Irresistible Mango Sticky Rice: A Tropical Dessert Delight

Mango Sticky Rice is a delightful Thai dessert that combines the luscious sweetness of ripe mangoes with creamy coconut-infused sticky rice. Imagine sinking your teeth into warm, tender rice drizzled with a velvety coconut sauce, all topped off with slices of fresh, juicy mango. It’s a tropical festival for your taste buds, and trust me, every bite will leave you dreaming of sandy beaches and swaying palm trees.

This dish has a special place in my heart, as it reminds me of lazy Sunday afternoons spent at a bustling street market in Thailand, where the air was filled with the intoxicating aroma of coconut and sugar. I can still hear the cheerful chatter of vendors and customers alike. Whether it’s a sunny day or a cozy dinner party, Mango Sticky Rice is the perfect way to satisfy your sweet tooth and bring a little bit of that vibrant culture into your home.

Ingredients for Mango Sticky Rice

Here’s what you’ll need to make this delicious dish:

• Glutinous Rice: This sticky rice is essential for achieving that chewy texture; make sure to use glutinous or sweet rice.
• Coconut Milk: Use full-fat coconut milk for rich creaminess that enhances the dessert’s overall flavor.
• Sugar: Granulated sugar adds sweetness; adjust to your preference based on how ripe your mangoes are.
• Salt: A pinch of salt balances the sweetness and brings out the flavors beautifully.
• Fresh Ripe Mangoes: Choose sweet, ripe mangoes for the best flavor; they should yield slightly when pressed.

For the Topping:

• Sesame Seeds (optional): Toasted sesame seeds add a nice crunch and nutty flavor if you’re feeling fancy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mango Sticky Rice

Follow these simple steps to prepare this delicious dish:

Step 1: Rinse and Soak the Rice

Start by rinsing your glutinous rice under cold water until the water runs clear. Then soak it in water for at least four hours or overnight for best results.

Step 2: Steam the Rice

After soaking, drain the rice and place it in a steamer lined with cheesecloth or parchment paper. Steam over simmering water for about 30 minutes until tender.

Step 3: Prepare Coconut Sauce

While the rice steams, combine coconut milk, sugar, and salt in a saucepan over low heat. Stir until fully dissolved but do not let it boil.

Step 4: Mix Rice with Sauce

Once the rice is cooked, transfer it to a bowl and pour about two-thirds of your coconut sauce over it while it’s still warm. Stir gently to combine and let it sit for about 20 minutes.

Step 5: Slice Your Mango

While waiting for the rice to absorb those heavenly flavors, peel and slice your ripe mangoes into thin wedges or cubes—whatever suits your fancy!

Step 6: Serve

To serve, scoop some sticky rice onto plates or bowls, drizzle with remaining coconut sauce, top with mango slices, and sprinkle sesame seeds if using. Transfer to plates and drizzle with sauce for the perfect finishing touch.

Now go ahead—take a bite of this tropical delight! You deserve every moment of bliss that comes from enjoying homemade Mango Sticky Rice.

Perfecting the Cooking Process

To make the perfect mango sticky rice, start by soaking the glutinous rice for at least four hours. While it steams, prepare the coconut sauce to ensure everything comes together beautifully. Finally, slice the fresh mango just before serving for that vibrant touch.

Add Your Touch

Feel free to customize your mango sticky rice! Swap out the mango for other fruits like strawberries or bananas. You can also adjust the sweetness of the coconut sauce by adding more sugar or even a pinch of salt for balance.

Storing & Reheating

Store any leftover mango sticky rice in an airtight container in the fridge for up to two days. Reheat gently in a microwave with a splash of coconut milk to restore creaminess without drying it out.

Sometimes I think my kitchen could become a sitcom set; one time I served this dish at a family gathering, and my aunt proclaimed it “the best thing since sliced bread.” Who knew sticky rice could steal the show?

FAQs:

What is Mango Sticky Rice?

Mango Sticky Rice is a traditional Thai dessert made from glutinous rice, fresh mango slices, and a sweet coconut sauce. The dish highlights the natural sweetness of ripe mangoes complemented by the creamy richness of coconut milk. This delightful combination creates a unique flavor profile that many find irresistible. It’s often enjoyed during the mango season, making it a seasonal favorite.

How do I make Mango Sticky Rice?

To prepare Mango Sticky Rice, start by soaking glutinous rice for several hours, then steam it until tender. In a separate saucepan, combine coconut milk with sugar and salt to create a sweet sauce. Once the rice is cooked, mix some of the coconut sauce with it. Serve the sticky rice topped with fresh mango slices and drizzle additional sauce over the top for extra flavor.

Can I use other fruits for Mango Sticky Rice?

While traditional recipes focus on mangoes, you can experiment with other fruits like bananas or papayas. However, these alternatives may alter the classic flavor of Mango Sticky Rice. If you choose to substitute mangoes, consider pairing them with similar textures and flavors to maintain balance in your dessert.

Is Mango Sticky Rice vegan-friendly?

Yes, Mango Sticky Rice is generally considered vegan since it primarily consists of glutinous rice, fresh fruit, and coconut milk. Ensure that no animal products are added to your sweet coconut sauce. This dessert is perfect for those following a plant-based diet while still satisfying their sweet tooth.

Conclusion for Mango Sticky Rice:

In summary, Mango Sticky Rice is a delicious Thai dessert that combines glutinous rice with ripe mangoes and sweet coconut sauce. Its unique flavors and textures make it a beloved treat among many. By following simple steps to prepare this dish, anyone can enjoy its delightful taste at home. Whether served as an everyday snack or a special occasion dessert, Mango Sticky Rice promises satisfaction in every bite.

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Mango Sticky Rice

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Mango Sticky Rice is a beloved Thai dessert that beautifully combines the sweetness of ripe mangoes with creamy, coconut-infused sticky rice. This tropical delight features tender, chewy rice drizzled with rich coconut sauce and topped with fresh mango slices, creating an unforgettable flavor experience. Perfect for any occasion, this easy-to-make treat will transport your taste buds to sunny beaches with every bite.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 cup glutinous rice
• 1 cup full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (optional, for garnish)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least four hours or overnight.
2. Drain the soaked rice and steam it in a lined steamer for about 30 minutes or until tender.
3. While the rice steams, combine coconut milk, sugar, and salt in a saucepan over low heat. Stir until dissolved but do not boil.
4. Once the rice is cooked, mix two-thirds of the coconut sauce into the warm rice and let it sit for 20 minutes.
5. Slice the ripe mangoes into thin wedges or cubes.
6. To serve, scoop sticky rice onto plates, drizzle with remaining coconut sauce, top with mango slices, and sprinkle with sesame seeds if desired.

Nutrition

• Serving Size: Approximately 1 cup (200g)
• Calories: 350
• Sugar: 26g
• Sodium: 60mg
• Fat: 16g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: For best results, use fresh, ripe mangoes to enhance sweetness. Experiment by adding other fruits like bananas or strawberries for a refreshing twist. Store leftovers in an airtight container in the fridge for up to two days; reheat gently in the microwave with a splash of coconut milk.