Description
Thai Mango Sticky Rice is a creamy tropical dessert featuring tender glutinous rice infused with sweet coconut milk and served with ripe, juicy mango. Finished with toasted coconut flakes and roasted sesame seeds, it is a refreshing and elegant treat.
Ingredients
250 g glutinous rice
350 ml water
1 ripe mango, sliced
200 ml full-fat coconut milk
1 tablespoon sugar
Pinch of salt
1 1/2 teaspoons cornstarch
2 tablespoons cold water
Roasted sesame seeds, for garnish
Toasted coconut flakes, for garnish
Instructions
- Soak the glutinous rice for at least 4 hours, then rinse and drain thoroughly.
- Cook the rice with the water in a rice cooker until tender and sticky.
- Warm the coconut milk with the sugar and salt, stirring until dissolved.
- Mix half of the sweetened coconut milk into the cooked rice and let it rest for 10 minutes to absorb the flavors.
- Whisk the cornstarch with the cold water, stir it into the remaining coconut milk, and simmer until the sauce lightly thickens.
- Arrange the sticky rice with the sliced mango, drizzle with the thickened coconut sauce, and garnish with roasted sesame seeds and toasted coconut flakes before serving.
Notes
Substitute mango with pineapple, peaches, or ripe papaya for a tropical variation.
Use maple syrup or coconut sugar instead of granulated sugar for a deeper flavor.
Add a splash of vanilla extract to the coconut sauce for extra warmth.
Top with chopped roasted peanuts or crushed pistachios for added crunch.
Store the sticky rice and coconut sauce separately in the refrigerator for up to 3 days and reheat the rice with a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Rice Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
