The sweet aroma of Thai mango sticky rice wafts through the air, promising a delightful dance of flavors that tantalizes your taste buds. Imagine creamy coconut milk drizzled over warm, sticky rice, paired with the luscious sweetness of ripe mangoes. pair it with savory Asian noodles It’s a dessert that wraps you in a cozy embrace and transports you straight to the vibrant streets of Thailand.
This dish isn’t just food; it’s a memory maker. I remember serving it at my best friend’s birthday party, where everyone fought over the last scoop. Each spoonful brought smiles and laughter, turning our evening into a delicious celebration. refreshing cucumber salad Perfect for summer gatherings or cozy nights in, Thai mango sticky rice is sure to impress any crowd. You might also enjoy this refreshing cucumber salad recipe.
Why You'll Love This Recipe
- This Thai mango sticky rice recipe is easy enough for beginners yet impressive enough for guests
- The vibrant colors of mango and the glossy coconut glaze create an eye-catching dessert
- The balance between sweet and creamy makes each bite unforgettable
- Perfect for any occasion, this treat brings joy to every table
I served this dish at my family reunion, and it stole the show—everyone couldn’t stop raving about it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Glutinous Rice: Use high-quality glutinous rice for that signature stickiness; it’s essential for achieving that perfect texture.
- Coconut Milk: Opt for full-fat coconut milk to ensure a rich and creamy sauce that perfectly complements the rice. creamy mint Oreo cheesecake.
- Fresh Mangoes: Ripe, juicy mangoes are key; choose ones that yield slightly when pressed for peak sweetness. sweet breakfast idea.
- Sugar: Granulated sugar adds sweetness; adjust according to your taste preference for balancing flavors.
- Salt: A pinch of salt enhances sweetness; don’t skip this crucial step in elevating the overall flavor.
- Sesame Seeds (optional): Toasted sesame seeds can add an extra layer of flavor and crunch—an optional but delightful touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Rice: Rinse 1 cup of glutinous rice under cold water until the water runs clear, removing excess starch from the grains. Soak it in water for at least 4 hours or overnight for best results.
Cook the Rice: Drain the soaked rice and steam it using a bamboo steamer lined with cheesecloth or a steaming basket over simmering water. Steam for about 25-30 minutes until tender and sticky.
Create the Coconut Sauce: While the rice cooks, combine 1 cup of coconut milk, 1/3 cup of sugar, and a pinch of salt in a saucepan over medium heat. Stir until sugar dissolves completely but do not let it boil.
Mix Rice with Coconut Sauce: Once the rice is cooked, transfer it to a mixing bowl and pour half of the warm coconut sauce over it. Gently fold to combine without breaking the rice grains; let it sit for 15 minutes to absorb flavors.
Prepare Mangoes: While waiting on the rice, peel two ripe mangoes and slice them into thin strips or cubes—whatever tickles your fancy! Arrange them artistically on each plate next to a generous portion of sticky rice.
Serve It Up!: Drizzle additional coconut sauce over each serving and sprinkle toasted sesame seeds if using. Enjoy this heavenly dessert while reminiscing about your last trip to Thailand—or dreaming about your next one!
You Must Know
- Thai mango sticky rice is a delightful dessert, balancing sweetness and creaminess
- Opt for glutinous rice for the perfect chewy texture
- Remember to soak the rice for a few hours to achieve that irresistible stickiness
- The aroma of coconut milk adds an extra appeal
Perfecting the Cooking Process
Begin by soaking the glutinous rice for at least four hours. Once soaked, steam it until tender and fluffy. Meanwhile, gently warm the coconut milk with sugar and salt, ensuring it doesn’t boil. This sequence guarantees perfectly cooked sticky rice with a rich sauce.
Add Your Touch
Feel free to experiment with toppings! Crunchy roasted sesame seeds or toasted coconut flakes bring a delicious contrast. You can also swap mangoes for other fruits like bananas or strawberries for a fun twist on this classic dish.
Storing & Reheating
Store leftover Thai mango sticky rice in an airtight container in the fridge for up to three days. To reheat, microwave it briefly with a splash of coconut milk to restore moisture and warmth without losing texture. For more inspiration, check out this vegan mushroom meatballs recipe.
Chef's Helpful Tips
- For the best results, use ripe mangoes that are sweet but still firm
- Adjust sugar in the coconut milk according to your taste preference for a personalized sweetness level
- Lastly, serve it warm; this enhances all flavors beautifully
One time, I served this dish at a family gathering, and everyone was fighting over the last spoonful! It reminded me how simple ingredients can create lasting memories among loved ones.
FAQ
What type of rice is best for Thai mango sticky rice?
Glutinous rice is essential for achieving that delightful sticky texture.
Can I use canned coconut milk?
Yes, canned coconut milk works great and saves time in preparation.
How do I know when my mango is ripe?
Look for mangoes that yield slightly when pressed and have a sweet aroma.
Thai Mango Sticky Rice
- Total Time: 45 minutes
- Yield: Serves 4
Description
Experience a taste of Thailand with this delightful dessert featuring sticky rice drizzled with creamy coconut milk and paired with ripe mangoes. This easy-to-make dish not only tantalizes your taste buds but also creates cherished memories at any gathering.
Ingredients
- 1 cup glutinous rice
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 2 ripe mangoes
- Pinch of salt
- Toasted sesame seeds (optional)
Instructions
- Rinse the glutinous rice under cold water until clear. Soak for at least 4 hours or overnight.
- Drain the rice and steam in a bamboo steamer lined with cheesecloth for 25-30 minutes until tender.
- In a saucepan, warm the coconut milk, sugar, and salt over medium heat until the sugar dissolves (do not boil).
- Combine half of the coconut sauce with the cooked rice; let it sit for 15 minutes to absorb flavors.
- Slice the mangoes and arrange them alongside the sticky rice on plates.
- Drizzle extra coconut sauce over each serving and sprinkle with sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 22g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Use ripe mangoes that yield slightly when pressed for optimal sweetness. Feel free to add toppings like toasted coconut flakes or substitute mango with other fruits such as bananas or strawberries for a fun twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with extra coconut milk.
