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Thai
Thai Mango Sticky Rice Dessert
45 min total15 prep30 cook6 servings340 cal
VegetarianClassic
Classic Thai mango sticky rice — coconut-steamed glutinous rice with ripe mango and sweet coconut cream. The quintessential Thai dessert when mangoes are in season.
Ingredients
pantry
- 2 cupglutinous rice
- 1.5 cupcoconut milk
- 0.33 cupgranulated sugar
- 0.5 tspsalt
- 2 tbsptoasted mung beans
produce
- 3ripe mangoes
Steps
- Soak glutinous rice 4 hours; drain.
- Steam rice 25 minutes until tender and sticky.
- Warm half the coconut milk with sugar and salt; toss with cooked rice.
- Let rice absorb coconut mixture 15 minutes.
- Warm remaining coconut milk lightly for serving sauce.
- Peel and slice mangoes.
- Mound rice on plates, arrange mango slices alongside.
- Drizzle with coconut sauce and sprinkle toasted mung beans.
Tips
- Use glutinous rice, not regular rice, for the right sticky texture.
- Steam rather than boil for the best rice texture.
- Serve with room-temperature coconut sauce so it coats the rice.
- Choose ripe but firm mangoes for clean slices.
