Mango Sticky Rice: A Classic Thai Dessert of Sweetness and Creaminess
Mango Sticky Rice is a beloved Thai dessert that perfectly balances sweet, creamy, and fruity flavors. Made with sticky rice soaked in rich coconut milk, then paired with slices of ripe, juicy mango, it’s a dish that’s both simple and indulgent. This tropical treat is often enjoyed during mango season, offering a delightful contrast of textures — soft, chewy rice with silky smooth mango. Whether you're a fan of Thai cuisine or just love desserts with exotic flavors, this easy-to-make Mango Sticky Rice will satisfy your sweet cravings in the most refreshing way.
What is Mango Sticky Rice?
Mango Sticky Rice is a traditional Thai dessert made of glutinous rice, sweetened coconut milk, and served with ripe mangoes. The dish is a balance of sweet, salty, and creamy flavors, and it's a popular choice among dessert lovers worldwide, especially in Southeast Asia.
Table of Contents
Main Ingredients of Mango Sticky Rice
- Sticky (glutinous) rice
- Coconut milk
- Ripe mangoes
- Palm sugar
- Salt
What Is So Special About Mango Sticky Rice?
Mango Sticky Rice is special because it beautifully combines tropical flavors with a comforting, creamy texture. The chewy, slightly salty sticky rice is balanced by the sweetness of ripe mango and rich coconut milk. This perfect harmony of textures and tastes is what makes it a beloved dessert.
Quick and Easy Recipe Overview
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
This recipe is simple and requires just a few key ingredients. Sticky rice is soaked, cooked, and mixed with sweetened coconut milk, then served with slices of fresh mango.
How to Make Mango Sticky Rice
- Cook the Sticky Rice: Soak 1 1/4 cups of uncooked sticky rice for 4-5 hours (or overnight). Steam the rice for 20-25 minutes until fully cooked.
- Prepare the Coconut Sauce: In a pot, heat 1 can of coconut milk over medium heat. Add the palm sugar, salt, and condensed milk. Stir continuously until the sugar dissolves, then remove from heat.
- Mix the Rice and Coconut Milk: Pour half of the coconut milk mixture into the cooked sticky rice. Stir to combine and let it sit for 10-15 minutes to absorb the flavors.
- Thicken the Sauce: For the remaining coconut sauce, add cornstarch slurry (1/2 tbsp cornstarch mixed with 2 tbsp water) to thicken it slightly. Simmer for 1-2 minutes, then set aside.
- Serve: Slice the ripe mangoes. Plate the sticky rice and drizzle the thickened coconut sauce on top. Serve with the fresh mango slices.
Expert Tips
- Soak the Rice: Soaking the rice overnight ensures a perfect chewy texture.
- Palm Sugar Substitute: If you can’t find palm sugar, you can use brown sugar or coconut sugar for a similar flavor.
- Coconut Sauce: Make sure not to boil the coconut milk to preserve its flavor.
- Mango Selection: Use ripe and sweet mangoes for the best taste. Varieties like Ataulfo or Kent work well.
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1. Lajpat Nagar Famous Ram Ladoo
2. Exploring Quesadilla Delights
3. French Toast
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