Irresistible Mango Sticky Rice: A Tropical Delight Recipe

Mango sticky rice is a delightful treat that combines the sweetness of ripe mangoes with the creamy richness of coconut rice. This dish is not just a dessert; it’s like a tropical vacation for your taste buds, transporting you to sun-drenched beaches and warm breezes. The texture is a heavenly balance between chewy and smooth, while the aroma of coconut wafts through the air, whispering promises of indulgence.

I first discovered mango sticky rice during a family trip to Thailand. We sat at a street vendor’s stall, savoring each bite as if it were the last dessert on Earth. Since then, it has become my go-to dish for gatherings and lazy Sundays alike, bringing smiles (and happy bellies) to everyone who tries it.

I’ll never forget when I surprised my family with this dish after a long day at work; their eyes lit up like kids on Christmas morning.

Essential Ingredients

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

• Sticky Rice: Opt for glutinous or sweet rice specifically designed for desserts; it offers the perfect chewy texture.

• Coconut Milk: Use full-fat coconut milk for creaminess; light versions will make your rice sad and dry.

• Mangoes: Look for ripe mangoes that yield slightly when pressed; they should be sweet and juicy.

• Sugar: Regular granulated sugar works best; adjust the amount based on your sweetness preference.

• Salt: A pinch of salt enhances the flavors without making it taste salty—think of it as the secret ingredient.

• Sesame Seeds or Mung Beans (optional): Toasted sesame seeds or mung beans add an extra crunch and visual appeal.

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

Let’s Make it together

Prepare the Sticky Rice: Rinse about two cups of sticky rice under cold water until the water runs clear. Soak it in water for 4-6 hours or overnight for fluffy goodness.

Cook the Sticky Rice: Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth over boiling water for about 30-40 minutes until tender and translucent.

Create the Coconut Sauce: While your rice steams, combine one cup of coconut milk with half a cup of sugar and a pinch of salt in a saucepan over medium heat. Stir until dissolved but don’t boil—that would be tragic.

Mix Coconut Sauce with Rice: Once your sticky rice is cooked, transfer it to a bowl. Pour half of your coconut sauce over it while it’s still warm. Let it soak for about 20 minutes so all those flavors can mingle.

Slice Your Mangoes: While waiting, peel and slice your ripe mangoes into thin wedges. Aim for presentation-worthy slices that look like they belong on Instagram.

Serve It Up!: To serve, place a generous scoop of sticky rice on a plate alongside mango slices. Drizzle remaining coconut sauce over everything, then sprinkle toasted sesame seeds or mung beans on top if using—voilà!

With every bite of this mouthwatering dish, you’ll experience a delightful symphony of flavors that will keep you coming back for more!

Perfecting the Cooking Process

Start by soaking the sticky rice for at least four hours. Cook it using a steamer for best results. Meanwhile, prepare the coconut sauce by simmering coconut milk, sugar, and salt until everything dissolves nicely.

Add Your Touch

Try adding pandan leaves while cooking the rice for extra aroma and flavor. You can also drizzle some toasted sesame seeds or crushed peanuts on top for added crunch and visual appeal.

Storing & Reheating

Store leftover Mango Sticky Rice in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, adding a splash of water to keep it moist.

Sharing this dessert at family gatherings always brings smiles; my relatives argue over who gets the last bite! It’s moments like these that remind me why I love cooking.

FAQ

What type of rice is best for Mango Sticky Rice?

Use glutinous or sticky rice for the best texture and flavor.

Can I use canned mango instead of fresh?

Fresh mango offers better flavor; canned can be used in a pinch but lacks freshness.

Is it possible to make this recipe vegan?

Yes, the recipe is naturally vegan as it uses coconut milk and no animal products.

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Mango Sticky Rice

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• Author: Ethan Brooks
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Mango sticky rice is a luscious dessert that perfectly marries sweet, ripe mangoes with creamy coconut-infused sticky rice. This Thai classic offers a delightful tropical experience with every bite, making it an irresistible treat for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish will bring smiles and satisfaction to everyone at the table.

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Ingredients

Scale 1x2x3x

• 2 cups glutinous (sticky) rice
• 1 cup full-fat coconut milk
• 2 ripe mangoes, peeled and sliced
• ½ cup granulated sugar (adjust to taste)
• 1 pinch salt
• Toasted sesame seeds or mung beans (optional for garnish)

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Instructions

1. Rinse the sticky rice under cold water until the water runs clear. Soak for 4-6 hours or overnight.
2. Drain and steam the soaked rice in a bamboo steamer lined with cheesecloth for 30-40 minutes until tender.
3. In a saucepan over medium heat, combine coconut milk, sugar, and salt; stir until dissolved (do not boil).
4. Once cooked, mix half of the coconut sauce into the warm sticky rice and let it absorb for 20 minutes.
5. Serve by placing sticky rice on a plate alongside mango slices, drizzling with remaining coconut sauce, and garnishing with sesame seeds or mung beans if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 16g
• Sodium: 5mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: For added flavor, try incorporating pandan leaves while cooking the rice. Experiment with different mango varieties to discover unique sweetness profiles.