Mango Sticky Rice
Mango sticky rice is Thailand beloved dessert of sweet coconut sticky rice paired with ripe mango. The warm, creamy rice and cool, juicy fruit are a perfect match. It is naturally vegan, gluten-free, and surprisingly simple to make at home.
- ⏱ 40 min
- 📊 easy
- 🍽 Family
Ingredients
- 1.5 cups glutinous sticky rice
- 1 can coconut milk
- 1/3 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, sliced
- to garnish toasted sesame seeds
Instructions
- Soak the sticky rice for at least 1 hour, then steam until tender, about 20 minutes.
- Warm most of the coconut milk with the sugar and salt until dissolved, without boiling.
- Pour the warm coconut sauce over the hot cooked rice and stir gently.
- Cover and let the rice rest for 15 minutes to absorb the sauce.
- Slice the ripe mangoes.
- Serve the rice with the mango, a drizzle of the reserved coconut milk, and sesame seeds.
💡 Chef's tip
Use true glutinous sticky rice and soak it before steaming; regular rice will not give the chewy, cohesive texture this dessert needs.
Pouring the warm coconut sauce over the just-cooked rice and letting it rest lets the grains absorb the sweet coconut, which is what gives the dish its signature creamy richness.
Nutrition (per serving)
- Calories: 410 kcal
- Protein: 5 g
- Carbs: 72 g
- Fat: 12 g
