Description
A beloved Thai dessert, sweet sticky rice with mango features creamy coconut-infused glutinous rice paired with fresh, juicy mango slices and a drizzle of sweet coconut sauce. It’s refreshing, tropical, and surprisingly easy to make at home.
Ingredients
- 1 cup glutinous sticky white rice, rinsed
- 1 3/4 cups water
- 2 cups coconut milk, divided
- 1 cup white sugar
- 3/4 teaspoon salt, divided
- 1 tablespoon tapioca starch
- 2 ripe mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a saucepan, combine rinsed sticky rice and water. Bring to a boil, cover, reduce heat, and simmer for 15–20 minutes until water is absorbed.
- While the rice cooks, heat 1 1/2 cups of coconut milk with 1 cup sugar and 1/2 teaspoon salt in a saucepan. Bring to a gentle boil, then remove from heat.
- Stir the cooked rice into the coconut milk mixture. Cover and let cool for 1 hour to absorb flavors.
- In a separate saucepan, whisk together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch. Cook over medium heat until thickened.
- To serve, arrange coconut sticky rice on a plate, top with fresh mango slices, drizzle with coconut sauce, and sprinkle with toasted sesame seeds.
Notes
- Use sushi or short-grain rice as a substitute if glutinous rice is unavailable, though texture may vary.
- Reduce sugar to 1/2 or 3/4 cup for a less sweet version.
- Top with toasted coconut flakes instead of sesame seeds for a different crunch.
- Other fruits like strawberries or papaya can complement or substitute mango.
- Reheat sticky rice with a splash of coconut milk to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
