DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipetorch

Thai Mango Sticky Rice Delightful Dessert Recipe

by
To make Thai mango sticky rice, you need a few key ingredients: - 1 cup glutinous rice (also known as sweet rice) - 1 ½ cups coconut milk (divided) - 2 ripe mangoes, peeled and thinly sliced - ½ cup granulated sugar - ½ teaspoon salt - 1 tablespoon sesame seeds, toasted (for garnish) - Fresh mint leaves (for garnish) These ingredients create a sweet and creamy dish. Glutinous rice gives the sticky texture. Coconut milk adds rich flavor. Ripe mangoes provide sweetness and freshness. If you can't find glutinous rice, you can try other types. Short-grain rice can work as a substitute. It won't be as sticky but will still taste good. Jasmine rice is another option. It has a lovely aroma and texture. The best mangoes for this dish are ripe and sweet. Look for mangoes that give slightly when you press them. Varieties like Ataulfo or Haden are great choices. They have a smooth texture and sweet flavor. Avoid mangoes that are too hard or have blemishes. The right mango makes your dessert shine. First, rinse your glutinous rice under cold water. Keep rinsing until the water runs clear. This step is key to removing extra starch. After rinsing, place the rice in a bowl and cover it with water. Let it soak for at least four hours. If you have time, soak it overnight. This makes the rice soft and easy to cook. Once the rice has soaked, drain it well. Then, line a steamer with cheesecloth. This step stops the rice from sticking. Place the drained rice in the steamer. Steam the rice over boiling water for about 20 to 25 minutes. The rice will be ready when it looks translucent and feels tender. This method gives you the perfect sticky rice. In a medium saucepan, mix one cup of coconut milk with the sugar and salt. Set the heat to low or medium. Stir the mixture gently. You want the sugar to dissolve fully. Be careful not to let it boil. After the sugar is dissolved, take the pan off the heat. Keep half a cup of coconut milk aside for serving later. This sauce will add rich flavor to your sticky rice. To make perfect sticky rice, soak your glutinous rice for at least four hours. This softens the grains. If you have time, soak it overnight for the best texture. Rinse the rice under cold water until it runs clear. This step removes excess starch that can make the rice gummy. When cooking, steam the rice in a cheesecloth-lined steamer. This prevents sticking and allows the rice to cook evenly. Your rice should look translucent and feel tender when done. For a smooth coconut sauce, combine one cup of coconut milk, sugar, and salt in a saucepan. Heat it gently over low to medium heat. Stir until the sugar dissolves, but do not let it boil. Boiling can change the texture. Set aside half a cup of coconut milk for serving. This will drizzle beautifully over your dish. Remember to stir the sauce slowly for a velvety finish. When serving, take a generous scoop of sticky rice and place it on a decorative plate. Artfully arrange the sliced mangoes beside the rice. Drizzle the reserved coconut milk over both the rice and mango. This adds shine and flavor. For a pop of color, sprinkle toasted sesame seeds on top. Fresh mint leaves make a lovely garnish. They add a refreshing touch and enhance the look of your dessert. {{image_4}} You can make Thai mango sticky rice vegan and dairy-free with some simple swaps. Use coconut milk as your main liquid. It is already dairy-free and gives a rich flavor. The sugar is generally vegan, but check if you want to be sure. This dish remains a treat for everyone! You can easily change the toppings to switch things up. Try adding chopped nuts like peanuts or cashews for crunch. Fresh fruit like strawberries or kiwi can add color and flavor. You can also drizzle some honey or maple syrup for extra sweetness. Don't be afraid to experiment! Serving this dessert can be fun and creative. Use small bowls for individual portions. You can layer the rice and mango in clear cups for a pretty look. Add a sprig of mint on top for color. Another idea is to serve it in half mango shells for a tropical feel. Enjoy making it your own! To store leftover sticky rice, first let it cool. Place it in an airtight container. This helps keep it fresh and moist. You can keep it in the fridge for up to 3 days. If you have a lot, divide it into smaller portions. This makes it easier to reheat later. To reheat sticky rice, use a steamer. Place the rice in the steamer basket. Steam for about 5-10 minutes until warm. You can also use the microwave. Put the rice in a bowl with a splash of water. Cover with a damp paper towel and heat for 1-2 minutes. For the mango, keep it fresh. Serve it cold, as warm mango can lose its nice texture. Sticky rice can last up to 3 days in the fridge. If you want to store it longer, freezing is a good option. Wrap the rice tightly in plastic wrap, then place it in a freezer bag. It can stay frozen for up to 2 months. When ready to eat, thaw it in the fridge overnight, then reheat. No, you cannot use regular rice. Glutinous rice gives this dish its unique sticky texture. Regular rice will not clump together like glutinous rice. If you want the right taste and feel, stick to glutinous rice. You can tell when the rice is fully cooked by its look and feel. The grains will become translucent and soft. You can also taste a small piece. It should be tender but still have a slight bite. Mango is the star, but other fruits work well too. You can try ripe bananas, sweet strawberries, or juicy pineapples. Each fruit adds a unique flavor that complements the sticky rice and coconut. Yes, you can prepare some parts ahead. You can soak the rice overnight and cook it the next day. You can also make the coconut sauce early. Just keep everything in the fridge until you are ready to serve. In this article, I shared how to make Thai Mango Sticky Rice. You learned about key ingredients, like glutinous rice and ripe mangoes. I provided step-by-step instructions on soaking and cooking the rice, plus making the coconut sauce. You also found tips for perfect rice and serving ideas. This dish is fun to make and great to share. With a few variations and storage tips, you can enjoy it anytime. Now, get cooking and treat yourself to this sweet delight!
Save It Jump to Recipe

Thai Mango Sticky Rice is a sweet treat you don’t want to miss. This delightful dessert combines soft, sticky rice with ripe mango and creamy coconut sauce. In this post, I’ll share all the ingredients you need, simple step-by-step instructions, and helpful tips for perfect results. Whether you’re a cooking pro or a newbie, this recipe will bring the flavors of Thailand to your kitchen. Let’s get started!

Ingredients

Key Ingredients for Thai Mango Sticky Rice

To make Thai mango sticky rice, you need a few key ingredients:

– 1 cup glutinous rice (also known as sweet rice)

– 1 ½ cups coconut milk (divided)

– 2 ripe mangoes, peeled and thinly sliced

– ½ cup granulated sugar

– ½ teaspoon salt

– 1 tablespoon sesame seeds, toasted (for garnish)

– Fresh mint leaves (for garnish)

These ingredients create a sweet and creamy dish. Glutinous rice gives the sticky texture. Coconut milk adds rich flavor. Ripe mangoes provide sweetness and freshness.

Alternatives to Glutinous Rice

If you can’t find glutinous rice, you can try other types. Short-grain rice can work as a substitute. It won’t be as sticky but will still taste good. Jasmine rice is another option. It has a lovely aroma and texture.

Choosing the Right Mangoes

The best mangoes for this dish are ripe and sweet. Look for mangoes that give slightly when you press them. Varieties like Ataulfo or Haden are great choices. They have a smooth texture and sweet flavor. Avoid mangoes that are too hard or have blemishes. The right mango makes your dessert shine.

Step-by-Step Instructions

How to Soak the Glutinous Rice

First, rinse your glutinous rice under cold water. Keep rinsing until the water runs clear. This step is key to removing extra starch. After rinsing, place the rice in a bowl and cover it with water. Let it soak for at least four hours. If you have time, soak it overnight. This makes the rice soft and easy to cook.

Cooking the Rice to Perfection

Once the rice has soaked, drain it well. Then, line a steamer with cheesecloth. This step stops the rice from sticking. Place the drained rice in the steamer. Steam the rice over boiling water for about 20 to 25 minutes. The rice will be ready when it looks translucent and feels tender. This method gives you the perfect sticky rice.

Preparing the Coconut Sauce

In a medium saucepan, mix one cup of coconut milk with the sugar and salt. Set the heat to low or medium. Stir the mixture gently. You want the sugar to dissolve fully. Be careful not to let it boil. After the sugar is dissolved, take the pan off the heat. Keep half a cup of coconut milk aside for serving later. This sauce will add rich flavor to your sticky rice.

Tips & Tricks

Best Practices for Perfectly Sticky Rice

To make perfect sticky rice, soak your glutinous rice for at least four hours. This softens the grains. If you have time, soak it overnight for the best texture. Rinse the rice under cold water until it runs clear. This step removes excess starch that can make the rice gummy. When cooking, steam the rice in a cheesecloth-lined steamer. This prevents sticking and allows the rice to cook evenly. Your rice should look translucent and feel tender when done.

Ensuring the Coconut Sauce is Smooth

For a smooth coconut sauce, combine one cup of coconut milk, sugar, and salt in a saucepan. Heat it gently over low to medium heat. Stir until the sugar dissolves, but do not let it boil. Boiling can change the texture. Set aside half a cup of coconut milk for serving. This will drizzle beautifully over your dish. Remember to stir the sauce slowly for a velvety finish.

Serving Suggestions for a Beautiful Presentation

When serving, take a generous scoop of sticky rice and place it on a decorative plate. Artfully arrange the sliced mangoes beside the rice. Drizzle the reserved coconut milk over both the rice and mango. This adds shine and flavor. For a pop of color, sprinkle toasted sesame seeds on top. Fresh mint leaves make a lovely garnish. They add a refreshing touch and enhance the look of your dessert.

Variations

Vegan and Dairy-Free Options

You can make Thai mango sticky rice vegan and dairy-free with some simple swaps. Use coconut milk as your main liquid. It is already dairy-free and gives a rich flavor. The sugar is generally vegan, but check if you want to be sure. This dish remains a treat for everyone!

Adding Different Toppings or Flavors

You can easily change the toppings to switch things up. Try adding chopped nuts like peanuts or cashews for crunch. Fresh fruit like strawberries or kiwi can add color and flavor. You can also drizzle some honey or maple syrup for extra sweetness. Don’t be afraid to experiment!

Creative Serving Ideas

Serving this dessert can be fun and creative. Use small bowls for individual portions. You can layer the rice and mango in clear cups for a pretty look. Add a sprig of mint on top for color. Another idea is to serve it in half mango shells for a tropical feel. Enjoy making it your own!

Storage Info

How to Store Leftover Sticky Rice

To store leftover sticky rice, first let it cool. Place it in an airtight container. This helps keep it fresh and moist. You can keep it in the fridge for up to 3 days. If you have a lot, divide it into smaller portions. This makes it easier to reheat later.

Best Way to Reheat Sticky Rice and Mango

To reheat sticky rice, use a steamer. Place the rice in the steamer basket. Steam for about 5-10 minutes until warm. You can also use the microwave. Put the rice in a bowl with a splash of water. Cover with a damp paper towel and heat for 1-2 minutes. For the mango, keep it fresh. Serve it cold, as warm mango can lose its nice texture.

Shelf Life and Freezing Tips

Sticky rice can last up to 3 days in the fridge. If you want to store it longer, freezing is a good option. Wrap the rice tightly in plastic wrap, then place it in a freezer bag. It can stay frozen for up to 2 months. When ready to eat, thaw it in the fridge overnight, then reheat.

FAQs

Can I use regular rice instead of glutinous rice?

No, you cannot use regular rice. Glutinous rice gives this dish its unique sticky texture. Regular rice will not clump together like glutinous rice. If you want the right taste and feel, stick to glutinous rice.

How do I know when the rice is fully cooked?

You can tell when the rice is fully cooked by its look and feel. The grains will become translucent and soft. You can also taste a small piece. It should be tender but still have a slight bite.

What are some other fruits that pair well with this dish?

Mango is the star, but other fruits work well too. You can try ripe bananas, sweet strawberries, or juicy pineapples. Each fruit adds a unique flavor that complements the sticky rice and coconut.

Can I prepare this dish in advance?

Yes, you can prepare some parts ahead. You can soak the rice overnight and cook it the next day. You can also make the coconut sauce early. Just keep everything in the fridge until you are ready to serve.

In this article, I shared how to make Thai Mango Sticky Rice. You learned about key ingredients, like glutinous rice and ripe mangoes. I provided step-by-step instructions on soaking and cooking the rice, plus making the coconut sauce. You also found tips for perfect rice and serving ideas.

This dish is fun to make and great to share. With a few variations and storage tips, you can enjoy it anytime. Now, get cooking and treat yourself to this sweet delight!

To make Thai mango sticky rice, you need a few key ingredients: - 1 cup glutinous rice (also known as sweet rice) - 1 ½ cups coconut milk (divided) - 2 ripe mangoes, peeled and thinly sliced - ½ cup granulated sugar - ½ teaspoon salt - 1 tablespoon sesame seeds, toasted (for garnish) - Fresh mint leaves (for garnish) These ingredients create a sweet and creamy dish. Glutinous rice gives the sticky texture. Coconut milk adds rich flavor. Ripe mangoes provide sweetness and freshness. If you can't find glutinous rice, you can try other types. Short-grain rice can work as a substitute. It won't be as sticky but will still taste good. Jasmine rice is another option. It has a lovely aroma and texture. The best mangoes for this dish are ripe and sweet. Look for mangoes that give slightly when you press them. Varieties like Ataulfo or Haden are great choices. They have a smooth texture and sweet flavor. Avoid mangoes that are too hard or have blemishes. The right mango makes your dessert shine. First, rinse your glutinous rice under cold water. Keep rinsing until the water runs clear. This step is key to removing extra starch. After rinsing, place the rice in a bowl and cover it with water. Let it soak for at least four hours. If you have time, soak it overnight. This makes the rice soft and easy to cook. Once the rice has soaked, drain it well. Then, line a steamer with cheesecloth. This step stops the rice from sticking. Place the drained rice in the steamer. Steam the rice over boiling water for about 20 to 25 minutes. The rice will be ready when it looks translucent and feels tender. This method gives you the perfect sticky rice. In a medium saucepan, mix one cup of coconut milk with the sugar and salt. Set the heat to low or medium. Stir the mixture gently. You want the sugar to dissolve fully. Be careful not to let it boil. After the sugar is dissolved, take the pan off the heat. Keep half a cup of coconut milk aside for serving later. This sauce will add rich flavor to your sticky rice. To make perfect sticky rice, soak your glutinous rice for at least four hours. This softens the grains. If you have time, soak it overnight for the best texture. Rinse the rice under cold water until it runs clear. This step removes excess starch that can make the rice gummy. When cooking, steam the rice in a cheesecloth-lined steamer. This prevents sticking and allows the rice to cook evenly. Your rice should look translucent and feel tender when done. For a smooth coconut sauce, combine one cup of coconut milk, sugar, and salt in a saucepan. Heat it gently over low to medium heat. Stir until the sugar dissolves, but do not let it boil. Boiling can change the texture. Set aside half a cup of coconut milk for serving. This will drizzle beautifully over your dish. Remember to stir the sauce slowly for a velvety finish. When serving, take a generous scoop of sticky rice and place it on a decorative plate. Artfully arrange the sliced mangoes beside the rice. Drizzle the reserved coconut milk over both the rice and mango. This adds shine and flavor. For a pop of color, sprinkle toasted sesame seeds on top. Fresh mint leaves make a lovely garnish. They add a refreshing touch and enhance the look of your dessert. {{image_4}} You can make Thai mango sticky rice vegan and dairy-free with some simple swaps. Use coconut milk as your main liquid. It is already dairy-free and gives a rich flavor. The sugar is generally vegan, but check if you want to be sure. This dish remains a treat for everyone! You can easily change the toppings to switch things up. Try adding chopped nuts like peanuts or cashews for crunch. Fresh fruit like strawberries or kiwi can add color and flavor. You can also drizzle some honey or maple syrup for extra sweetness. Don't be afraid to experiment! Serving this dessert can be fun and creative. Use small bowls for individual portions. You can layer the rice and mango in clear cups for a pretty look. Add a sprig of mint on top for color. Another idea is to serve it in half mango shells for a tropical feel. Enjoy making it your own! To store leftover sticky rice, first let it cool. Place it in an airtight container. This helps keep it fresh and moist. You can keep it in the fridge for up to 3 days. If you have a lot, divide it into smaller portions. This makes it easier to reheat later. To reheat sticky rice, use a steamer. Place the rice in the steamer basket. Steam for about 5-10 minutes until warm. You can also use the microwave. Put the rice in a bowl with a splash of water. Cover with a damp paper towel and heat for 1-2 minutes. For the mango, keep it fresh. Serve it cold, as warm mango can lose its nice texture. Sticky rice can last up to 3 days in the fridge. If you want to store it longer, freezing is a good option. Wrap the rice tightly in plastic wrap, then place it in a freezer bag. It can stay frozen for up to 2 months. When ready to eat, thaw it in the fridge overnight, then reheat. No, you cannot use regular rice. Glutinous rice gives this dish its unique sticky texture. Regular rice will not clump together like glutinous rice. If you want the right taste and feel, stick to glutinous rice. You can tell when the rice is fully cooked by its look and feel. The grains will become translucent and soft. You can also taste a small piece. It should be tender but still have a slight bite. Mango is the star, but other fruits work well too. You can try ripe bananas, sweet strawberries, or juicy pineapples. Each fruit adds a unique flavor that complements the sticky rice and coconut. Yes, you can prepare some parts ahead. You can soak the rice overnight and cook it the next day. You can also make the coconut sauce early. Just keep everything in the fridge until you are ready to serve. In this article, I shared how to make Thai Mango Sticky Rice. You learned about key ingredients, like glutinous rice and ripe mangoes. I provided step-by-step instructions on soaking and cooking the rice, plus making the coconut sauce. You also found tips for perfect rice and serving ideas. This dish is fun to make and great to share. With a few variations and storage tips, you can enjoy it anytime. Now, get cooking and treat yourself to this sweet delight!

Thai Mango Sticky Rice

Indulge in the tropical flavors of Mango Sticky Rice with this simple recipe! Perfect for dessert lovers, this dish features glutinous rice topped with ripe mangoes and drizzled with a sweet coconut sauce. Learn the easy steps to prepare this delicious treat that’s sure to impress your guests. Ready to bring a piece of paradise to your kitchen? Click to explore the full recipe and discover the joys of Mango Sticky Rice!
Print Recipe Pin Recipe

Ingredients
  

1 cup glutinous rice (also known as sweet rice)

1 ½ cups coconut milk (divided)

2 ripe mangoes, peeled and thinly sliced

½ cup granulated sugar

½ teaspoon salt

1 tablespoon sesame seeds, toasted (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

Soak the rice: Begin by rinsing the glutinous rice under cold running water until the water appears clear. This helps remove excess starch. Once rinsed, submerge the rice in water and let it soak for a minimum of 4 hours, or ideally overnight to achieve the best texture.

    Cook the rice: After soaking, drain the rice and place it in a steamer lined with cheesecloth to prevent sticking. Steam the rice over a pot of boiling water for approximately 20-25 minutes. You should know it's done when the rice is translucent and tender.

      Prepare the coconut sauce: In a medium saucepan, mix together 1 cup of coconut milk, granulated sugar, and salt. Place the saucepan over low to medium heat and stir gently until the sugar is completely dissolved. Make sure not to let it reach a boil. Set aside the remaining ½ cup of coconut milk to use for serving later.

        Combine the rice and coconut milk: Once your sticky rice is cooked, transfer it to a spacious mixing bowl. Pour the warm coconut sauce over the rice, stirring gently to ensure that every grain is coated. Allow the mixture to sit for 10-15 minutes so the rice can fully absorb those delightful coconut flavors.

          Assemble the dish: To serve, take a generous portion of the sticky rice and place it on a decorative serving plate. Arrange the sliced mangoes artfully alongside the rice. Drizzle the reserved coconut milk over both the rice and mangoes for a lovely finish.

            Garnish and serve: To add texture and flair, sprinkle the toasted sesame seeds over the dish. Finally, garnish with fresh mint leaves to provide a vibrant touch and a refreshing contrast in flavor.

              Prep Time, Total Time, Servings: 4 hours (including soaking) | 40 minutes | 4 servings

                Leave a Comment

                Recipe Rating