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Thai Mango Sticky Rice
10 minutes cook
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Ingredients
  • 1 1/2 cups (310 g) glutinous rice
  • 1 can (400 mL / 14 fl oz) full-fat coconut milk
  • 3/4 teaspoon fine sea salt or table salt
  • 3/4 cup (150 g) sugar
  • 1/2 fresh pandan leaf, optional
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon fine sea salt or table salt
  • 1 tablespoon sugar
  • 3–4 ripe mangoes
  • Toasted sesame seeds
Steps
Step 1 of 20
Step 1

Rinse the glutinous rice thoroughly, changing the water several times until it runs mostly clear.

1. Rinse the glutinous rice thoroughly, changing the water several times until it runs mostly clear.
2. Cover the rice with boiling water by about 1–2 inches.
3. Cover the bowl and let the rice soak for 15 minutes.
4. While the rice soaks, reserve 1/2 cup of the coconut milk for the sauce.
5. Add the remaining coconut milk to a small pot with 3/4 cup sugar, 3/4 teaspoon salt, and the pandan leaf if using.
6. Heat over medium until gently simmering and the sugar has dissolved. Turn off the heat and keep warm.
7. Drain most of the soaking water from the rice, leaving just enough water to come level with the top of the rice.
8. Cover and microwave on high for 7 minutes.
9. Carefully remove the bowl and fluff the rice with a fork.
10. Taste the rice. If the center is still firm, cover and microwave for another 2–3 minutes.
11. While the rice is still hot, pour the warm coconut mixture over it and gently stir.
12. Cover and let the rice rest for 30 minutes, stirring once halfway through, until the coconut mixture is absorbed.
13. To make the salted coconut sauce, mix the cornstarch with about 1 teaspoon of the reserved coconut milk until smooth.
14. Stir the cornstarch mixture back into the remaining reserved coconut milk with 1/4 teaspoon salt and 1 tablespoon sugar.
15. Cook over low to medium-low heat, stirring constantly, until the sauce thickens enough to coat a spoon.
16. Peel the mangoes, slice off the cheeks, and cut them into slices.
17. Spoon the sticky rice onto serving plates.
18. Arrange the mango slices alongside the rice.
19. Spoon the salted coconut sauce over the top.
20. Finish with toasted sesame seeds if desired and serve.
Media

Sweet coconut-infused sticky rice is paired with ripe mango and finished with a lightly salted coconut sauce. It’s a refreshing Thai dessert with a rich, tropical flavor that works especially well in summer.

Recipe Details
Category Crowd-Pleasing Dessert
Cook 10 minutes
Description

Thai mango sticky rice pairs glutinous rice soaked and cooked until tender with a sweet coconut milk mixture that is absorbed while the rice rests. A separate lightly salted coconut sauce brings a savory contrast to the sweet rice and ripe mango slices. Optional pandan adds fragrance, and toasted sesame seeds provide a final bit of texture. Arrange the mango alongside the coconut-infused rice and spoon the sauce over the top. The result is a rich, refreshing tropical dessert; the listed short cook time does not include soaking and resting time.