A popular Thai dessert made with glutinous rice, coconut milk, and ripe mango slices. It’s sweet, creamy, and slightly salty, served chilled or warm. The sticky rice absorbs the coconut sauce, making each bite rich and flavorful. Perfect for summer days or festive occasions, this dish combines tropical fruit with comforting textures. Mango Sticky Rice is easy to make at home and sure to impress guests with its unique blend of taste and presentation.
Mango Sticky Rice
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 1 Cup
- Coconut Milk – 2 Cups
- Mango – 2 Pieces
- Sugar – 4 Tbsp
- Salt – 0.5 Tsp
- Rice Flour – 1 Tbsp
- Sesame Seeds – 1 Tsp
- Pandan Leaf – 1 Piece
Nutrition
Per Serving
310 Kcal
Calories
65 g
Carbohydrates
10 g
Fat
4 g
Protein
150 Mg
Potassium
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
Step 2
Steam the soaked rice over medium heat for 25–30 minutes until soft and translucent.
Step 3
In a saucepan, combine 1.5 cups of coconut milk, sugar, and salt. Heat until the sugar dissolves but do not boil.
Step 4
Remove the coconut mixture from heat and stir in the hot sticky rice. Cover and let it sit for 30 minutes to absorb the flavors.
Step 5
For the coconut sauce, mix remaining coconut milk with rice flour in a pan. Cook on low until it thickens slightly.
Step 6
Toast sesame seeds in a dry pan until golden and fragrant. Set aside for garnish.
Step 7
Peel and slice the mangoes into thin, even pieces. Chill them for better texture.
Step 8
Place a serving of sticky rice on each plate, top with mango slices and drizzle coconut sauce generously.
Step 9
Sprinkle toasted sesame seeds on top for added crunch and flavor.
Step 10
Serve immediately or refrigerate for 15 minutes before serving. Enjoy the perfect tropical treat.
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