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Mango sticky rice is a delightful and refreshing dessert that captures the essence of summer with its sweet mango slices paired with creamy coconut-infused sticky rice. This easy-to-make dish is a popular treat in many Asian countries, and it’s perfect for warm weather gatherings or a simple indulgence at home. The contrast of the rich coconut sauce and the juicy mango is simply irresistible.
Why You’ll Love This Recipe
This mango sticky rice recipe is not only delicious but also easy to prepare. The combination of flavors and textures makes it a standout dessert.
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- Refreshing: The sweet mango balances perfectly with the creamy coconut rice.
- Simple Ingredients: Just a few staple ingredients create a fantastic dessert.
- Quick to Make: Prepare it in less than an hour!
- Customizable: Add toppings or variations to suit your taste.
Ingredients
- 1 cup glutinous rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans for garnish (optional)
How to Make Mango Sticky Rice
- Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and helps the rice become sticky.
- Soak the rinsed rice in water for at least 4 hours or overnight for best results.
- Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 20-25 minutes, or until tender and sticky.
- While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.
- Reserve about ¼ cup of the coconut sauce for drizzling later. Pour the remaining sauce over the cooked sticky rice and gently mix until well combined. Let it sit for about 10 minutes to absorb the flavors.
- To serve, place a portion of the sticky rice on a plate, arrange the sliced mango on the side, and drizzle with the reserved coconut sauce. Sprinkle with sesame seeds or mung beans if desired.
Tips for the Best Results
- For the best flavor, use ripe mangoes that yield slightly to pressure.
- If you don’t have a steamer, you can cook the rice in a rice cooker with enough water to ensure it becomes sticky.
- Let the coconut sauce cool slightly before drizzling it over the rice to maintain its creamy texture.
Easy Variations
- Add toppings: Top with toasted coconut flakes or crushed nuts for extra crunch.
- Infuse flavors: Add a few pandan leaves while steaming the rice for a fragrant twist.
- Experiment with fruits: Try pairing the sticky rice with other fruits like lychee or pineapple for a tropical twist.
What to Serve With It
- Pair it with a cup of Thai iced tea for a refreshing combination.
- Serve alongside fresh spring rolls for a light meal.
- Enjoy it after a spicy Thai curry to balance out the heat.
Storage and Reheating
Mango sticky rice is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam the rice again to restore its stickiness. Fresh mango slices should be added just before serving.
Recipe Card
Recipe Name: Mango Sticky Rice with Coconut Sauce
Prep Time: 4 hours (soaking time)
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 cup glutinous rice
1 ½ cups coconut milk
½ cup sugar
¼ teaspoon salt
2 ripe mangoes, peeled and sliced
Sesame seeds or mung beans for garnish (optional)
Instructions:
1. Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and helps the rice become sticky.
2. Soak the rinsed rice in water for at least 4 hours or overnight for best results.
3. Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 20-25 minutes, or until tender and sticky.
4. While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.
5. Reserve about ¼ cup of the coconut sauce for drizzling later. Pour the remaining sauce over the cooked sticky rice and gently mix until well combined. Let it sit for about 10 minutes to absorb the flavors.
6. To serve, place a portion of the sticky rice on a plate, arrange the sliced mango on the side, and drizzle with the reserved coconut sauce. Sprinkle with sesame seeds or mung beans if desired.
Notes: For the best flavor, use ripe mangoes that yield slightly to pressure. Let the coconut sauce cool slightly before drizzling it over the rice to maintain its creamy texture.
Prep Time: 4 hours (soaking time)
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 cup glutinous rice
1 ½ cups coconut milk
½ cup sugar
¼ teaspoon salt
2 ripe mangoes, peeled and sliced
Sesame seeds or mung beans for garnish (optional)
Instructions:
1. Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and helps the rice become sticky.
2. Soak the rinsed rice in water for at least 4 hours or overnight for best results.
3. Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 20-25 minutes, or until tender and sticky.
4. While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.
5. Reserve about ¼ cup of the coconut sauce for drizzling later. Pour the remaining sauce over the cooked sticky rice and gently mix until well combined. Let it sit for about 10 minutes to absorb the flavors.
6. To serve, place a portion of the sticky rice on a plate, arrange the sliced mango on the side, and drizzle with the reserved coconut sauce. Sprinkle with sesame seeds or mung beans if desired.
Notes: For the best flavor, use ripe mangoes that yield slightly to pressure. Let the coconut sauce cool slightly before drizzling it over the rice to maintain its creamy texture.
