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Mango Sticky Rice Recipe

Author: Evelyn Petrie
A delightful Thai dessert featuring sweet mangoes and creamy coconut rice, capturing the essence of Thai street food.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Thai
Servings 4 servings
Calories 290 kcal

Ingredients
  

  • 1 cup Sticky Rice
  • ⅔ cup Water
  • 1 cup Full-Fat Coconut Milk
  • ¼ cup Sugar
  • 1 piece Mango
  • to taste Sesame Seeds Optional

Instructions
 

  • Rinse the sticky rice thoroughly until the water is almost clear. Soak it in clean cold water for 4-5 hours or overnight to achieve the desired texture. Drain and rinse once more before cooking.
  • Cook the rice according to the package instructions, typically steaming it for 20-40 minutes, until it reaches a soft and sticky texture.
  • When the rice is done, stir in the full-fat coconut milk and sugar, combining well to coat the rice evenly.
  • Place the coconut-infused rice in the refrigerator for about an hour to cool and allow flavors to meld together.
  • Plate the rice and top with generous slices of mango. Optionally sprinkle sesame seeds for a finishing touch.

Notes

  • For the best texture, rinse the rice well, soak long enough, and use fully ripe mangoes for sweetness.
  • Try serving with vanilla ice cream or a drizzle of honey for added flavor.

Nutrition

Calories: 290kcalCarbohydrates: 54gProtein: 3gFat: 8gSaturated Fat: 7gSodium: 5mgFiber: 2gSugar: 15g
Keyword Mango Sticky Rice
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