Embark on a delightful culinary journey with this flavorful Thai Mango Sticky Rice, a beloved dessert that harmonizes sweet, creamy, and fruity elements into a single, satisfying dish. Perfect for any occasion, this sweet treat will transport your taste buds to the vibrant streets of Thailand.
Why You’ll Love This Recipe
- Authentic Flavors: Experience the true taste of Thailand with every bite.
- Simple Ingredients: Easy-to-find ingredients make this a hassle-free dessert.
- Versatile and Adaptable: Can be customized to suit various dietary preferences without sacrificing flavor.
- Perfect for Sharing: A delightful dessert that’s sure to impress friends and family alike.
Ingredients You’ll Need
This recipe for Thai Mango Sticky Rice calls for just a handful of core ingredients, each playing a crucial role in achieving the perfect balance of texture and taste. Simplicity at its finest, these essentials create magic when combined.
- Sweet Rice: This glutinous rice is the heart of the dish, providing the sticky texture that makes this dessert so unique.
- Coconut Milk: Use full-fat coconut milk for a rich, creamy texture and authentic Thai flavor.
- Sugar: Balances the richness of the coconut milk and the sweetness of the mangoes.
- Salt: A pinch enhances the flavors and balances the sweetness of the dish.
- Mangoes: Choose ripe, juicy mangoes for the freshest, sweetest topping.
- Sesame Seeds: Optional garnish that adds a subtle nutty crunch.
Variations
Feel free to personalize your Thai Mango Sticky Rice to suit your tastes or dietary preferences. With a little creativity, this classic dish becomes even more versatile.
- Fruit Variations: Substitute or add other tropical fruits like lychee or pineapple for a tasty twist.
- Flavored Coconut Milk: Infuse your coconut milk with pandan leaves or vanilla for a delightful aromatic experience.
- Nutty Garnishes: Try using crushed peanuts instead of sesame seeds for a different texture and nutty flavor.
How to Make Thai Mango Sticky Rice
Step 1: Soak the Rice
Begin by soaking the sweet rice in a large bowl filled with water. This step is crucial for achieving that signature stickiness. Allow the rice to soak for at least one hour, or if you’re planning ahead, you can let it soak overnight for ultimate tenderness.
Step 2: Steam the Rice
Drain and rinse the soaked rice, then wrap it in a cheesecloth. Prepare your makeshift steamer by inverting a mesh stainless steel basket in a pot. Steam the rice for 15-20 minutes, ensuring it doesn’t touch the water. You’ll know it’s done when the grains become translucent.
Step 3: Prepare the Coconut Milk
While the rice steams, gently heat a can of coconut milk in a pot, adding sugar and salt. Stir constantly over medium heat until everything is dissolved, ensuring the milk remains smooth and doesn’t curdle.
Step 4: Combine and Rest
Once the rice is ready, transfer it to a bowl and mix it with the sweetened coconut milk. Cover it and let it rest for about 5 minutes, allowing the flavors to meld and the rice to soak up the coconut milk.
Step 5: Make the Coconut Cream Sauce
To make the sauce, simmer coconut cream with sugar until it thickens slightly. This will serve as an indulgent topping that ties the entire dish together.
Step 6: Serve
Plate the sticky rice, adorn it with slices of fresh mango, drizzle with the coconut cream sauce, and sprinkle with sesame seeds. Your Thai Mango Sticky Rice is ready to be enjoyed!
Pro Tips for Making Thai Mango Sticky Rice
- Steamer Alternative: If you don’t have a steamer, use a metal colander over a pot of boiling water to steam your rice efficiently.
- Choosing Mangos: Opt for Ataulfo or Alphonso mangos for the sweetest, juiciest flavor.
- Coconut Milk Consistency: Ensure it’s smooth by stirring constantly and avoid boiling to prevent separation.
- Perfect Coconut Sauce: Simmer until it just slightly thickens for a dessert-ready drizzle.
How to Serve Thai Mango Sticky Rice
Garnishes
A sprinkle of toasted sesame seeds or crispy mung beans not only adds a contrasting crunch but also enhances the nutty undertones of this delectable dish, elevating it with a touch of authentic flair.
Side Dishes
Pair your Thai Mango Sticky Rice with a side of lightly spiced Thai tea or a refreshing lemongrass beverage for a delightful, well-rounded meal that captures the essence of Thai cuisine.
Creative Ways to Present
Get creative by using a small mold or ramekin to shape the sticky rice before plating. Add edible flowers for a burst of color, transforming your dish into an Instagram-worthy masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Mango Sticky Rice can be stored in an airtight container in the refrigerator for up to 3 days, maintaining its flavor and texture for future cravings.
Freezing
This dish does not freeze well as the texture of the rice can become compromised, leading to a loss of that delightful stickiness upon thawing.
Reheating
To reheat, gently steam the rice again or microwave it in short intervals, adding a splash of coconut milk to restore its luscious texture before serving.
FAQs
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Can I use regular rice instead of sweet rice?
No, for authentic Thai Mango Sticky Rice, you must use glutinous or sweet rice to achieve the desired sticky texture essential to this dish.
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Is there a substitute for coconut milk?
For a non-coconut alternative, try almond milk with added coconut extract to mimic the unique flavor, though the dish may lack some creaminess.
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What if I don’t have a cheesecloth?
If cheesecloth is unavailable, a clean, thin kitchen towel can serve as a fine substitute for steaming the rice.
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Can this dish be made vegan?
Yes, Thai Mango Sticky Rice is inherently vegan, as it uses plant-based ingredients throughout the recipe.
Final Thoughts
There you have it, a delightful dive into the world of Thai Mango Sticky Rice. It’s a simple pleasure that captures the heart, perfect for those moments when you want to indulge in the sweet and creamy perfection of Thailand. Gather your ingredients and prepare to embark on a culinary journey that’s bound to become a favorite at your table!
Print
Thai Mango Sticky Rice Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegan, Gluten Free
Description
This Thai Mango Sticky Rice recipe is a delightful combination of sweet, fragrant rice paired with ripe mango slices and topped with a luscious coconut cream sauce, offering a perfect balance of textures and flavors typical of Thai desserts.
Ingredients
Sticky Rice and Mango
- 2 cups sweet rice
- 1 (13.5 ounce) can full-fat coconut milk (for cooking)
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1–2 large mangoes
- Sesame seeds – to garnish
Coconut Cream Sauce
- 2/3 cup full-fat coconut milk
- 3 tablespoons sugar
Instructions
- Soak the Rice: Transfer the rice to a large bowl filled with water, ensuring the water covers the rice completely. Let it soak for at least 1 hour or up to overnight to soften the grains.
- Drain and Wrap: Drain the soaked rice and rinse briefly. Place it in the center of a large cheesecloth and let it drain well. Loosely wrap the rice in the cheesecloth, making sure grains are contained but not compressed.
- Prepare Your Steamer: Create a makeshift steamer by inverting a large mesh steaming basket inside a tall pot filled with about 1 inch of water. Ensure water does not touch the rice.
- Steam the Rice: Place the wrapped rice in the steamer basket. Cover tightly with a lid and bring the water to a boil over high heat. Reduce the heat to simmer and steam for 15-20 minutes until the grains turn translucent.
- Heat Coconut Milk: While the rice steams, heat the full-fat coconut milk from the can in a medium saucepan over medium heat. Stir often and add sugar and salt until dissolved. Keep warm.
- Mix Rice and Coconut Milk: Transfer the steamed rice to a large bowl. Pour the warm sweetened coconut milk over the rice. Cover and let it rest for 5 minutes to absorb the flavor.
- Prepare Coconut Cream Sauce: In a small saucepan, combine ⅔ cup coconut milk with 3 tablespoons sugar. Bring to a gentle boil, then lower the heat and simmer until slightly thickened, about 5 minutes.
- Serve: Plate the sticky rice along with sliced mangoes. Drizzle with the coconut cream sauce and garnish with sesame seeds.
Notes
- This dessert is vegan and gluten-free, making it suitable for various dietary preferences.
- Use ripe mangoes for the best flavor and sweetness.
- Allow the rice to soak for at least 1 hour for optimal texture.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Ensure the rice is tender and translucent before removing from the steamer.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: <1 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
