Mango Sticky Rice
A delightful Thai dessert that combines sweet ripe mangoes with creamy coconut sticky rice.
Ingredients
Sticky Rice Preparation
- 1 cup sticky rice (glutinous rice) Rinse until water runs clear
- 4-6 hours soaking time Soak the rice in water
Coconut Sauce
- 1.5 cups coconut milk Use for sauce and drizzling
- 0.5 cup sugar Adjust based on sweetness preference
- 0.25 teaspoon salt
Serving
- 2 ripe mangoes, sliced Choose sweet and soft mangoes
- to taste sesame seeds or mung beans Optional garnish
Instructions
Preparation
- Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for 4-6 hours or overnight.
- Drain the rice and place it in a steamer basket lined with cheesecloth. Steam the rice for about 20-25 minutes, or until tender.
- In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves.
- Once the rice is cooked, transfer it to a large bowl and pour about 1 cup of the coconut milk mixture over it. Stir to combine, and let it sit for 10-15 minutes.
Serving
- Place a portion of sticky rice on a plate, top with fresh mango slices, and drizzle the remaining coconut milk mixture over the top.
- Garnish with sesame seeds or mung beans if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stove with a little coconut milk.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 9gSodium: 20mgFiber: 2gSugar: 15g
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