Description
Mango Sticky Rice is a classic Thai dessert that brings together sweet, creamy coconut-infused glutinous rice with fresh, juicy mango slices. It’s comforting, tropical, and surprisingly easy to make at home.
Ingredients
Scale
- 1 cup glutinous rice
- 1 ½ cups full-fat coconut milk
- ⅓ cup sugar
- ½ teaspoon salt
- 2 large ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Soak the glutinous rice in water for at least 4 hours or overnight.
- Steam the soaked rice in a steamer lined with cheesecloth for about 25–30 minutes until tender.
- While rice is steaming, warm coconut milk, sugar, and salt in a saucepan over low heat until fully dissolved. Do not boil.
- When rice is done, transfer it to a bowl and stir in ⅔ of the coconut milk mixture. Cover and let it sit for 10 minutes to absorb.
- Simmer the remaining coconut milk until slightly thickened to make the topping sauce.
- Slice mangoes into thin, even pieces.
- To serve, plate a portion of sticky rice beside mango slices, drizzle with the thickened coconut sauce, and sprinkle with toasted sesame seeds.
Notes
- Use only glutinous (sweet) rice for best results.
- Always soak rice beforehand for even cooking.
- Use very ripe mangoes for the best flavor and texture.
- Toasted mung beans can be used instead of sesame seeds for added crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 23g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg