Mango sticky rice is a beloved Thai dessert that pairs sweet, ripe mangoes with creamy coconut-infused sticky rice. While traditionally made with glutinous (sticky) rice, this version uses jasmine rice, which is more readily available and still delivers a wonderfully fragrant and satisfying result. The combination of warm, slightly salty coconut rice with cool, juicy mango and a drizzle of salted coconut cream is a perfect balance of flavors and textures.
Ingredients
- 1 cup (200 g) jasmine rice, rinsed
- 1 ¼ cups (300 ml) water
- 1 cup (240 ml) full-fat coconut milk, divided
- â…“ cup (65 g) granulated sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
- In a medium saucepan, combine the drained rice and 1 ¼ cups (300 ml) water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- While the rice cooks, prepare the coconut sauce. In a small saucepan, combine ¾ cup (180 ml) of the coconut milk, the sugar, and ¼ teaspoon of the salt. Warm over medium heat, stirring, until the sugar dissolves. Do not boil. Set aside.
- After the rice has rested, transfer it to a large bowl. Pour the warm coconut sauce over the hot rice and stir gently to coat every grain. Let the rice absorb the sauce for 20–30 minutes, stirring occasionally. The rice should become creamy and slightly sticky.
- For the topping, in a separate small saucepan, warm the remaining ¼ cup (60 ml) coconut milk with the remaining ¼ teaspoon salt. Stir until the salt dissolves. This will be a slightly salty sauce to balance the sweetness.
- To serve, place a portion of the coconut rice on a plate or in a bowl. Arrange mango slices alongside or on top. Drizzle with the salted coconut topping and sprinkle with sesame seeds or mung beans if using. Serve warm or at room temperature.
Tips
- Use ripe but firm mangoes: Choose mangoes that yield slightly to pressure and have a sweet aroma. Overly soft mangoes can become mushy when sliced.
- Adjust sweetness: The amount of sugar can be adjusted to your taste and the sweetness of your mangoes. If your mangoes are very sweet, reduce the sugar by a tablespoon.
- Don’t skip the salt: The salt in the coconut sauce is crucial—it balances the sweetness and enhances the overall flavor. Do not omit it.
- Substitute for jasmine rice: If you have glutinous (sticky) rice, you can use it instead. Soak it for at least 1 hour, then steam it rather than boil it. The cooking time will be similar, but the texture will be more traditional.
Serving Suggestions
Serve mango sticky rice as a dessert or a sweet snack. It pairs beautifully with a cup of hot Thai tea or a light jasmine tea. For a more indulgent treat, top with a scoop of coconut or vanilla ice cream.
Variations
- Use black sticky rice: Substitute black glutinous rice for a nuttier flavor and striking purple color. Adjust cooking time as needed (usually longer, about 45 minutes).
- Add pandan: Add a pandan leaf to the rice while cooking for a fragrant, floral aroma.
- Make it vegan: This recipe is naturally vegan as written. Ensure your sugar is vegan-friendly.
- Try other fruits: While mango is classic, you can use ripe papaya or even grilled pineapple for a different twist.
Storage and Reheating
Store leftover rice and mango separately in airtight containers in the refrigerator. The rice will keep for up to 3 days, but it will harden when chilled. To reheat, sprinkle the rice with a little water or coconut milk and microwave in 30-second intervals until warm and creamy. The mango is best eaten fresh, but can be stored for up to 2 days in the fridge. Do not freeze the assembled dessert, as the texture will suffer.
Frequently Asked Questions
Can I use regular long-grain rice instead of jasmine? Yes, but the texture will be less sticky and the flavor less fragrant. Jasmine rice is preferred for its aroma and slightly sticky texture.
Why is my rice too dry or too mushy? Too dry usually means you cooked it too long or didn’t add enough coconut sauce. Too mushy often results from adding too much water during cooking. Stick to the water-to-rice ratio and the resting time for best results.
Can I make this ahead of time? You can prepare the rice and coconut sauce a day ahead and refrigerate them separately. Reheat the rice gently with a splash of coconut milk before serving. The mango should be sliced fresh.
What is the best type of coconut milk to use? Full-fat coconut milk is essential for a rich, creamy sauce. Light coconut milk will result in a thinner, less flavorful sauce.
Is mango sticky rice served hot or cold? Traditionally, it is served warm or at room temperature. The contrast between the warm rice and cool mango is part of the experience.
Can I freeze mango sticky rice? It is not recommended. Freezing changes the texture of both the rice and the mango, making them watery and unappetizing. It is best enjoyed fresh.
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