Mango Sticky Rice Recipe
Thai Mango Sticky Rice is a popular dessert in the South East Asia and is made using Sticky Rice, Coconut Milk and Fresh Mangoes. It's a popular vegan street style dessert and can be made easily at home.
Servings: 4 people
Ingredients
- 1 cup Thai sticky rice
- 1 cup coconut milk
- ⅛ teaspoon salt
- ¼ cup sugar
- 2-3 ripe mangoes peeled and cut into cubes or slices.
- 1 teaspoon toasted sesame seeds
- 1 teaspoon toasted yellow mung beans
- 1 teaspoon toasted peanuts
Instructions
- Start by cooking the rice. We can cook the rice in one of the 3 ways
- 1.Traditional Method – In the traditional method, the rice is soaked for 8-10 hours. It is then drained and layered on a steamer. It is steamed for 20-25 minutes until it is translucent.2.Pot Method – This is how I cooked the rice. Add the rice to a pot along with some coconut milk and water and cook on low heat until tender.3. Instant Pot Method – In this method, washed rice is added to an Instant pot along with water and cooked until tender. You can check the detailed recipe of how to cook sticky rice in an instant pot here.
- I am cooking the rice using the pot method.
- Wash the sticky rice 3-4 times to get rid of the excess starch. Soak the rice in water for 30 minutes.
- Drain the water and add the rice to a medium size pan along with 1 cup water, ½ cup coconut milk, ¼ tsp salt, and 2 tablespoon sugar, and stir gently.
- Cover the pan with a tight-fitting lid and cook on low heat until all the water is absorbed and the rice is cooked (20-25 minutes).
- Add the remaining ½ cup coconut milk and 2 tablespoon sugar to another small saucepan.
- Cook on low heat until the sugar melts. Keep stirring while cooking. Remove the pan from heat.
- Scoop the cooked rice in 4 shallow serving bowls. I used a small bowl to shape the rice. I added ¼th of the cooked rice to a small bowl and pressed it tightly and then inverted the bowl in the center of the serving bowl to unmold the rice. Prepare all 4 bowls in the same manner.
- Top the rice with chilled ripe mango slices and drizzle the coconut milk and sugar mixture on top. Sprinkle sesame seeds, mung beans, and peanuts on top and serve.
Video
Notes
You cannot replace sticky rice with any other variety of rice. Jasmine rice or any other rice won’t work in this recipe.
Shake the can of coconut milk well before opening as the coconut milk tends to separate inside the can if sitting for a long time.
I used white sugar to make this recipe but you can use brown sugar or even jaggery.
Choose the mangoes from Thailand or India as they are ripe and juicy and have vibrant orange flesh.
I personally like to serve it cold, because the coconut sticky rice tastes best when served with chilled fresh mangoes. But you can warm the rice in a microwave before serving.
If you like the rice saucier, you can add it to the sauce directly. mix well and then serve in individual bowls.
Nutrition
Calories: 390kcal | Carbohydrates: 65g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Sodium: 157mg | Potassium: 308mg | Fiber: 3g | Sugar: 24g | Vitamin A: 895IU | Vitamin C: 30.6mg | Calcium: 29mg | Iron: 2.9mg
