Mango Sticky Rice Recipe
Indulge in the classic Thai dessert, Mango Sticky Rice, featuring sweet glutinous rice infused with rich coconut milk and served with fresh, juicy mango slices. This easy-to-follow recipe includes a creamy coconut sauce, perfect for drizzling over the rice and mango, and a sprinkle of black sesame seeds for a crunchy finish. Prepare this beloved treat effortlessly using your rice cooker for an authentic and mouthwatering experience.
Servings: 4
Equipment
Ingredients
Sticky Rice
- 3/4 cup glutinous rice also known as sticky, sweet or shortgrain rice
- 1 cup water
Coconut Sauce
- 1 tsp cornstarch
- 1 tbsp water
- 1 can coconut milk (13.5 oz) not coconut cream or cream of coconut
- 1/4 cup sugar
- 1/2 tsp salt
Mango and Finishing
- 2 champagne mangoes see *notes
- 1 sprig mint washed and dried
Instructions
Cook Sticky Rice
- Wash rice in mesh strainer set over bowl, three or four times, draining water each time. Wash until water is clear or almost clear.
- After the last wash, put rice in the rice cooker pot.
- Add 1 cup water and leave to soak for 30-60 minutes.
- Cook on sticky white rice setting. (~33 minutes depending on your rice cooker)
- When rice is done, put it in a bowl to cool down.
Coconut Sauce
- While rice is cooking, prepare the coconut sauce.
- In a small bowl, stir cornstarch into water, until combined.
- In a small saucepan, mix 1 can coconut milk, with sugar, and salt.
- Heat over medium heat, continuously stirring until sugar dissolves.
- Do not let coconut milk come to full boil, as it will stick to the pan.
- When the pan reaches slight simmering bubbles, add the cornstarch slurry. Stir the sauce until slightly thickened until the sauce coats the back of a spoon.
- Take the pan off the heat. Reserve one cup of the sauce.
- Put the remaining sauce in a container to cool. (I like to use a squeeze bottle for the remainder, so you can obtain a nice pattern when garnishing the sauce at the end.)
Coconut Sticky Rice
- Combine rice and coconut sauce. Stir until well mixed.
Finishing and Garnish
- Peel mangoes and cut each half diagonally into 3/8" slices. Lift up all pieces with a knife or spatula and put each half onto a small dessert plate. Shape the mango slices into a crescent shape on one half of the plate, slightly off center.
- Put 1/2 cup coconut rice into a round mold. Unmold onto the center of the plate, with the crescent mangoes kissing the rice and surrounding it in a semicircle.
- Top with a few mint leaves.
- Repeat the previous three plating steps on the remaining three dishes.
Notes
*Champagne Mangoes: Champagne mangoes, also known as Ataulfo mangoes, are small, yellow, and very sweet with a creamy texture. They are perfect for this recipe because they are less fibrous than other varieties. If you can't find champagne mangoes, you can use other types like Kent, Haden, or Tommy Atkins. Just make sure to choose ripe and juicy ones for the best flavor.
Other Recipe Notes:
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Rice Substitutions:
- While glutinous rice (also known as sticky, sweet, or short-grain rice) is traditional for this dish, you can use sushi rice as an alternative. However, the texture will be slightly different.
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Coconut Milk:
- Make sure you use full-fat coconut milk for the richest flavor and creamiest texture. Light coconut milk can be used if you prefer a lighter version, but it might not thicken as well and may need additional cornstarch/water slurry to thicken it up.
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Sweetness Level:
- Adjust the amount of sugar in the coconut sauce to suit your taste. You can add more or less depending on how sweet you like your dessert.
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Serving Suggestions:
- This dish is best served fresh. If you need to prepare it ahead of time, keep the rice and mango separate until serving to maintain the best texture and freshness.
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Texture Tips:
- Make sure the rice is completely cooled before mixing it with the coconut sauce to avoid it becoming too mushy.
- If you prefer a firmer texture, reduce the soaking time of the rice to 30 minutes.
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Additional Toppings:
- For extra flavor and texture, consider topping the dessert with toasted coconut flakes, chopped roasted nuts, or any other fresh fruits like lychee, kiwi or strawberries.
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Storing Leftovers:
- Store any leftover rice and coconut sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave and add a bit of coconut sauce before serving.
