Mango is the superior tropical fruit, and I never miss an opportunity to get mango sticky rice as the perfect dessert to a Thai meal! I was a little skeptical when I first tried it (eating rice in a dessert was definitely new for me) but now I’m hooked! It’s also easy to make at home with ripe mangoes, coconut milk and very few other ingredients. What are some other Asian desserts I should try next?
Mango Sticky Rice
Equipment
- rice cooker (optional)
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 3 tbsp sugar, divided
- 3/4 tsp salt
- 1/2 tsp cornstarch
- 1 ripe yellow mango, peeled and sliced
- toasted sesame seeds
Instructions
- Wash and drain the rice, and then add to a small pan and cover with water until the rice completely submerged, but only by ~1/2 inches. Alternatively, cook the rice in a rice cooker if you have one.
- While the rice is cooking, open the can of coconut milk and spoon out the thicker cream on top into a small bowl and set it aside. This is easier to do if the can is refrigerated beforehand, and don't shake it! Pour the thinner coconut milk that remains into a small pan.
- Add 2 tbsp sugar and 1/2 tsp salt to the coconut milk and set it over medium heat. Stir it constantly but gently until the sugar is completely dissolved, ~3-5 minutes. Do not let this come to a boil.
- Once the rice is done cooking, fluff the rice and scoop it out into a small bowl. Pour the warm coconut milk mixture over it and gently mix to ensure all the rice is coated. You may not need all the coconut milk, just go until all the rice is coated thoroughly. Set this aside for at least 20 minutes to allow the rice to absorb the milk.
- While the rice rests, in the same saucepan used to make the milk mixture (rinse it out quickly first) add the reserved thicker coconut cream and the remaining 1 tbsp sugar and 1/4 tsp salt. In a separate bowl, whisk together 2-3 tbsp water and the cornstarch to make a slurry.
- Whisk the slurry into the coconut cream mixture over low heat for ~3 minutes, just until it starts to thicken, then remove from the heat and set it aside.
- Peel the mango and slice into thin slices. Arrange the slices however you'd like to compliment the stick rice, and then scoop the rice into two mounds (this recipe serves 2) and top with toasted sesame seeds and the coconut cream sauce.
- Enjoy!
