Mango Sticky Rice

Thailand's most beloved dessert: warm, sweet coconut sticky rice served with ripe mango slices and drizzled with rich coconut cream. Simple, elegant, and completely irresistible.

Ingredients

• 1.5 cups glutinous (sticky) rice, soaked in water for at least 4 hours
• 1 can (14 oz) coconut milk
• ¼ cup sugar
• ½ tsp salt
• ¼ cup coconut cream (thick part from top of a chilled can)
• 1 tbsp sugar
• 0.13 tsp salt
• 2 large ripe mangoes (Ataulfo or Nam Doc Mai preferred)
• 1 tsp toasted sesame seeds or mung beans

Method

1. Drain the soaked sticky rice and steam it in a steamer basket lined with cheesecloth or a bamboo steamer over boiling water for 20-25 minutes until the grains are translucent and tender.
2. While the rice steams, warm the coconut milk with 1/4 cup sugar and 1/2 tsp salt in a saucepan over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat.
3. Transfer the hot sticky rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice and gently fold to combine. Cover and let the rice absorb the sauce for 10-15 minutes.
4. In a small saucepan, warm the coconut cream with 1 tbsp sugar and a pinch of salt until dissolved. This is the topping drizzle.
5. Peel the mangoes and slice into elegant pieces. Mound the coconut sticky rice on plates, arrange mango slices alongside, and drizzle with the coconut cream. Sprinkle with toasted sesame seeds.

Chef's note: The rice must be soaked for at least 4 hours (overnight is best) for the right sticky texture. Use the ripest, most fragrant mangoes you can find. Ataulfo (honey) mangoes or Thai Nam Doc Mai mangoes are ideal. The remaining coconut sauce can be drizzled on top if desired.

Nutrition per serving

More Thai recipes

• Pad Thai
• Tom Yum Soup
• Massaman Curry
• Thai Basil Chicken