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Mango Sticky Rice

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Mango Sticky Rice is a popular Thai dessert combining tender sticky rice, sweet mangoes, and a creamy coconut milk sauce. The perfect balance of textures and tropical flavors, this dish is naturally gluten-free and vegan, ideal for any occasion.

Ingredients

1 cup uncooked sticky rice

1 can full-fat coconut milk (13.5 oz / 400 g can)

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons cornstarch (optional)

3 ripe mangoes, peeled and sliced

Toasted sesame seeds for garnish (optional)

Instructions

  1. Cook the Sticky Rice: Rinse sticky rice under cold water until clear. Soak for 30 minutes, then steam for 20-25 minutes until tender and translucent. Alternatively, cook in a rice cooker for sticky rice.
  2. Prepare the Coconut Sauce: In a saucepan, combine coconut milk, sugar, salt, and optional cornstarch. Heat over medium, stirring until the sugar dissolves and the sauce thickens slightly. Let cool slightly.
  3. Combine the Rice and Coconut Sauce: Once rice is cooked, transfer it to a bowl and pour 3/4 of the coconut sauce over it. Stir gently and let sit for 10-15 minutes to absorb the sauce.
  4. Assemble the Dish: Serve sticky rice in bowls, top with sliced mangoes, drizzle remaining coconut sauce, and garnish with toasted sesame seeds.
  5. Serve: Serve immediately, warm, with fresh mango slices and creamy coconut sauce.

Notes

Use sticky rice (glutinous rice) for the best texture. Regular rice won’t work the same.

Full-fat coconut milk gives a richer, creamier texture. Light coconut milk is an option for a lighter version.

Cornstarch helps thicken the coconut sauce, but can be omitted for a thinner sauce.

Nutrition

Find it online: https://justsosavory.com/mango-sticky-rice/