Mango sticky rice. A beautiful yet decadent combination of sweet, juicy mango, and soft and chewy sticky rice, and creamy coconut sauce makes this dessert hard to resist. The best part? You don’t need to travel to Thailand to enjoy it. With sweet rice, coconut milk and mangoes, you can make this much loved treat right in your own kitchen. Grab some ripe mangoes and let’s make a simple yet decadent dessert that’s tropical, comforting and guaranteed to bring a little sunshine to your day!
Why I Love This Vibrant Dessert
Sticky rice is the most important element of the dish. Glutinous rice is steamed allowing the grains to absorb evenly and cook to a sticky texture. Once cooked, combine the rice with a little coconut milk sweetened with simple white sugar. The rice grains absorb the coconut mixture, becoming glossy and subtly sweet. Coconut milk adds its aroma and flavor to the dish in two ways. One, the coconut mixture that’s stirred into the rice. Second, the coconut sauce made with coconut milk and sugar, and thickened with cornstarch (corn flour).
Sweet, ripe mango is the star ingredient of the recipe. Choose one with golden flesh and sweet flavor. The delicate sweetness complements the coconut rice beautifully. The mango must also be firm enough to hold its shape when sliced. Pandan leaves are also a popular addition to the dessert. The simple ingredients, straightforward preparation, and uncomplicated yet vibrant presentation makes it truly exceptional.
A few simple tips can create an exceptional dessert:
- Always soak the rice.
- Use full-fat coconut milk
- Choose seasonal mangoes that are sweet and golden.
- Avoid overcooking the rice
- Serve immediately at room temperature.
Key Ingredients In Coconut Mango Sticky Rice
Glutinous rice - Despite its name, it doesn’t contain gluten. Also labeled as sweet rice, it’s a short grain rice with a sticky texture when cooked. Look for glutinous rice or sweet rice in the Asian section of your local grocery store. Avoid substituting jasmine or long grain rice as they don’t have the characteristic chewy consistency.
Coconut milk - It’s the key ingredient that brings in the unique tropical aroma. Use full fat coconut milk for the rich and creamy texture.
Fresh ripe mangoes - Ripe, fragrant mangoes are the star ingredients of this dish. Although nam dok mai mangoes are the popular Thai choice, I have opted for the local kensington pride mangoes.
Sugar - White sugar is used to sweeten the coconut rice.
Salt - A very small amount of salt is required to sweeten the sticky rice.
Cornstarch (corn flour) - A little cornstarch thickens the coconut sauce, the topping of sticky rice, giving it a silky consistency.
How To Make Mango Sticky Rice
Step 1 - Cook the rice
First, rinse and soak the rice. Place the rice in a large bowl and rinse it several times with cold water. Cover with fresh water and soak for at least 4 hours. Once drained, place it in a traditional bamboo steamer or steaming basket. Steam over boiling water for about 20-30 minutes, until the grains are tender and translucent. Avoid boiling the rice directly in water.
Step 2 - Combine rice and coconut milk
While the rice is steaming, prepare the sweet coconut mixture. Heat coconut milk with sugar and a little salt, and let the mixture warm over low heat. Stir until the sugar dissolves. Do not allow the coconut milk to boil vigorously. Transfer the steamed rice into a bowl and pour the coconut mixture over the rice. Gently fold to combine everything together.
Step 3 - Prepare the coconut sauce
Heat coconut milk with sugar and salt very gently over low heat. Stir in the cornstarch (corn flour) slurry made with sugar and salt. Heat until the sauce thickens slightly.
Step 4 - Assemble and serve
Slice the ripe mangoes and arrange the slices neatly beside the sticky rice. Drizzle the prepared coconut sauce generously over the rice.
Mango Sticky Rice
Ingredients
For steaming rice:
- 1 ½ cup glutinous rice or sweet rice
For coconut mixture:
- 400 ml coconut milk
- 2 tablespoons white sugar
- A pinch of salt
- 1 pandan leaf, optional
For coconut sauce:
- 1 teaspoon cornstarch (corn flour)
- 1 tablespoon water
- ¾ cup coconut milk
- 1 tablespoon white sugar
- A pinch of salt
For serving:
- 1-2 ripe mangoes, sliced
- Toasted mung beans or sesame seeds
Instructions
Steam rice:
- Rinse rice with cold water until the water becomes clear.
- Soak for at least 4 hours, preferably overnight.
- Drain the soaked rice.
- Transfer rice to a steamer lined with muslin cloth or baking paper.
- Steam for about 20-25 minutes or until the grains are tender.
- Transfer rice to a large bowl.
Make coconut mixture:
- Pour coconut milk into a saucepan placed over low heat.
- Add sugar, salt and pandan leaf (if using), then heat through, stirring until the sugar dissolves.
- Pour the warm coconut mixture over the rice. Fold in gently.
- Cover and rest for about 15 minutes or until the rice absorbs the coconut mixture.
Make the coconut sauce:
- In a small bowl, combine together cornstarch (corn flour) and water to make a smooth slurry.
- Pour coconut milk into a saucepan, and add sugar and salt.
- Heat gently, then stir in the slurry. Continue stirring until the sauce thickens slightly.
- Remove from the heat and allow it to cool. The finished sauce should be smooth and pourable.
Assemble and serve:
- Divide the sticky rice among four serving plates.
- Arrange the mango slices alongside each portion.
- Drizzle the prepared coconut sauce generously over the rice.
- Finish with toasted mung beans or sesame seeds.
- Serve immediately.
Nutrition
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Frequently Asked Questions About Mango Sticky Rice
What type of rice is best for mango sticky rice?
Thai glutinous rice or sweet rice is the best choice. Jasmine rice, basmati rice and other long grain varieties do not provide the same soft, chewy texture.
Is mango sticky rice gluten free?
Yes. Mango sticky rice is naturally gluten free. Don’t forget to check the packaged coconut products and any additional ingredients.
Why is my mango sticky rice too hard or dry?
The rice may not have been soaked long enough, steamed sufficiently or allowed to absorb enough coconut milk.
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