When the sweet aroma of coconut meets the tender, luscious mango in a bowl of Thai mango sticky rice, life feels just a bit sweeter. This dessert is like a warm hug on a plate, blending creamy, sticky rice with the rich flavor of coconut milk and the juicy brightness of ripe mangoes. For more inspiration, check out this delicious dessert recipes recipe.
Picture this: it’s a warm evening, and you’re sitting outside with friends, enjoying some laughter and lovely company. Suddenly, someone brings out a platter of Thai mango sticky rice. Your mouth waters as you take in its beautiful presentation. The anticipation builds as you dive into this heavenly treat.
Why You'll Love This Recipe
- The ease of preparation will surprise you; even beginner cooks can nail it
- The combination of flavors creates an unforgettable experience for your taste buds
- Visually stunning, it brightens up any meal or gathering with its vibrant colors
- This dessert is versatile enough to be served at any occasion, from casual dinners to fancy celebrations
I remember the first time I made Thai mango sticky rice for my friends during our monthly potluck. Their delighted reactions were priceless; they practically begged for the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Glutinous Rice: Look for high-quality glutinous rice (also called sticky rice) for the perfect texture.
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Coconut Milk: Use full-fat coconut milk for a rich and creamy flavor that elevates the dish.
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Sugar: Granulated or palm sugar works well; it adds sweetness without overpowering other flavors.
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Salt: Just a pinch balances the sweetness and enhances the overall flavor profile.
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Mangoes: Select ripe, juicy mangoes for natural sweetness and vibrant color; they should yield slightly when pressed.
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Sesame Seeds (optional): Toasted sesame seeds make a delightful garnish that adds texture and visual appeal.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Thai Mango Sticky Rice
Prepare the Rice: Rinse 1 cup of glutinous rice under cold water until the water runs clear to remove excess starch. Soak it in water for at least 4 hours or overnight for best results.
Steam the Rice: Drain soaked rice and place it in a steamer lined with cheesecloth or parchment paper. Steam over simmering water for about 25-30 minutes until tender and translucent.
Make Coconut Sauce: In a saucepan over low heat, combine 1 cup of coconut milk with half a cup of sugar and a pinch of salt. Stir until sugar dissolves but do not boil.
Add Coconut Sauce to Rice: Once the rice is cooked, transfer it to a large bowl. Pour half of the coconut sauce over the hot rice, mixing gently to combine without breaking grains.
Prepare Mangos: While the rice cools slightly, peel and slice two ripe mangoes into thin strips or cubes, creating beautiful pieces that will complement your sticky rice.
Serve It Up!: To serve, scoop a generous portion of sticky rice onto each plate alongside sliced mangoes. Drizzle with remaining coconut sauce and sprinkle with toasted sesame seeds if desired.
Enjoy every bite! This delightful blend of textures and flavors will have everyone coming back for more!
You Must Know
- Thai mango sticky rice is a delightful dessert that beautifully combines sweet, creamy coconut with the fresh, juicy taste of mango
- The texture is a wonderful interplay of sticky and smooth, making it a crowd-pleaser at any gathering
Perfecting the Cooking Process
To achieve perfect Thai mango sticky rice, soak the rice for at least 3 hours before cooking. This ensures each grain becomes perfectly tender and sticky.
Add Your Touch
Consider adding a sprinkle of sesame seeds or crushed peanuts for added crunch and flavor. You can also swap ripe mango for another fruit if you need to.
Storing & Reheating
Store leftover Thai mango sticky rice in an airtight container in the fridge for up to two days. Reheat gently in the microwave, adding a splash of coconut milk if needed.
Chef's Helpful Tips
- Properly rinsing your sticky rice before soaking helps remove excess starch for better texture
- Always choose ripe, sweet mangos for optimal flavor
- When serving, drizzle additional coconut sauce on top for extra richness
Experiencing that first bite of Thai mango sticky rice always brings back memories of summer trips to Thailand with my family, where we savored this treat every day!
FAQ
How do I choose ripe mangoes for this recipe?
Look for mangoes that yield slightly to pressure and have a sweet aroma near the stem.
Can I make Thai mango sticky rice ahead of time?
Yes, you can prepare the rice and sauce beforehand; just assemble everything just before serving.
What alternatives can I use if I don’t have coconut milk?
You can substitute with almond milk or cashew cream for a different but delicious flavor profile.
Thai Mango Sticky Rice
- Total Time: 40 minutes
- Yield: Serves 4
Description
Thai Mango Sticky Rice is a delightful dessert that combines the rich creaminess of coconut milk, tender sticky rice, and the vibrant sweetness of ripe mangoes. This simple yet elegant dish is perfect for any occasion, whether it’s a casual dinner or a festive celebration. With its beautiful presentation and enticing flavors, it’s sure to impress your guests and become a favorite in your recipe repertoire.
Ingredients
- 1 cup glutinous rice
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- 1 pinch salt
- 2 ripe mangoes (sliced)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Rinse glutinous rice under cold water until clear, then soak for at least 4 hours or overnight.
- Drain soaked rice and steam in a lined steamer for 25-30 minutes until tender.
- In a saucepan over low heat, combine coconut milk, sugar, and salt; stir until sugar dissolves.
- Mix half of the coconut sauce with the cooked rice gently.
- Slice mangoes while rice cools; serve sticky rice with sliced mango on the side.
- Drizzle with remaining coconut sauce and sprinkle with sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg