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Get The Product!Thai mango sticky rice is not just a dessert; it’s an experience, a sweet embrace of flavors that whisk you away to the beaches of Thailand with every bite. Imagine biting into the soft, warm sticky rice, perfectly paired with ripe, luscious mango slices that melt in your mouth, all drizzled with a rich coconut sauce. It’s like a tropical vacation on a plate, and who wouldn’t want that? For more inspiration, check out this delicious dessert ideas recipe.
I remember the first time I tried Thai mango sticky rice at a bustling night market in Bangkok. The aroma of sweet coconut wafted through the air as I watched the vendor expertly prepare this delightful dish. Sharing it with friends under the twinkling lights and vibrant sounds of street life made it even more special. It’s perfect for summer gatherings or as a sweet ending to any meal, promising to leave everyone craving more.
Why You'll Love This Recipe
- This Thai mango sticky rice recipe is incredibly simple to make, bringing exotic flavors right to your kitchen
- The combination of creamy coconut and fresh mango creates an irresistible dessert
- Its vibrant colors will impress guests at any gathering or celebration
- Perfect for warm-weather cravings or as a refreshing treat year-round
Sharing this dish with my family brought smiles all around, and they couldn’t get enough of its creamy sweetness.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sticky Rice: Look for glutinous or sweet rice; it’s essential for that perfect chewy texture.
Coconut Milk: Use full-fat coconut milk for richness; it elevates the flavor beautifully.
Fresh Ripe Mangoes: Choose sweet, fragrant mangoes when they’re in season for maximum flavor.
Sugar: Granulated sugar works best; adjust sweetness according to your taste preference.
Salt: A pinch enhances the coconut’s sweetness without overpowering it.
Sesame Seeds or Mung Beans (optional): These add texture and visual appeal—great for garnishing!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Thai mango sticky rice
Preparing the Sticky Rice: Begin by soaking 1 cup of sticky rice in water for at least 4 hours or overnight for best results. This step ensures fluffy texture when cooked.
Cooking the Rice: Drain the soaked rice and steam it over boiling water for about 25 minutes until tender but firm. The grains should be translucent and slightly sticky.
Making Coconut Sauce: While the rice cooks, combine 1 cup of coconut milk with ½ cup of sugar and a pinch of salt in a saucepan over low heat. Stir until dissolved; don’t let it boil.
Mixing Rice and Sauce: Once cooked, transfer the sticky rice to a bowl and pour half of the coconut sauce over it. Let it sit for about 15 minutes so it absorbs all that deliciousness.
Slicing Mangoes: While waiting, peel and slice two ripe mangoes into thin strips. They should be juicy and sweet—taste-testing is encouraged!
Serving Up Your Creation: To serve, place a generous scoop of the sticky rice on a plate alongside mango slices. Drizzle remaining coconut sauce over everything and garnish with sesame seeds or mung beans if desired.
Enjoy this tropical delight that brings sunshine into any day!
You Must Know
- Thai mango sticky rice is a delightful dessert that combines sweet, ripe mango with creamy coconut-infused rice
- The texture contrast between the soft rice and juicy mango creates a heavenly experience that will leave you craving more
- This dish is not just delicious; it’s visually stunning, too!
Perfecting the Cooking Process
Start by soaking the sticky rice for several hours to ensure it cooks evenly. Steam the rice until tender, then mix in coconut milk, sugar, and a pinch of salt for flavor.
Add Your Touch
Feel free to add a sprinkle of sesame seeds or crushed peanuts on top for an extra crunch. You can also experiment with different fruits like bananas or strawberries!
Storing & Reheating
Store any leftover Thai mango sticky rice in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, adding a splash of coconut milk to revive its creaminess.
Chef's Helpful Tips
- To achieve the perfect texture, use glutinous rice specifically meant for desserts
- Avoid overcooking the coconut milk mixture; it should be creamy but not boiled away
- Lastly, serving at room temperature enhances the flavors beautifully!
Sharing this recipe reminds me of my first attempt at making Thai mango sticky rice during a family gathering. My cousin couldn’t stop raving about it, which ignited my passion for Thai desserts! For more inspiration, check out this more dessert recipes recipe.
FAQ
What kind of rice is best for Thai mango sticky rice?
Use glutinous or sticky rice to achieve the desired chewy texture.
Can I make this dessert vegan?
Yes! Use coconut milk and ensure no dairy ingredients are included.
How can I ripen my mango quickly?
Place unripe mangoes in a brown paper bag at room temperature to speed up ripening.
Thai Mango Sticky Rice
- Total Time: 40 minutes
- Yield: Serves 4
Description
Experience the taste of Thailand with this delightful Thai mango sticky rice recipe. This luscious dessert features warm, chewy sticky rice paired with ripe, juicy mango slices and drizzled with a creamy coconut sauce. Perfect for summer gatherings or a refreshing treat any time of the year, this dish promises to transport you to a tropical paradise with every bite.
Ingredients
- 1 cup glutinous (sticky) rice
- 1 cup full-fat coconut milk
- 2 ripe mangoes, sliced
- ½ cup granulated sugar
- ¼ tsp salt
- Optional: Sesame seeds or mung beans for garnish
Instructions
- Soak the sticky rice in water for at least 4 hours or overnight.
- Drain and steam the rice over boiling water for about 25 minutes until tender.
- In a saucepan, combine coconut milk, sugar, and salt over low heat until dissolved.
- Mix half of the coconut sauce into the cooked sticky rice and let it sit for 15 minutes.
- Serve the sticky rice on a plate with mango slices and drizzle with remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
