Mango Sticky Rice Recipe
Mango Sticky Rice is a traditional Thai dessert that is the perfect blend of chewy, fruity and sweet. It’s easy to make at home and the absolute best way to enjoy fresh mangos!
Servings 8 servings
Calories 451kcal
Equipment
- Large Bowl
- Strainer/Colander
- Small Pot
Ingredients
Sticky Rice Ingredients
- 1 ½ cups sticky rice
- 1 ½ cups coconut milk 1 13 oz can
- ¾ cup granulated sugar
- ½ tsp salt
Topping + Assembly Ingredients
- 1 cup coconut milk
- ½ cup granulated sugar
- ½ tsp salt
- 1 ½ tsp cornstarch
- Sesame seeds
- 4 yellow mangos Red mangos are easy to find in the US and are also totally fine for ease!, sliced or diced
Instructions
- Place the rice in a large bowl and cover it with water, swirling the rice in your hand so the water gets cloudy. Empty the water then refill it. Wash the rice 6-7 times or until the water runs clear.
- Add the rinsed and drained rice to a medium pot along with 1 ½ cups of water. Bring the water to a boil. Once boiling, reduce to a simmer, cover and allow the rice to cook for 15 minutes. Once 15 minutes has passed, remove the pot from the heat and allow it to sit, covered, for another 5 minutes.
- When the rice is almost done cooking, add the coconut milk, sugar, and salt together in a separate, small pot over medium heat. Stir until the sugar dissolves.
- When the rice and coconut milk mixture have each finished cooking, dump the rice into a large bowl. Drizzle about 1¼ cup of the coconut milk mixture onto the rice ¼ cup at a time, mixing between each addition. The rice should take on a pudding-like texture, so feel free to add more or less as needed to get this texture.
- Allow the sticky rice to cool to room temperature (you can also serve warm, if desired).
- While it is cooling, make the coconut sauce topping. To do so, add 1 cup of coconut milk, ½ cup granulated sugar, and ½ tsp salt into a small pot. Bring it to a simmer.
- Once simmering, mix the cornstarch with 1-2 tbsp of cold water in a small bowl to make a slurry. Add the slurry into the warm milk and mix again until the coconut milk thickens.
- To serve, place a mound of sticky rice on a plate or bowl, and drizzle it with the thickened coconut milk mixture and sprinkle sesame seeds on top.
- Place ½ of a mango (peeled and diced/sliced) next to the mound of rice. Serve and enjoy!
Notes
Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched using ThaiChef Food, MyHealthyDish, Mark Wiens.
- Coconut Milk: High-quality coconut milk is a must for this recipe! I tried using coconut cream but it was a bit too thick for this recipe.
- Salt:A dash of salt really brings out all the flavors
- Cornstarch: This helps thicken the topping into a syrup
- Sesame Seeds: Optional but delicious!
- Rub the rice grains between your hands to remove any excess starch.
- You can tell your rice is done when the color changes. The rice grains will turn vaguely transparent when they are fully cooked. Your rice should be sticky but not wet.
- Be sure and combine your rice and coconut milk while both are warm to allow them to combine fully. You can allow it to cool to room temperature after combining them if desired.
- Feel free to try out different toppings on your sticky rice. Yellow mung beans are an authentic and delicious choice.
- Mango sticky rice can be served warm or cold.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 77g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 357mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 28mg | Iron: 3mg