Thai Mango Sticky Rice
A delightful dessert blending sweet mango with creamy coconut-infused sticky rice, perfect for any occasion.
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.
Notes
Serve Thai Mango Sticky Rice warm or at room temperature. If storing leftovers, keep them in an airtight container in the refrigerator for 2-3 days. Reheat gently with a little coconut milk.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 75gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 30g
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