Thai mango sticky rice delight (Printable)

Sweet mango paired with creamy coconut-infused sticky rice offers a rich, authentic Thai flavor.

# Components:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# Directions:

01 - Rinse glutinous rice under cold water until runoff is clear. Soak in water for at least 4 hours or overnight.
02 - Drain soaked rice and steam in a cheesecloth-lined basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, granulated sugar, and salt in a small saucepan. Heat over medium heat, stirring until sugar dissolves; avoid boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce and gently stir to coat. Cover and let it absorb the sauce for 10 to 15 minutes.
05 - Peel and slice the ripe mangoes.
06 - Place sticky rice on plates, arrange mango slices alongside, drizzle remaining coconut sauce over, and garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Advice:

01 -
  • The contrast of creamy, sweet rice against bright, juicy mango feels like luxury but takes barely an hour from start to finish.
  • It tastes like you've mastered something impressive, even though the technique is forgiving and intuitive.
  • This dessert transforms simple pantry staples into something that tastes like you traveled to get it.
02 -
  • Ripe mango is non-negotiable—underripe fruit will taste watery and bland, ruining the whole balance of the dish. Squeeze gently and trust your nose; a truly ripe mango smells like concentrated honey.
  • The rice must still be warm when you serve it; cold rice turns hard and rubbery, losing the creamy texture that makes this dessert special. Make it just before guests arrive, or reheat gently over steam if needed.
03 -
  • Make the coconut sauce ahead of time and reheat it gently just before serving; this takes pressure off when guests are arriving.
  • If your mangoes are slightly underripe on serving day, they'll taste better than they would raw, as the warmth of the rice will coax out more flavor and sweetness.
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