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Insanely Easy Mango Sticky Rice

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A delightful Thai dessert combining sweet, ripe mangoes with creamy coconut milk and sticky rice, perfect for any gathering.

Ingredients

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  • 1 cup glutinous sticky rice
  • 1 ½ cups water
  • 1 cup coconut milk (full fat)
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup coconut milk
  • 2 tablespoons sugar
  • ⅛ teaspoon salt
  • 1 teaspoon cornflour (cornstarch mixed with 1 tablespoon water)
  • 2 ripe mangoes (peeled and sliced)
  • Toasted sesame seeds (optional or mung beans for garnish)

Instructions

  1. Rinse 1 cup of glutinous sticky rice under cold water until the water runs clear, removing excess starch.
  2. Soak the rice in a bowl of water for about 2-3 hours or overnight for the best texture.
  3. Drain the rice and place it in a steamer lined with cheesecloth or a clean kitchen towel.
  4. Steam the sticky rice over simmering water for 20-25 minutes until tender and translucent.
  5. Combine 1 cup of coconut milk, ¼ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir until the sugar dissolves.
  6. Add the cooked sticky rice to the coconut mixture, folding gently to combine. Let it sit for 20-30 minutes to absorb flavors.
  7. Mix ½ cup coconut milk, 2 tablespoons sugar, and ⅛ teaspoon salt in another saucepan over low heat until dissolved.
  8. Thicken the sauce by adding a mixture of 1 teaspoon cornflour with 1 tablespoon water, stirring until slightly thickened.
  9. Plate the sticky rice in bowls, topping it with sliced mangoes. Drizzle with the warm coconut sauce.
  10. Garnish with toasted sesame seeds or mung beans if desired for added texture. Serve immediately, enjoying it while it’s still warm for the best experience.

Notes

Use the freshest mango and high-quality coconut milk for optimal flavor. Soaking the sticky rice overnight gives the best texture.

Nutrition

Find it online: https://www.glutenfreez.com/mango-sticky-rice/