Delicious Mango Sticky Rice: An Easy Thai Dessert Recipe

Name: Delicious Mango Sticky Rice: An Easy Thai Dessert Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cups Glutinous Rice (Soaked for at least 4 hours, or overnight); 1 can (13.5 oz / 400ml) Coconut Milk (Full-fat, unsweetened); 1/2 cup Granulated Sugar (Adjust to taste); 1/2 teaspoon Salt; 2-3 large Fresh Mangoes (Ripe, peeled and sliced); 1 tablespoon Toasted Sesame Seeds (For garnish)

Learn how to make the classic Thai dessert, Mango Sticky Rice, with this easy-to-follow recipe. Sweet glutinous rice infused with rich coconut milk, served with fresh, ripe mango slices. A perfect blend of sweet and creamy, ideal for any occasion.

#Dessert

#Thai Food

#Mango

#Sticky Rice

#Easy Recipe

#Vegan

Perfectly arranged Mango Sticky Rice

Recipe Information

20m

Prep Time

25m

Cook Time

1h 5m

Total Time

Servings

Easy

Thai

English

Nutrition (per serving)

450

Calories

Protein

70g

Carbs

18g

Fat

Close-up of creamy sticky rice and mango

Ingredients

Glutinous Rice
(Soaked for at least 4 hours, or overnight)
2 cups
Coconut Milk
(Full-fat, unsweetened)
1 can (13.5 oz / 400ml)

Granulated Sugar
(Adjust to taste)
1 cup
Salt
1 teaspoon
Fresh Mangoes
(Ripe, peeled and sliced)
2 large
Toasted Sesame Seeds
(For garnish)
1 tablespoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fresh mango slices with coconut sauce

Instructions

0/5 completed

1
Rinse glutinous rice thoroughly until water runs clear. Soak the rice in cold water for at least 4 hours or overnight.
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4h
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Rinse glutinous rice thoroughly until water runs clear. Soak the rice in cold water for at least 4 hours or overnight.
4h
Soaking ensures the rice cooks evenly and becomes perfectly sticky.
2
Drain the soaked rice. Steam the rice for 20-25 minutes, or until tender and translucent. Alternatively, cook in a rice cooker with appropriate water ratio.
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25m
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Drain the soaked rice. Steam the rice for 20-25 minutes, or until tender and translucent. Alternatively, cook in a rice cooker with appropriate water ratio.
25m
Do not overcook the rice; it should be sticky but not mushy.

3
While rice is cooking, heat coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar and salt dissolve completely. Do not boil.
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5m
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While rice is cooking, heat coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar and salt dissolve completely. Do not boil.
5m
Taste and adjust sweetness if desired. A pinch of extra salt can balance the sweetness.
4
Transfer the hot cooked rice to a bowl. Pour about 3/4 of the warm coconut sauce over the rice. Stir gently to combine. Cover and let sit for 15-20 minutes, allowing the rice to absorb the sauce.
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20m
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Transfer the hot cooked rice to a bowl. Pour about 3/4 of the warm coconut sauce over the rice. Stir gently to combine. Cover and let sit for 15-20 minutes, allowing the rice to absorb the sauce.
20m
Reserve the remaining coconut sauce for drizzling over the finished dish.
5
While the rice absorbs the sauce, peel and slice fresh ripe mangoes. Serve the warm sticky rice with fresh mango slices. Drizzle with the reserved coconut sauce and sprinkle with toasted sesame seeds.
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10m
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While the rice absorbs the sauce, peel and slice fresh ripe mangoes. Serve the warm sticky rice with fresh mango slices. Drizzle with the reserved coconut sauce and sprinkle with toasted sesame seeds.
10m
For an authentic touch, use Thai golden mangoes if available.