Mango Sticky Rice is a sweet and satisfying treat that’s perfect for any occasion. With its simple ingredients and easy steps, it’s a great recipe to try in your kitchen!
Mango Sticky Rice
Ingredients
Main ingredients
- 2 cups sushi rice (or sticky rice) Short-grain sushi rice for best texture.
- 2 cans coconut milk (full fat, 13.66 ounces each)
- ⅔ cup granulated sugar Adjust to ½ cup for less sweetness.
- 1 pinch salt
- 3 pieces ripe mangoes (sliced thin) Ensure mangoes are perfectly ripe.
- 1 teaspoon toasted or black sesame seeds Optional, for garnish.
Instructions
Preparation
- Rinse the rice 2-3 times until the water runs clear. Soak the rice in warm water for at least 2 hours, or overnight.
- After soaking, line a colander with cheesecloth, pour the rice into it, and squeeze out the excess water.
Cooking
- In a large pot, bring an inch or two of water to a boil. Place a steaming rack in the pot and put the wrapped rice in the basket. Steam for 20-25 minutes until the rice is translucent.
- Transfer the cooked rice to a bowl and cover to keep warm.
- In a medium pot, combine coconut milk, salt, and sugar. Bring to a simmer and cook for 3-4 minutes until the sugar dissolves.
- Pour the warm coconut sauce over the warm rice, stirring gently to help absorb.
Serving
- Serve the sticky rice warm or at room temperature with sliced mangoes on the side. Drizzle with coconut sauce and sprinkle with sesame seeds.
