Thai mango sticky rice is like a tropical vacation for your taste buds. Imagine a luscious mound of sticky rice, kissed by sweet coconut milk, topped with ripe, juicy mangoes that practically dance on your plate. The aroma wafts through the air, inviting you to take that first bite, which promises a delightful explosion of flavors and textures—smooth, creamy, and refreshingly fruity all at once.
This dish brings back memories of lazy afternoons spent in bustling Thai markets. As I savored each mouthful, I felt transported to sun-soaked streets filled with the sounds of laughter and sizzling street food. Perfect for summer gatherings or when you need a pick-me-up dessert, Thai mango sticky rice delivers an experience as unforgettable as the dish itself. For more inspiration, check out this delicious dessert recipes recipe.
Why You'll Love This Recipe
- This Thai mango sticky rice is incredibly easy to prepare, making it perfect for both novice cooks and seasoned chefs
- The combination of sweet mango and creamy coconut creates a flavor profile that’s simply irresistible
- Its vibrant colors make it a stunning centerpiece for any dessert table
- Versatile enough to be served warm or chilled, it’s the ultimate treat for any occasion
I remember making this dish for friends who were skeptical about trying anything new. Their surprised faces turned into pure delight after just one bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sweet Sticky Rice: Look for glutinous rice; its chewy texture is essential for that perfect bite.
Coconut Milk: Use full-fat coconut milk for a rich and creamy sauce that enhances the flavors.
Fresh Mangoes: Choose ripe mangoes that yield slightly; they should be sweet and fragrant.
Sugar: A touch of sugar helps balance the flavors; adjust according to your sweetness preference.
Salt: Just a pinch elevates the dish by enhancing the sweetness of the coconut milk.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Thai Mango Sticky Rice
Prepare the Sticky Rice: Start by rinsing 1 cup of sweet sticky rice under cold water until it runs clear. Soak it in water for at least 4 hours or overnight for optimal texture.
Steam the Rice: Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam over simmering water for about 20-30 minutes until tender and translucent.
Make Coconut Sauce: In a saucepan over medium heat, combine 1 cup of coconut milk, 1/3 cup sugar, and a pinch of salt. Stir gently until sugar dissolves; avoid boiling to maintain creaminess.
Combine Rice and Sauce: Once the rice is cooked, transfer it to a bowl and pour half of the coconut sauce over it. Stir well and let it sit for about 15 minutes to absorb those delicious flavors.
Serve with Mango: Slice ripe mangoes into thin strips while waiting for the rice to absorb flavors. Plate a generous portion of sticky rice alongside fresh mango slices.
Garnish and Enjoy: Drizzle remaining coconut sauce over the top; sprinkle with sesame seeds or mung beans if desired. Serve warm or chilled—either way, you’re in for a treat!
You Must Know
- Thai mango sticky rice is an amazing dessert that combines sweet, juicy mangoes with creamy coconut rice
- The dish is perfect for summer, offering a delightful balance of flavors and textures
- It’s easy to prepare, making it a great option for any occasion
Perfecting the Cooking Process
To achieve the best Thai mango sticky rice, soak the glutinous rice for at least four hours before cooking. Steam it gently until fluffy, then mix with warm coconut milk for a creamy texture.
Add Your Touch
Feel free to enhance your Thai mango sticky rice by adding toppings like toasted sesame seeds or crushed nuts. You can also experiment with different types of sweet fruits for variety.
Storing & Reheating
Store leftover Thai mango sticky rice in an airtight container in the fridge for up to three days. Reheat gently in the microwave with a splash of coconut milk to maintain moisture.
Chef's Helpful Tips
- For the best flavor, use ripe, sweet mangoes; they make all the difference in this dish
- Always taste your coconut milk mixture before adding it to the rice; adjust sweetness as needed
- Steaming rather than boiling ensures perfectly fluffy rice every time
Sharing my first attempt at making Thai mango sticky rice brings back fond memories of my friends’ delighted faces when they tasted it. Their smiles made me realize how food truly connects us.
FAQ
What type of rice should I use for Thai mango sticky rice?
Use glutinous or sticky rice for the best texture and flavor in this dessert.
Can I use canned coconut milk?
Yes, canned coconut milk works perfectly and saves you time while ensuring creaminess.
How do I know when the mango is ripe?
A ripe mango will feel slightly soft and have a sweet aroma near the stem end.
Thai Mango Sticky Rice
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
Description
Thai mango sticky rice is a delightful dessert that transports you to the vibrant streets of Thailand. This dish features sweet, juicy mangoes paired with creamy coconut-infused sticky rice, creating a tropical experience for your taste buds. Perfect for summer gatherings or as a comforting treat, this recipe is not only easy to make but also visually stunning.
Ingredients
- 1 cup glutinous (sticky) rice
- 1 cup full-fat coconut milk
- 2/3 cup sugar (adjust to taste)
- 1 ripe mango (sliced)
- Pinch of salt
Instructions
- Rinse the sticky rice until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Drain and steam the soaked rice in a cheesecloth-lined steamer over simmering water for 20-30 minutes until tender.
- In a saucepan, heat coconut milk, sugar, and salt over medium heat until sugar dissolves; do not boil.
- Mix half of the coconut sauce into the warm sticky rice and let it sit for 15 minutes to absorb flavors.
- Plate the sticky rice and serve with sliced mango on the side. Drizzle remaining coconut sauce over the top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 recipe (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
