Mango Sticky Rice Recipe
Mango Sticky Rice is a classic Thai dessert featuring sweet sticky rice cooked to perfection and infused with creamy coconut milk. Served alongside ripe, juicy mango slices and topped with a luscious coconut sauce and optional toasted sesame seeds, this dish balances rich and fruity flavors with a delightful texture contrast.
- Prep Time: 15 minutes soaking time not included
- Cook Time: 25 minutes steaming + 10 minutes sauce preparation
- Total Time: 1 hour 50 minutes (including minimum 1-hour rice soaking)
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Sticky Rice
- 1 cup uncooked sticky rice
- 2 teaspoons cornstarch (optional)
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons water (for cornstarch slurry, optional)
Fruit & Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Prepare the Sticky Rice: Rinse the sticky rice under tap water, gently stirring with your hand, then drain to remove excess starch. Repeat the rinsing process once more. Add cold water to cover the rice and soak it for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse again and drain thoroughly.
- Steam the Rice: Transfer the soaked rice into a heatproof bowl. Fill a steamer with about 2 inches of water making sure the water does not touch the rice bowl. Place the bowl on the steaming rack inside the steamer and cover. Bring the water to a boil over medium-high heat; once steaming, reduce to medium heat and steam the rice for 20 to 25 minutes until fully cooked with no hard bits in the center. Remove from heat and keep covered while preparing the sauce.
- Make the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Warm over medium to medium-low heat until the mixture is hot and sugar dissolves completely, avoiding bringing it to a boil.
- (Optional) Thicken the Sauce: If the coconut milk is too thin, mix the cornstarch with 4 tablespoons of water to create a slurry. Stir half of this slurry into the warm coconut sauce immediately to thicken it slightly. Adjust by adding more slurry or water for desired consistency. The sauce should be thick enough to coat the back of a spoon but not overly dense.
- Mix Rice and Sauce: Using oven mitts, carefully remove the steamed rice bowl from the steamer. Pour about 1 cup of the prepared coconut sauce over the rice and stir well until the sauce is fully absorbed.
- Cool the Mixture: Allow the rice and coconut sauce mixture to cool to room temperature or lukewarm before serving to enhance flavor and texture.
- Serve: Portion about 1/3 cup of the coconut-infused sticky rice into several small serving bowls or plates. Arrange the sliced mango beside the rice. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired. Enjoy immediately.
Notes
- Soaking the rice overnight improves texture and cooking consistency.
- Do not let the coconut sauce boil to prevent separation.
- Cornstarch slurry is optional and used only if the coconut milk is thin; adjust thickness to your preference.
- Serving mango sticky rice lukewarm or at room temperature enhances the sweetness and mouthfeel.
- Toasted sesame seeds add a lovely nutty flavor and crunch but can be omitted for allergy reasons.
Keywords: Mango Sticky Rice, Thai dessert, coconut milk sticky rice, tropical dessert, steamed sticky rice
Find it online: https://nayabaker.com/mango-sticky-rice-recipe/
