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Thai Mango Sticky Rice

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A classic Thai dessert featuring sweet coconut-infused sticky rice paired with juicy ripe mango slices. This simple yet indulgent treat balances creamy richness with fresh fruit flavors.

Ingredients

  • 2 cups glutinous (sticky) rice
  • 1 1/2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 ripe mangoes, peeled and sliced
  • 1 tsp cornstarch (optional)
  • 2 tbsp water (for slurry, optional)
  • 1 tbsp toasted sesame seeds or mung beans (optional topping)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
  2. Drain the rice and steam it for 20–25 minutes until tender and fully cooked.
  3. While the rice cooks, heat coconut milk in a saucepan over medium heat. Add sugar and salt, stirring until dissolved without boiling.
  4. Transfer cooked rice to a bowl and pour most of the coconut mixture over it, reserving some for serving. Mix well and let sit for 15–20 minutes to absorb.
  5. If desired, mix cornstarch with water and stir into reserved coconut milk. Heat gently until slightly thickened.
  6. Arrange sticky rice on a plate with sliced mango.
  7. Drizzle with reserved coconut sauce and sprinkle with sesame seeds or mung beans if desired.

Notes

  • Use black sticky rice for a nuttier flavor and unique color.
  • Add pandan leaves during steaming for fragrance.
  • Substitute mango with papaya or pineapple if desired.
  • Use coconut cream for a richer sauce.
  • Store rice refrigerated for up to 3 days and keep mango separate.
  • Reheat rice gently with a splash of coconut milk to restore moisture.

Nutrition

Find it online: https://thefamilycooking.com/thai-mango-sticky-rice/