Irresistible Mango Sticky Rice: A Tropical Delight Recipe

Mango Sticky Rice is like a tropical vacation on a plate, with its sweet, juicy mango and luscious coconut-infused rice. The aroma wafts through the air, teasing your senses and making your taste buds dance with anticipation. Every bite feels like a warm hug from Mother Nature herself, blending flavors that are both comforting and exotic.

I remember the first time I tried Mango Sticky Rice at a street fair in Thailand. The sweet aroma pulled me in, and I was hooked! It’s become my go-to dessert for family gatherings and summer barbecues, bringing smiles to everyone’s faces. Trust me, once you try it, you’ll want to make it for every occasion!

I recently made this delightful dish for a family get-together, and the compliments flowed like the coconut sauce I drizzled on top.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Glutinous Rice: Also known as sticky rice, it gives the dish its characteristic chewy texture.

• Coconut Milk: Use full-fat coconut milk for richness; light versions can be too watery.

• Fresh Mango: Choose ripe mangoes that yield slightly when pressed for optimal sweetness.

• Sugar: Regular granulated sugar works best; it dissolves easily into the coconut mixture.

• Salt: A pinch brings out the flavors of the coconut milk beautifully.

• Sesame Seeds or Mung Beans (optional): For garnish; they add a delightful crunch and visual appeal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for a culinary adventure that will transport you straight to Southeast Asia!

Soak the Rice: Start by rinsing one cup of glutinous rice until the water runs clear. Soak it in water for at least 4 hours or overnight for best results.

Cook the Rice: Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth over simmering water for about 30 minutes. It should turn translucent and sticky.

Make Coconut Sauce: In a small saucepan over low heat, combine one cup of coconut milk, half a cup of sugar, and a pinch of salt. Stir until sugar dissolves completely but don’t let it boil.

Combine Rice with Sauce: Once cooked, transfer the sticky rice to a bowl and pour about three-quarters of the warm coconut sauce over it. Let it sit for 15 minutes to absorb all that creamy goodness.

Prepare Mangoes: While waiting, peel two ripe mangoes and slice them into thin strips or wedges. The sweeter they are, the better!

Serve It Up!: To serve, scoop some sticky rice onto a plate alongside mango slices. Drizzle remaining coconut sauce on top and sprinkle with sesame seeds or mung beans if desired.

Enjoy this vibrant dish while it’s warm or chilled—either way, it’s pure bliss!

Perfecting the Cooking Process

Start by soaking the glutinous rice for at least 4 hours before steaming it for perfect texture. While the rice steams, prepare the coconut sauce for a harmonious blend of flavors.

Add Your Touch

Feel free to experiment with toppings like toasted sesame seeds or mung beans for added crunch. You can also adjust the sweetness of the coconut sauce to suit your palate.

Storing & Reheating

Store leftover Mango Sticky Rice in an airtight container in the fridge for up to three days. When reheating, gently warm it in a steamer to maintain its texture.

Sharing Mango Sticky Rice with friends brought back memories of my travels in Thailand, where street vendors served it with smiles and laughter. It always made me feel at home.

FAQ

What type of rice should I use for Mango Sticky Rice?

Use glutinous rice, also known as sticky rice or sweet rice, for the best results.

Can I make Mango Sticky Rice vegan?

Yes, this dish is naturally vegan if you use plant-based sweeteners and coconut milk.

How do I know when my mangoes are ripe?

Look for mangoes that give slightly when pressed; they should smell sweet and fragrant too.

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Mango Sticky Rice

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• Author: Ethan Brooks
• Total Time: 40 minutes
• Yield: Serves approximately 4

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Description

Mango Sticky Rice is a delightful Thai dessert that combines the sweetness of ripe mangoes with rich, coconut-infused sticky rice. This vibrant dish not only tantalizes your taste buds but also adds a touch of tropical charm to any occasion. With its simple preparation and stunning presentation, Mango Sticky Rice is perfect for family gatherings, summer barbecues, or a refreshing treat any time of the year. Experience the harmony of flavors and textures in every bite!

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Ingredients

Scale 1x2x3x

• 1 cup glutinous rice
• 1 cup full-fat coconut milk
• ½ cup granulated sugar
• 1 pinch salt
• 2 ripe mangoes
• Sesame seeds or mung beans (optional for garnish)

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Instructions

1. Rinse the glutinous rice until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth over simmering water for about 30 minutes until translucent and sticky.
3. In a small saucepan over low heat, combine coconut milk, sugar, and salt. Stir until sugar dissolves completely without boiling.
4. Transfer the cooked sticky rice to a bowl and pour three-quarters of the warm coconut sauce over it. Let it sit for 15 minutes to absorb.
5. Peel and slice the mangoes into thin strips.
6. To serve, place sticky rice on a plate alongside mango slices, drizzle with remaining coconut sauce, and sprinkle with sesame seeds or mung beans if desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 5mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Use ripe mangoes for optimal sweetness and flavor. Feel free to adjust the sweetness of the coconut sauce based on your preference. Leftover Mango Sticky Rice can be stored in an airtight container in the fridge for up to three days; reheat gently in a steamer.