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- 1 cup sticky rice (glutinous rice) - 1 ½ cups coconut milk - ½ cup sugar - 2 ripe mangoes, peeled and sliced into thin wedges To make Mango Sticky Rice, start with sticky rice. This rice has a unique texture. It becomes soft and chewy when cooked. Next, you'll need coconut milk. It adds rich creaminess. Sugar sweetens the dish, balancing the flavors. Finally, ripe mangoes give a fresh, fruity taste. - 1 tablespoon sesame seeds or boiled mung beans for garnish - Fresh mint leaves For garnish, you can add sesame seeds or boiled mung beans. They add a nice crunch. Fresh mint leaves give a pop of color and aroma. These make your dessert look even better. - ¼ teaspoon salt Salt is essential here. It enhances the sweetness of the coconut sauce. A little salt goes a long way in improving flavor. {{ingredient_image_2}} To start, rinse the sticky rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch. After rinsing, soak the rice in a bowl of water for at least 4 hours. For the best results, soak it overnight in the fridge. Once the rice has soaked, drain it using a fine mesh strainer. Next, transfer the rice to a steamer lined with cheesecloth or a bamboo steamer basket. Place this over a pot of boiling water. Cover and steam the rice for about 20 to 30 minutes. It should become tender and sticky. While the rice steams, make the coconut sauce. In a medium saucepan, mix coconut milk, sugar, and salt. Heat this on low, stirring often until the sugar dissolves. Set aside about ⅓ cup of the sauce for later drizzling. After the sticky rice is cooked, put it in a large mixing bowl. Pour the remaining coconut sauce over the warm rice. Gently fold the rice and sauce together until they are well mixed. Let it sit for 10 to 15 minutes. This allows the rice to soak up the tasty coconut flavor. To serve, create a mound of sticky rice on each plate. Then, arrange slices of mango next to the rice. Drizzle the reserved coconut sauce over the rice and mango. For added crunch, sprinkle sesame seeds or boiled mung beans on top. To make the best sticky rice, avoid common mistakes. First, don't skip rinsing the rice. Rinsing removes extra starch. This helps the rice stick well but not too much. Next, soaking time is key. Soak your rice for at least 4 hours. Overnight soaking is best. This helps the rice cook evenly and become tender. You can adjust the sweetness of your coconut sauce. If you like it sweeter, add more sugar. If you prefer less sweetness, reduce the sugar amount. You can also add flavors like pandan or vanilla. These flavors make the sauce more unique and tasty. For creative plating, think about how to stack your rice and mango. Create a nice mound of rice. Arrange mango slices next to the rice. Drizzle the coconut sauce over both. For garnishes, sprinkle sesame seeds or mung beans on top. You can also add fresh mint leaves for color and aroma. This will make your dish look even more appealing. Pro Tips Use Fresh Mangoes: Choose ripe, sweet mangoes for the best flavor. Look for mangoes that yield slightly when gently pressed, indicating ripeness. Soak the Rice: Soaking the sticky rice overnight will yield the best texture, making it extra tender and sticky after cooking. Adjust Coconut Sauce Sweetness: Taste the coconut sauce before mixing it with the rice. Feel free to adjust the sugar to your preference for sweetness. Presentation Matters: For an appealing presentation, use a ring mold to shape the sticky rice, then carefully remove it before adding the mango and sauce. {{image_4}} You can easily make mango sticky rice vegan and dairy-free. First, swap regular sugar for coconut sugar or agave syrup. This keeps your dish sweet while staying vegan. Ensure your coconut milk is dairy-free. Many brands offer pure coconut milk, but always check the label. This way, you get the creamy texture without any dairy. Mango is the star of this dish, but you can add other fruits. Try ripe bananas, fresh pineapple, or sweet papaya. These fruits pair well with sticky rice. For seasonal fruit, consider berries in summer or persimmons in fall. Each fruit brings a new twist to your dessert. You can serve mango sticky rice in many ways. For small gatherings, make individual servings. Use small bowls or cups for a fun touch. If you're having a big party, create a sharing platter. Arrange sticky rice and mango beautifully for all to enjoy. You can also add toppings like toasted coconut, nuts, or a drizzle of honey. These extra touches make your dessert even more special. To store leftover mango sticky rice, let it cool first. Place it in a clean, airtight container. This keeps the rice fresh and prevents it from drying out. Use glass or plastic containers for best results. Make sure to eat the leftovers within three days for the best taste. To freeze sticky rice, first cool it completely. Then, portion it into small bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw the rice in the fridge overnight. Reheat it gently in a steamer or microwave but add a splash of coconut milk for moisture. This helps keep the rice soft and sticky. - Sticky rice: Up to one year if kept dry. - Coconut milk: Unopened cans last 2-5 years, but opened should be used within a week. - Sugar: Indefinite if stored in a cool, dry place. - Mangoes: Best eaten within a few days of ripening but can last a week in the fridge. Watch for signs of spoilage like mold, off smells, or changes in color. Always trust your senses! The best rice for Mango Sticky Rice is glutinous rice. This rice is sticky and chewy when cooked. It holds the flavors of the coconut sauce well. Regular rice will not give you the same texture or taste. You can find glutinous rice in Asian grocery stores or online. Yes, you can use canned coconut milk. It is a great choice for this recipe. Canned coconut milk is rich and creamy, giving your dish a nice flavor. Just make sure to choose a brand without added sugars or preservatives. This will keep the taste fresh and natural. Yes, this recipe is gluten-free. The main ingredients like glutinous rice and coconut milk do not contain gluten. Just be sure to check any additional ingredients, like sugar and salt, to ensure they are gluten-free. Most of the time, they are safe to use. You will know the sticky rice is done when it is soft and sticky. After steaming for 20-30 minutes, check it for a slight shine. The rice should not be crunchy or hard. It should clump together when you press it. If it looks and feels like this, it is ready to use. You can serve Mango Sticky Rice warm or cold. Some people enjoy it warm, while others prefer it chilled. If you like it warm, serve it right after making it. If you want to chill it, just let it cool and place it in the fridge for a bit. Either way, it tastes delicious! Mango sticky rice is a delightful blend of flavors, textures, and aromas. We explored its main ingredients, including sticky rice, coconut milk, and ripe mangoes. I shared step-by-step instructions to prepare and serve this treat, along with tips to get everything just right. Remember to experiment with toppings and enjoy the dish fresh or stored properly. This simple dessert offers endless possibilities, so have fun creating your perfect version. Trust me, both your taste buds and guests will thank you!

Mango Sticky Rice Delight

A delicious Thai dessert made with sticky rice, coconut milk, and ripe mangoes.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup sticky rice (glutinous rice)
  • 1.5 cups coconut milk
  • 0.5 cup sugar
  • 0.25 teaspoon salt
  • 2 pieces ripe mangoes, peeled and sliced into thin wedges
  • 1 tablespoon sesame seeds or boiled mung beans for garnish
  • optional Fresh mint leaves for a refreshing garnish

Instructions
 

  • Prepare the Sticky Rice: Begin by rinsing the sticky rice under cold running water. Continue rinsing until the water is clear to remove excess starch. After rinsing, soak the rice in a bowl of water for at least 4 hours, or for best results, allow it to soak overnight in the refrigerator.
  • Cook the Sticky Rice: Once the soaking time is complete, drain the rice using a fine mesh strainer. Transfer the rice to a steamer lined with cheesecloth or a bamboo steamer basket. Place the steamer over a pot of boiling water. Cover and steam the rice for approximately 20-30 minutes until it becomes tender and sticky.
  • Make the Coconut Sauce: While the rice is cooking, prepare the coconut sauce. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over low heat, stirring continuously until the sugar has completely dissolved. Once ready, set aside about ⅓ cup of the sauce for drizzling later.
  • Combine Rice with Coconut Sauce: Once the sticky rice is cooked, transfer it to a large mixing bowl. Pour the remaining coconut sauce over the warm rice. Gently fold the rice and sauce together until well combined, then let the mixture sit for 10-15 minutes to allow the rice to absorb the delicious coconut flavor.
  • Serve: To serve, create a mound of the sticky rice on each plate, then artfully arrange the slices of mango alongside. Drizzle the reserved coconut sauce generously over the rice and mango, then sprinkle with sesame seeds or boiled mung beans for added crunch and texture.
  • Garnish: For a lovely finishing touch, add a few fresh mint leaves on top or beside the dish to enhance both the visual appeal and aroma.

Notes

For best results, soak the rice overnight.
Keyword coconut, mango, sticky rice