Thai Mango Sticky Rice pairs sweet, tender glutinous rice with ripe mango and a lightly salted coconut sauce.
Steaming keeps the rice pleasantly chewy, while adding warm coconut sauce after cooking lets it absorb flavor without becoming heavy.
Use ripe but firm mangoes and serve the dessert soon after assembling for the best contrast between juicy fruit and warm sticky rice.
Serving Suggestions
Spoon the sticky rice beside sliced mango, drizzle with coconut sauce, and finish with toasted mung beans.
Recipe Notes
If mangoes are not in season, use ripe peaches or nectarines. Sticky rice needs at least 4 hours of soaking before steaming.
Thai Mango Sticky Rice
Tender Thai glutinous rice with ripe mango, creamy coconut sauce, and toasted mung beans.
Equipment
- Steamer
- Cheesecloth
- Small saucepan
- Mixing bowl
- Chef’s knife
Ingredients
Sticky Rice
- 1 1/2 cups Thai glutinous rice soaked at least 4 hours
- 1 1/2 cups water for steaming
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
Topping
- 1/2 cup coconut cream
- 1 tbsp cornstarch
- 2 tbsp water
- 4 large ripe mangoes sliced
- 2 tbsp toasted mung beans or sesame seeds
Instructions
Steam the Rice:
- Drain the soaked sticky rice and spread it in a steamer lined with cheesecloth.
- Steam over simmering water for 25 to 30 minutes, turning once, until translucent and tender.
Season the Rice:
- Warm the coconut milk, sugar, and salt in a saucepan until the sugar dissolves; do not boil.
- Pour three-quarters of the coconut mixture over the hot rice, cover, and rest for 15 minutes.
Make the Sauce and Serve:
- Whisk the coconut cream, cornstarch, and water in a saucepan and simmer until lightly thickened.
- Serve the sticky rice with mango slices, drizzle with the sauce, and sprinkle with toasted mung beans.
Notes
- Do not boil the coconut milk or it may split.
- Sticky rice is best served warm or at room temperature.
Nutrition
Calories: 430kcalCarbohydrates: 76gProtein: 5gFat: 14gSaturated Fat: 12gSodium: 210mgFiber: 3gSugar: 36g