Mango Sticky Rice: A Sweet Thai Delight You Can Make at Home

Mango Sticky Rice is a sweet Thai dessert that pairs chewy sticky rice with rich coconut sauce and ripe mango slices, perfect for impressing guests.

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings: 4 servings

Course: Desserts

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sticky Rice

1 cup Sticky Rice Soak for at least 1 hour before cooking.

For the Coconut Sauce

1 cup Coconut Milk Use full-fat for richness.
1/3 cup Sugar White granulated sugar.
pinch Salt Balances sweetness.
1 tablespoon Cornstarch (Optional) Mix with water to thicken.

For the Mango

2 Mangoes Ripe varieties like Ataulfo or Tommy Atkins.

For Garnish

2 tablespoons Toasted Sesame Seeds (Optional) Adds nutty flavor.

Equipment

steamer
heatproof bamboo basket
saucepan

Method

Step-by-Step Instructions for Mango Sticky Rice

Rinse 1 cup of sticky rice under cold water until the water runs clear, then soak for at least 1 hour.
Steam the soaked rice for 20-25 minutes until tender and translucent.
Heat 1 cup of coconut milk, stir in 1/3 cup sugar and a pinch of salt. Add cornstarch slurry if desired, and cook until thickened.
Combine cooked rice with the coconut sauce and let it absorb the flavors for about 10 minutes.
Serve by plating rice with sliced mangoes, drizzle with remaining coconut sauce, and garnish with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 40mgPotassium: 200mgFiber: 2gSugar: 15gVitamin C: 20mgCalcium: 10mgIron: 1mg

Notes

For best results, soak the sticky rice overnight and keep rice and coconut sauce separate until serving.

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