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!
Ingredients
Scale
- 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)
Instructions
- Rinse the glutinous rice until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 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.
- In a small saucepan over low heat, combine coconut milk, sugar, and salt. Stir until sugar dissolves completely without boiling.
- 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.
- Peel and slice the mangoes into thin strips.
- 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.