Thai Mango Sticky Rice
A beloved Thai dessert combining sweet mango with creamy coconut sticky rice, perfect for warm weather and special occasions.
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.
Notes
To store leftovers, place the sticky rice and mango in an airtight container. Keep it in the refrigerator for up to 2 days. Reheat by microwaving the rice for a few seconds or steaming it again until warm.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 18g
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