Mango Sticky Rice

Mango sticky rice is a beloved Thai dessert that captures the essence of Thai cuisine – sweet, salty, tropical, and utterly addictive. This classic combination of glutinous rice, coconut milk, and perfectly ripe mangoes is enjoyed across Southeast Asia and has become a favorite around the world. Here is the ultimate recipe that combines the best techniques and ingredients for restaurant-quality mango sticky rice at home.

Ingredients

• 1 cup Thai sweet glutinous rice, soaked for at least 4 hours or overnight
• 1 cup coconut milk, divided
• 1/3 cup granulated sugar
• 1/2 teaspoon salt, divided
• 2 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional)

Instructions

1. Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth or a clean kitchen towel for 20-25 minutes until translucent and tender.
2. While the rice is steaming, combine 3/4 cup of the coconut milk, sugar and 1/4 teaspoon of the salt in a saucepan. Heat gently until the sugar dissolves, but do not let it boil. Keep covered.
3. When the rice is done, transfer it to a large bowl. Pour the hot coconut milk mixture over and gently fold until the rice absorbs the liquid. Cover and let stand for 20-30 minutes.
4. Make the coconut cream sauce by combining the remaining 1/4 cup coconut milk with 1 tablespoon sugar, remaining 1/4 teaspoon salt, and 1/2 teaspoon cornstarch mixed with 1 teaspoon water. Heat until slightly thickened.
5. To serve, place a mound of sticky rice on a plate. Arrange mango slices on the side. Drizzle with the coconut cream sauce and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature.

Top Tips for Perfect Mango Sticky Rice

• Use Thai sweet glutinous rice for the most authentic flavor and texture. Soak it for at least 4 hours, or even overnight, for the best results.
• Steam the rice in a bamboo steamer lined with cheesecloth or a clean kitchen towel to prevent sticking and ensure even cooking.
• Use a high quality, full-fat coconut milk for the creamiest, most luscious flavor. Don’t skimp on the coconut!
• Pour the hot coconut milk mixture over the hot rice so it absorbs evenly and thoroughly.
• Let the rice stand and cool slightly before serving so the flavors can meld and the texture is just right – not too mushy.
• Choose perfectly ripe, sweet mangoes like Ataulfo or Champagne varieties for the best flavor and texture contrast with the rich sticky rice.
• Adjust the sweetness to your taste, but don’t reduce the sugar too much as it helps create the right texture and flavor balance.

With these tips and the ultimate recipe, you’ll be making mango sticky rice like a pro in no time. Enjoy this heavenly Thai dessert that is sure to transport your taste buds straight to the tropics!