This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Mango sticky rice is a delicious tropical dessert originating from the streets of Thailand. The tart and floral taste of the mango complements perfectly with the sweetness of the coconut sauce, making this dessert absolutely irresistible!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Mangoes: Go for yellow mangoes like Autolfo, Champagne, or Philippine mangoes. These mangoes are already naturally sweet with a very silky and soft texture. Frozen mangoes may work as quick replacements, just let them defrost completely prior to using. In a pinch, you can also use the green and red varieties of mangoes, though these tend to be more fibrous, tougher in texture, and slightly more tangy than sweet.
Glutinous Rice: Also known as sticky rice, these are chewier and stickier than standard rice grains that will give that characteristic chew to the dessert!
Coconut milk, sugar, cornstarch, salt: Go for full-fat, canned coconut milk to get that rich, creamy taste and consistency for the coconut sauce.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the sticky rice by steaming your soaked rice in cheese cloth until tender. Set aside.
To make the coconut sauce, heat together the coconut milk and sugar.
Pour 2/3 cup of the coconut sauce onto the sticky rice and combine.
Thicken the remaining 1/3 cup of coconut sauce with a cornstarch slurry to pour on top of the dessert.
Serve the sliced mangoes with the coconut sticky rice, thickened coconut sauce, and top with sesame seeds.
Cooking Tips
Steam your sticky rice: For the best texture and consistency, steam your rice using a bamboo or metal steamer. This is the traditional way that will prevent your sticky rice from being overly mushy. While not ideal, you can also try using a rice cooker or cooking the rice over stove top. Just be sure to adjust the water content accordingly and to cook the rice until it’s soft and tender.
Use fresh, in-season mangoes: The best time to serve this dessert is in the peak mango seasons which typically run from May to September. Not only are they sweeter with a better flavor, but they overall have greater nutritional value as well!
Customize your coconut sauce: Feel free to add more or less sugar according to your taste preference!
FAQs (Frequently Asked Questions)
How do I store leftovers?
The sticky rice should keep for about 24 hours when refrigerated in an airtight container. To soften the rice, simply microwave or heat over stovetop until fully warmed through and no longer dry in consistency (you may need to add a couple tablespoons of water or coconut milk if the rice has lost too much moisture).
*Be sure to keep the sticky rice, salted coconut sauce, and the mangoes separate until serving for best texture.
Can I boil or microwave my rice?
While not ideal as steaming is definitely preferred for best texture, it is possible to cook the sticky rice over stove top, rice cooker (if you have the setting function), or even microwaved.
Can I make this for more people?
You definitely can, simply double or triple the recipe ingredients to meet your intended amount of people you plan to serve it to.
Looking for more EASY MANGO RECIPES? Here’s a couple more from our mango series:
Mango Sticky Rice Recipe
Mango sticky rice is a delicious tropical dessert originating from the streets of Thailand. The tart and floral taste of the mango complements perfectly with the sweetness of the coconut sauce, making this dessert absolutely irresistible!
Keep the screen of your device on
Ingredients
1 cup glutinous (sticky) rice, rinsed and drained
1 cup coconut milk
1/2 cup sugar
Cornstarch Slurry (1.5 teaspoon cornstarch dissolved with 1 tablespoon cold water)
1/4 teaspoon kosher salt
1 mango per person, peeled and sliced (Autolfo, Champagne, or Philippine mangoes are great)
Toasted sesame seeds (optional)
Directions
- To prepare the rice: place the glutinous rice in a medium, heat-proof bowl. Heat just enough water to cover the rice until boiling, then pour the boiling water over the rice to soak for 25 minutes. Drain well after soaking.
- Line a steam basket with cheese cloth and spread the soaked rice evenly onto the cloth. Fold the excess corners to the center to cover the rice. Steam the rice for 25 to 35 minutes, or until the sticky rice is tender. Transfer the cooked rice to a separate bowl and set aside.
- To prepare the coconut sauce: in a pot over medium heat, combine together the coconut milk and sugar. Heat this mixture, stirring occasionally, just until the sugar dissolves.
- Scoop out 2/3 cup of the coconut sauce, and combine with the cooked rice. Gently mix with a spatula or wooden spoon to combine, then cover, and let the rice soak in the coconut mixture for at least 20 minutes with a lid on, or until it has fully absorbed the sauce (you’ll know it’s done when the rice isn’t soggy or wet anymore).
- With the remaining 1/3 cup of coconut sauce in the pot, add in the prepared cornstarch slurry and salt. Continue to heat the mixture over medium heat, stirring frequently, until thickened to your desired consistency. Set aside until serving.
- To serve: place a generous scoop of the coconut rice onto a serving plate. Lay the fresh mangoes beside the rice, and spoon the thickened coconut sauce on top. Sprinkle on the sesame seeds, if desired. Enjoy immediately.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Pingback: Peach Mango Pie (Jollibee copycat) | Iankewks
Pingback: Classic Mango Float | Iankewks