Mango Sticky Rice
A delightful Thai dessert that combines sweet mango with creamy coconut-flavored sticky rice, perfect for impressing guests and bringing a taste of Thailand to your table.
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.
Notes
Store leftovers of rice and mangoes separately in airtight containers. Sticky rice lasts 2-3 days; mangoes best used within a day or two for freshness. Reheat sticky rice by steaming or microwaving with a little extra coconut milk.