Why Make This Recipe
Thai Mango Sticky Rice is a beloved dessert that combines sweet mango with creamy coconut sticky rice. It’s not only delicious but also a delightful treat to share with family and friends. This dessert is perfect for warm weather and is often served at special occasions. Plus, making it at home means you can customize the sweetness to your liking!
How to Make Thai Mango Sticky Rice
Ingredients
- 1 cup dry glutinous rice, soaked overnight
- 1 cup full fat coconut milk
- 3-4 tbsp granulated sugar (see notes)
- 1/2 tsp sea salt
- 3-4 tbsp ube halaya
- 2-3 drops ube extract (optional, see notes)
- 1/2 cup full fat coconut milk
- 2-3 tbsp granulated sugar (adjust to desired sweetness)
- 1 tsp corn starch
- 2 tsp room temperature water
- 2 large ripe mangoes
- Toasted coconut (for topping, optional)
Directions
- You can watch the recipe video below.
- Coconut Rice: Start by draining the soaked glutinous rice. Steam the rice for about 30 minutes, or until it becomes soft and sticky.
- Coconut Sauce: In a small saucepan, combine 1 cup of coconut milk, 3-4 tablespoons of sugar, and sea salt. Heat it over low heat until the sugar dissolves.
- Once the rice is cooked, mix it with the coconut sauce. Set aside some of the sauce for serving later.
- Assembling them: On a plate, place a generous portion of the sticky rice. Slice the ripe mangoes and arrange them next to the rice. Drizzle some of the remaining coconut sauce over everything.
- Storage tips: To store leftovers, place the sticky rice and mango in an airtight container. Keep it in the refrigerator for up to 2 days.
- Reheating: To reheat, you can microwave the rice for a few seconds or steam it again until warm.
How to Serve Thai Mango Sticky Rice
Serve Thai Mango Sticky Rice warm or at room temperature. You can sprinkle toasted coconut on top for added crunch and flavor. Drizzle any extra coconut sauce over the dessert before serving to enhance the creaminess.
How to Store Thai Mango Sticky Rice
To keep your leftover sticky rice and mango, store them in an airtight container in the refrigerator. They will stay fresh for about 2 days. It’s best to consume them within this time for optimal taste.
Tips to Make Thai Mango Sticky Rice
- Make sure to soak the glutinous rice overnight for the best texture.
- Adjust the sweetness of the coconut sauce based on your preference.
- If you like a little color, consider using ube halaya and extract for a unique twist.
- Always use ripe mangoes for the best flavor.
Variation
You can try adding other fruits like sliced bananas or strawberries to change up the taste. Some people also enjoy adding a sprinkle of sesame seeds for more texture!
FAQs
1. Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for that sticky texture. Regular rice will not provide the same result.
2. What should I do if I can’t find glutinous rice?
Look for it in Asian grocery stores or online. It’s often labeled as "sweet rice" or "sticky rice."
3. Can I make this recipe vegan?
Yes! The ingredients are already vegan-friendly, as long as you ensure the ube halaya doesn’t contain any dairy. Enjoy this delicious treat without any animal products!
Thai Mango Sticky Rice
Ingredients
For the Coconut Sticky Rice
- 1 cup dry glutinous rice, soaked overnight Soak overnight for best texture.
- 1 cup full fat coconut milk
- 3-4 tbsp granulated sugar Adjust sweetness to taste.
- 1/2 tsp sea salt
For the Coconut Sauce
- 1/2 cup full fat coconut milk
- 2-3 tbsp granulated sugar Adjust to desired sweetness.
- 1 tsp corn starch
- 2 tsp room temperature water
For Serving
- 2 large ripe mangoes Use ripe mangoes for best flavor.
- to taste toasted coconut Optional topping.
- 3-4 tbsp ube halaya Optional for color.
- 2-3 drops ube extract Optional for color.
Instructions
Coconut Rice
- Start by draining the soaked glutinous rice. Steam the rice for about 30 minutes, or until it becomes soft and sticky.
Coconut Sauce
- In a small saucepan, combine 1 cup of coconut milk, 3-4 tablespoons of sugar, and sea salt. Heat it over low heat until the sugar dissolves.
- Once the rice is cooked, mix it with the coconut sauce. Set aside some of the sauce for serving later.
Assembling
- On a plate, place a generous portion of the sticky rice. Slice the ripe mangoes and arrange them next to the rice. Drizzle some of the remaining coconut sauce over everything.