Mango Sticky Rice Recipe
This authentic Thai mango sticky rice combines sweet coconut-infused rice with fresh tropical mango and silky coconut sauce. A heavenly dessert that transports you to paradise with every creamy, sweet bite that's surprisingly easy to make at home.
Print Pin Servings : 6
Calories : 320kcal
Cost : $8.50
Equipment
- 2 Heavy-bottomed saucepans One for rice, one for coconut mixture
- 1 Fine mesh strainer For rinsing rice until water runs clear
- 1 Whisk For making smooth coconut sauce
- 1 Sharp knife For slicing mangoes perfectly
Ingredients
- 1 cup Uncooked sushi rice - Short grain preferred for best texture
- 1 ½ cups Filtered water - For cooking rice
- 1 cup Full-fat coconut milk, well shaken - Reserve ½ cup for sauce
- ¼ cup Granulated white sugar - For rice mixture
- ½ teaspoon Fine sea salt - Enhances coconut flavor
- 3 whole Ripe mangoes - Champagne or manila variety preferred
- 2 tablespoons Sesame seeds - For garnish
- ½ cup Full-fat coconut milk - From remaining can for sauce
- 2 tablespoons Granulated white sugar - For coconut sauce
- 1 teaspoon Cornstarch - For thickening sauce
- 1 tablespoon Cool water - For cornstarch slurry
Instructions
- Rinse your sushi rice under cold water until the water runs completely clear, removing excess starch for the perfect texture.
- Add the clean rice to a heavy-bottomed saucepan with 1 ½ cups water and bring to a gentle boil. Lower heat to lowest setting, cover tightly, and simmer for 15-20 minutes.
- While rice cooks, combine 1 cup of well-shaken coconut milk, ¼ cup sugar, and salt in another saucepan. Bring this sweet mixture to a gentle boil.
- Add the perfectly cooked rice to the sweet coconut milk mixture and remove from heat immediately. Stir gently to combine, then cover and let cool for exactly 1 hour.
- Whisk together the remaining coconut milk and 2 tablespoons sugar in a small pan over low heat. Mix cornstarch with water to create a slurry, then add to pan and simmer until thickened.
- Slice your ripe mangoes into perfect wedges. Scoop the cooled coconut sticky rice onto serving plates, arrange mango slices alongside, drizzle with coconut sauce, and sprinkle with sesame seeds.
Notes
The secret to perfect mango sticky rice is using the right rice variety and allowing proper cooling time. Patience during the one-hour cooling process creates the signature texture that makes this Thai dessert so special and authentic.
Nutrition
Serving : 200g | Calories : 320kcal | Carbohydrates : 68g | Protein : 4g | Fat : 8g | Saturated Fat : 7g | Polyunsaturated Fat : 0.5g | Monounsaturated Fat : 0.3g | Sodium : 200mg | Potassium : 280mg | Fiber : 2g | Sugar : 35g | Vitamin A : 1200IU | Vitamin C : 60mg | Calcium : 25mg | Iron : 1.2mg