Description
Sweet Mango Sticky Rice is a delightful Thai dessert that combines the creamy richness of coconut milk with the natural sweetness of ripe mangoes. The sticky rice, cooked to perfection, offers a chewy texture that beautifully complements the smooth, luscious coconut sauce, creating a heavenly experience for your taste buds.
Ingredients
- Sticky Rice: 1 cup, soaked in water for at least 4 hours
- Coconut Milk: 1 cup, divided
- Sugar: 1/3 cup
- Salt: 1/4 teaspoon
- Mango: 2 ripe, peeled and sliced
- Sesame Seeds: 1 tablespoon, toasted (for garnish)
Instructions
- Drain the soaked sticky rice and steam it in a bamboo or metal steamer for 25-30 minutes until tender and translucent.
- In a saucepan, combine 3/4 cup of coconut milk, sugar, and salt over medium heat, stirring until the sugar dissolves. Do not boil.
- Once the rice is cooked, transfer it to a bowl and pour the coconut milk mixture over it. Stir gently to combine and let it sit for 15 minutes to absorb the flavors.
- While the rice is resting, prepare the mango by slicing it into thin strips.
- To serve, place a portion of the sticky rice on a plate, top with mango slices, and drizzle with the remaining coconut milk. Sprinkle with toasted sesame seeds.
Notes
- This dessert can be made ahead of time; store the sticky rice and coconut milk mixture separately in the refrigerator for up to 2 days.
- For a vegan option, ensure the sugar used is vegan-friendly.
- If fresh mangoes are unavailable, canned mango slices can be used as a substitute.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup of sticky rice with mango
- Calories: 350
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams
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