Mango Sticky Rice

Summary :

Mango Sticky Rice is a traditional Thai dessert featuring glutinous rice soaked in sweet coconut milk and served with ripe, juicy mango. It’s naturally gluten-free, dairy-free, and perfect for warm weather.

Ingredients (Serves 2–3)

• 1 cup glutinous (sticky) rice

• 1 ½ cups coconut milk (full-fat)

• ¼ cup sugar (adjust to taste)

• ¼ teaspoon salt

• 2 ripe mangoes, peeled and sliced

• 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)

Optional Coconut Topping Sauce:

• ¼ cup coconut milk

• ½ teaspoon cornstarch

• Pinch of salt

• 1 teaspoon sugar

Instructions

1. Soak the rice:
   Rinse sticky rice several times until water runs clear. Soak in water for 4–6 hours or overnight.

2. Cook the rice:
   Drain the soaked rice and steam it in a steamer or use a fine sieve over boiling water. Steam for about 25–30 minutes, or until tender.

3. Make the coconut sauce:
   In a saucepan, heat 1 ½ cups coconut milk with sugar and salt over medium heat. Do not boil. Stir until the sugar dissolves, then remove from heat.

4. Mix rice with coconut milk:
   Transfer cooked sticky rice to a bowl. Pour most of the sweet coconut milk over the rice and gently mix. Let it sit for 15–20 minutes to absorb.

5. Make the topping sauce (optional):
   Mix ¼ cup coconut milk with cornstarch, sugar, and salt. Heat until slightly thickened.

6. Serve:
   Place a portion of sticky rice on a plate, top with mango slices, and drizzle with coconut topping. Sprinkle with toasted sesame seeds or mung beans if desired.

Notes

• Sticky rice: Only glutinous rice will work for this recipe. Regular rice won’t become sticky enough.

• Mango: Use ripe, fragrant mangoes like Ataulfo, Nam Dok Mai, or Alphonso for best flavor.

• Make ahead: You can prep the rice and coconut milk a few hours ahead and assemble before serving.

• Vegan & halal-friendly: This dessert is naturally vegan and suitable for a halal diet.