Mango Sticky Rice

Course: Dessert

Cuisine: Thai

Prep Time: 10

Cook Time: 30

Resting Time: 15

Total Time: 55

Servings: servings

Calories: 315kcal

Author: Quynh Nguyen

Mango sticky rice is a classic Thai dessert with chewy coconut sticky rice, sweet ripe mango, and a creamy coconut sauce. It’s an easy no-bake dessert that’s especially good when mangoes are in season.

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Ingredients

Sticky Rice

1 cup white glutinous rice (sweet rice)

Coconut Sauce

1 (13.5-ounce) can full-fat coconut milk
¼ to ½ cup sugar, to taste
1 teaspoon salt
1 teaspoon rice flour
1 tablespoon water

For Serving

3 ripe mangoes, preferably Ataulfo or Champagne, peeled and sliced
Toasted sesame seeds, optional

Instructions

Soak the rice. Rinse the glutinous rice several times until the water runs mostly clear. Cover with water and soak for at least 4 hours or overnight.
Steam the rice. Drain well and place the rice in a steamer lined with cheesecloth or parchment. Steam over medium heat for 25–30 minutes, until tender, slightly translucent, and sticky. Transfer the hot rice to a bowl.
Make the coconut mixture. While the rice cooks, combine the coconut milk, sugar, and salt in a saucepan over medium-low heat. Stir until the sugar dissolves. Avoid letting the coconut milk boil vigorously.
Season the sticky rice. Remove 1 cup of the coconut mixture and pour it over the hot rice. Gently fold to combine, cover, and let sit for 15–20 minutes, until the rice absorbs most of the coconut milk.
Thicken the remaining sauce. Mix the rice flour and water until smooth. Stir it into the remaining coconut mixture and cook for 2–3 minutes, stirring constantly, until slightly thickened but still pourable.
Assemble. Divide the sticky rice between plates and add the sliced mango. Spoon the coconut sauce over the rice and finish with toasted sesame seeds if using.

Notes

Use glutinous or sweet rice. Regular jasmine or sushi rice will not give you the same texture.
Soak the rice for at least 4 hours or overnight.
Drain the soaked rice very well before steaming.
The coconut sticky rice may look wet at first but will absorb the sauce as it rests.
Use ripe, fragrant mangoes that give slightly when pressed.
Mango sticky rice is best the day it’s made.
Store the rice and mango separately in the refrigerator for up to 2–3 days.

Nutrition