Irresistible Thai Mango Sticky Rice Recipe You Must Try

The moment you take a bite of Thai mango sticky rice, your taste buds will embark on a tropical vacation. This delightful dessert combines sweet, fragrant sticky rice with luscious mango and creamy coconut sauce, creating a mouthwatering experience that dances on your palate.

Picture this: it’s a warm evening, and you’re sitting outdoors surrounded by the soft hum of nature. You reach for that plate of Thai mango sticky rice, and suddenly, all your worries vanish. The dish not only satisfies your sweet tooth but also transports you to street markets in Thailand with every luscious bite.

Every time I whip up this dessert, I’m reminded of the time my cousin brought home a slice from her trip to Thailand. The look on her face as she took that first bite? Priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sticky Rice: Look for glutinous or sweet rice; it’s essential for achieving the perfect chewy texture.
• Mango: Choose ripe mangoes that are slightly soft to touch for the best sweetness and flavor.
• Coconut Milk: Use full-fat coconut milk for a rich and creamy sauce that elevates the dessert.
• Sugar: Granulated sugar works wonderfully, but feel free to use palm sugar for an authentic touch.
• Salt: Just a pinch enhances the flavors and balances the sweetness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Thai mango sticky rice

Prepare the Sticky Rice: Rinse about 1 cup of sticky rice under cold water until the water runs clear. Soak it in water for at least 6 hours or overnight for optimal texture.

Steam the Rice: After soaking, drain the rice and place it in a steamer basket lined with cheesecloth. Steam over simmering water for about 20-25 minutes until tender and translucent.

Create Coconut Sauce: While the rice steams, combine 1 cup of coconut milk with 1/3 cup of sugar and a pinch of salt in a saucepan over medium heat. Stir until dissolved but do not boil.

Mix Coconut Milk with Rice: Once cooked, transfer the hot sticky rice into a bowl and pour about half of the coconut sauce over it. Mix gently until fully combined; let it sit for about 15 minutes so the flavors meld.

Slice Mangoes: While waiting, peel and slice two ripe mangoes into thin strips or cubes. Aim for those golden-yellow pieces; they add vibrant color to your dish.

Assemble Your Dessert: To serve, place a generous scoop of sticky rice on a plate alongside fresh mango slices. Drizzle extra coconut sauce over everything for that luxurious finish.

And there you have it. Your very own Thai mango sticky rice ready to dazzle friends or perhaps just your inner foodie self. Enjoy.

Perfecting the Cooking Process

Start by soaking the sticky rice for at least four hours. Steam it until tender, then mix in coconut milk and sugar for an irresistible flavor.

Add Your Touch

Feel free to swap out mango for other fruits like bananas or berries. You can also sprinkle toasted coconut or nuts on top for an extra crunch.

Storing & Reheating

Store any leftovers in an airtight container in the fridge. Reheat gently in the microwave or steam briefly to restore its stickiness.

The first time I made Thai mango sticky rice, my friends couldn’t believe how easy it was. They devoured every bite and even asked for seconds—talk about a confidence boost.

FAQ

What type of rice is best for Thai mango sticky rice?

Use glutinous or sticky rice for the best texture and flavor.

Can I make this dish vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and fresh fruit.

How long can I store Thai mango sticky rice?

You can safely store it in the fridge for up to three days without losing quality.