Why Make This Recipe
Thai Mango Sticky Rice is a delightful dessert that combines sweet, ripe mango with creamy coconut-infused sticky rice. This dish is famous in Thailand and is loved by many for its unique flavors and textures. It’s simple to make, and it brings a taste of summer to any table. Whether it’s a special occasion or just a treat for yourself, this dessert is sure to impress.
How to Make Thai Mango Sticky Rice
Ingredients:
- 1 cup sticky rice
- 1 ripe mango, sliced
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- Sesame seeds or mung beans for topping (optional)
Directions:
- Rinse the sticky rice under cold water until the water is clear. Soak in water for at least 4 hours or overnight.
- Drain the rice and steam for about 30 minutes, or until cooked through.
- In a saucepan, combine coconut milk, sugar, and salt over low heat until the sugar dissolves.
- Mix 1/4 cup of the coconut milk mixture with the cooked sticky rice, stirring until well combined.
- To serve, portion the sticky rice onto a plate, top with sliced mango, and drizzle with the remaining coconut milk.
- Garnish with sesame seeds or mung beans if desired.
How to Serve Thai Mango Sticky Rice
Serve Thai Mango Sticky Rice warm or at room temperature. It looks great when plated neatly, with the mango arranged on top of the sticky rice. Drizzle extra coconut milk over the top for added flavor and garnish with sesame seeds or mung beans for some crunch.
How to Store Thai Mango Sticky Rice
If you have leftovers, store them in an airtight container in the refrigerator. The sticky rice can be kept for about 2-3 days. Reheat it gently in the microwave, adding a little coconut milk if needed to bring back its creamy texture.
Tips to Make Thai Mango Sticky Rice
- Make sure to soak the sticky rice long enough to achieve the correct texture; overnight is best.
- Use fresh, ripe mango for the sweetest flavor.
- Adjust the sugar in the coconut milk according to your taste. If you prefer it sweeter, feel free to add more.
Variation
For a slight twist, you can add a pinch of pandan extract to the coconut milk for a unique flavor or serve with other fruits like bananas or jackfruit along with the mango.
FAQs
1. Can I use regular rice instead of sticky rice?
No, sticky rice is essential for the texture of this dish. Regular rice will not give you the same result.
2. Can I prepare this dish in advance?
Yes, you can prepare the sticky rice and coconut milk mixture ahead of time. Just assemble it with the mango right before serving.
3. Is it necessary to use coconut milk?
Coconut milk is what gives this dish its creamy, rich flavor. You can try using almond or soy milk, but it won’t have the same taste.
Thai Mango Sticky Rice
Ingredients
Main Ingredients
- 1 cup sticky rice Make sure to use glutinous or sticky rice for best results.
- 1 ripe mango ripe mango, sliced Select a sweet, ripe mango for the best flavor.
- 1/2 cup coconut milk Coconut milk adds creaminess to the dish.
- 1/4 cup sugar Adjust the sugar to taste.
- 1/4 teaspoon salt Enhances the flavors of the dish.
- Sesame seeds or mung beans for topping (optional) Add for garnish and texture.
Instructions
Preparation
- Rinse the sticky rice under cold water until the water is clear. Soak in water for at least 4 hours or overnight.
- Drain the rice and steam for about 30 minutes, or until cooked through.
Making Coconut Sauce
- In a saucepan, combine coconut milk, sugar, and salt over low heat until the sugar dissolves.
- Mix 1/4 cup of the coconut milk mixture with the cooked sticky rice, stirring until well combined.
Serving
- To serve, portion the sticky rice onto a plate, top with sliced mango, and drizzle with the remaining coconut milk.
- Garnish with sesame seeds or mung beans if desired.