There’s something utterly magical about Thai mango sticky rice. Imagine velvety coconut-infused rice embracing sweet, golden mango slices, all topped with a drizzle of creamy coconut sauce. This dessert is the sensation that dances on your taste buds, making you wonder if you’ve just entered a tropical paradise. For more inspiration, check out this explore more desserts recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Thai mango sticky rice</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use regular rice instead of sticky rice?
- How do I know when mangoes are ripe?
- Can I prepare this dish in advance?
- 📖 Recipe Card
Every time I make this dish, I’m transported back to that little street vendor in Thailand where I first tasted it. The aroma of sweet coconut and ripe mango filled the air, creating an irresistible allure. Perfect for hot summer days or cozy nights in, Thai mango sticky rice promises a flavor explosion that’ll leave you dreaming of sandy beaches.
Why You'll Love This Recipe
- Thai mango sticky rice is incredibly simple to prepare, making it perfect for all skill levels
- The harmonious blend of sweet and savory flavors creates a delightful experience
- Visually, the vibrant colors make it a feast for the eyes as well as the palate
- This dessert is versatile enough to serve at gatherings or enjoy solo while binge-watching your favorite show
When I prepared this delightful dish for my family, their smiles said it all—pure bliss! My kids still beg for it every weekend.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Glutinous Rice: This type of rice gives that signature sticky texture; be sure to soak it overnight for best results.
Coconut Milk: Use full-fat coconut milk for rich creaminess; light versions just won’t do justice.
Fresh Mangoes: Pick ripe and juicy mangoes; they should be soft to the touch for optimal sweetness.
Sugar: Regular granulated sugar works well; you can adjust based on your sweetness preference.
Salt: A pinch enhances flavors beautifully; don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Thai mango sticky rice
Prepare the Rice: Start by rinsing 1 cup of glutinous rice under cold water until the water runs clear. Soak it in water overnight or at least 4 hours to achieve that perfect stickiness.
Steam the Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for about 20-25 minutes or until tender and translucent.
Create Coconut Sauce: In a small saucepan, combine 1 cup of coconut milk, ¼ cup of sugar, and a pinch of salt over medium heat. Stir until dissolved but avoid boiling; we want creamy goodness, not soup!
Mix Rice with Coconut Sauce: Once the rice is cooked, transfer it to a mixing bowl and pour half of your luscious coconut sauce over it. Gently fold with a spatula until evenly coated—this is where magic happens!
Slice Mangoes: While waiting for the rice to absorb flavors (about 10 minutes), peel and slice ripe mangoes into beautiful wedges. They should practically melt in your mouth!
Serve It Up!: To plate, scoop some sticky rice onto a dish alongside fresh mango slices. Drizzle with remaining coconut sauce and sprinkle some sesame seeds on top if you’re feeling fancy!
And there you have it—the delightful journey from ingredients to plate! Each bite promises a burst of tropical delight that’s simply irresistible.
You Must Know
- Thai mango sticky rice is not just a dessert; it’s a delightful experience
- The sweetness of ripe mango combined with creamy coconut milk creates a symphony of flavors that dance in your mouth
- Plus, it’s easy to make, so you can impress your friends without breaking a sweat!
Perfecting the Cooking Process
Start by soaking the sticky rice for at least four hours, then steam it until tender. While it cooks, prepare the coconut sauce to drizzle over the top for an unforgettable finish.
Add Your Touch
Feel free to customize your Thai mango sticky rice by adding toppings like toasted sesame seeds or chopped nuts for extra crunch. You can also experiment with different fruits to suit your taste.
Storing & Reheating
Store leftover Thai mango sticky rice in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, adding a splash of coconut milk to restore creaminess.
Chef's Helpful Tips
- For perfectly cooked sticky rice, use glutinous rice instead of regular rice; it’s essential
- Don’t rush soaking time; patience yields better texture and flavor
- Make sure your mangoes are ripe and sweet for the best results
It’s funny how I once served this dish at a family gathering, and everyone kept asking if I had ordered it from a fancy restaurant. The secret? A little love and a dash of coconut milk!
FAQ
Can I use regular rice instead of sticky rice?
Regular rice won’t deliver the same texture; stick to glutinous rice for authentic results.
How do I know when mangoes are ripe?
Look for a sweet aroma and slight softness when gently pressed; that’s peak ripeness.
Can I prepare this dish in advance?
Yes, but enjoy it fresh for the best flavor; store leftovers properly if needed.
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📖 Recipe Card
Print
Thai Mango Sticky Rice
- Total Time: 35 minutes
- Yield: Serves 4
Description
Thai mango sticky rice is a tropical delight that transports you straight to the streets of Thailand with every bite. This luscious dessert features sweet, ripe mango slices paired with creamy coconut-infused sticky rice, all drizzled with velvety coconut sauce. Perfect for any occasion, this dish is not only simple to make but also a feast for the eyes and palate. Experience the magic of Thai mango sticky rice and let its vibrant flavors whisk you away to paradise!
Ingredients
- 1 cup glutinous rice
- 1 cup full-fat coconut milk
- 2 ripe mangoes
- ¼ cup granulated sugar
- 1 pinch of salt
Instructions
- Rinse the glutinous rice under cold water until clear, then soak it overnight or for at least 4 hours.
- Drain and steam the soaked rice in a cheesecloth-lined steamer over boiling water for about 20-25 minutes until tender.
- In a saucepan, combine coconut milk, sugar, and salt over medium heat until sugar dissolves (do not boil).
- Mix half of the coconut sauce into the cooked rice until evenly coated.
- Slice ripe mangoes into wedges.
- To serve, scoop sticky rice onto a plate alongside mango slices; drizzle with remaining coconut sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
