Thai Mango Sticky Rice is a heavenly dessert that brings an exotic twist to your table with its perfect blend of creamy coconut and sweet, ripe mango. This traditional Thai treat is surprisingly easy to make at home with a few simple steps. Read on to discover how you can bring the authentic taste of Thai Mango Sticky Rice right into your own kitchen and amaze your family with this delightful and refreshing dessert.
Why You’ll Love This Recipe
- Exotic Flavors: The unique combination of sweet mango and rich coconut offers a delightful taste of Thailand.
- Easy to Prepare: With no need for special equipment, this recipe is accessible for all home cooks.
- Customizable: Adjust the sweetness and texture to your individual preference, making it a personal delight every time.
- Healthy and Fun: Made with fresh ingredients, this dessert is as nutritious as it is pleasurable.
Ingredients You’ll Need
Creating Thai Mango Sticky Rice is all about choosing the right ingredients that enhance its authentic taste. Each component plays a vital role, making this dish a fragrant and colorful delight.
- Sweet Rice: Known for its sticky texture, this rice is essential for authentic Thai Mango Sticky Rice.
- Full-fat Coconut Milk: The richness of coconut milk is the soul of this dessert, infusing it with creamy goodness.
- Festival Ripe Mangoes: Opt for sweet and juicy mangoes, as they provide a natural counterpoint to the coconut’s richness.
- Sesame Seeds: Toasted lightly, these seeds add a delightful crunch and a nutty aroma.
Variations
Don’t hesitate to put your own spin on traditional Thai Mango Sticky Rice. Here are some simple swaps and tweaks to accommodate various preferences and dietary restrictions.
- Low-Sugar Option: Substitute sugar with a natural sweetener like honey or agave for a less sugary touch.
- Adding Extra Fruity Flair: Add slices of seasonal fruits like kiwi or strawberries for a splash of color and flavor.
How to Make Thai Mango Sticky Rice
Step 1: Soak the Rice
Begin by soaking your sweet rice in water for at least one hour. For the best results, let it rest overnight. The longer it soaks, the stickier it becomes, creating that perfect texture we crave in Thai Mango Sticky Rice.
Step 2: Steam the Rice
Wrap your soaked rice in a cheesecloth and place it in your homemade steamer. Steam the rice for 15-20 minutes until the grains turn translucent. This careful steaming is what makes the rice velvety and tender.
Step 3: Prepare the Coconut Milk
While the rice steams, heat coconut milk over medium heat, adding sugar and salt. Stir constantly to ensure a smooth, rich mixture. This step infuses the coconut aroma into every grain of sticky rice.
Step 4: Mix and Rest
Combine the steamed rice with sweetened coconut milk. Let it rest for a few minutes, allowing the rice to absorb the liquid fully. This resting period enhances the flavor and moist, creamy consistency Thai Mango Sticky Rice is known for.
Pro Tips for Making Thai Mango Sticky Rice
- Steaming Secret: Ensure the rice is well drained to avoid a watery consistency; it should be sticky, yet distinct in texture.
- Creamy Coconut Milk: Heat coconut milk gently to prevent curdling, which keeps it smooth and velvety.
- Mango Selection: Use fully ripe mangoes; their natural sweetness and juiciness are paramount to the dessert’s overall flavor.
- Presentation Perfection: Slice mangoes thinly and fan them out for a visually appealing finish.
How to Serve Thai Mango Sticky Rice
Garnishes
Sprinkle toasted sesame seeds over the sticky rice and mango for an added crunch and a nutty flavor. You can also drizzle a bit more coconut cream on top for an extra touch of creaminess.
Side Dishes
Complement the dessert with light appetizers or soups such as Tom Yum or fresh spring rolls for a refreshing contrast that highlights the balanced taste of Thai Mango Sticky Rice.
Creative Ways to Present
Experiment by serving it in small cups or bowls adorned with edible flowers, or create a heart-shaped portion of rice using a mold – an impressive presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to two days. Bear in mind, the texture might change slightly but can be revived with gentle steaming.
Freezing
You can freeze the sticky rice (without the mango) in a sealed container for up to a month. Ensure it’s well wrapped to maintain moisture and texture.
Reheating
To reheat, steam the rice gently, or if using a microwave, cover it with a damp paper towel to retain moisture. Add fresh mango upon serving for the best results.
FAQs
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Can I use regular rice instead of sweet rice?
While you can use regular rice, the texture will not be the same as true sticky rice. Sweet rice offers the specific sticky texture essential for authenticity.
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Is Thai Mango Sticky Rice vegan?
Yes! The recipe relies on plant-based ingredients like coconut milk and rice, making it vegan-friendly without any modification needed.
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What’s the best way to choose mangoes for this dish?
Select mangoes that are slightly soft to the touch – they should give a little when pressed gently. The fruit should be fragrant and free of blemishes for the best flavor.
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Can I make this dessert in advance?
The sticky rice can be prepared a day ahead and stored in the refrigerator. Assemble with fresh mango just before serving for optimal taste and texture.
Final Thoughts
Thai Mango Sticky Rice is more than a dessert; it’s an experience. Its harmonious blend of flavors transports you straight to the tropics. I hope you’ll embrace this delightful treat and bring a taste of Thailand into your home! Enjoy the process and remember, sharing it with loved ones makes it even more special.
Print
Thai Mango Sticky Rice Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegan, Gluten Free
Description
Experience the authentic flavors of Thailand with this luscious Mango Sticky Rice recipe. Combining sweet, tender rice infused with coconut milk and ripe mango slices, topped with rich coconut cream sauce and a sprinkle of sesame seeds, this dessert is a perfect balance of sweetness and creaminess. Ideal for using ripe mangoes and creating a delightful treat that’s both vegan and gluten-free, it’s a crowd-pleaser for any occasion.
Ingredients
Sticky Rice
- 2 cups sweet rice
Coconut Milk and Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- 6 tablespoon sugar
- 1/2 teaspoon salt
Fresh Mango
- 1-2 large mangoes
Garnish
- Sesame seeds – to garnish
For the Coconut Cream Sauce
- 2/3 cup full-fat coconut milk
- 3 tablespoon sugar
Instructions
- Soak the rice: Transfer 2 cups of sweet rice to a large bowl filled with water. Let it soak for at least 1 hour or overnight, ensuring the rice is fully submerged. Drain and rinse the rice after soaking.
- Wrap the rice: Place the drained rice into the center of a large cheesecloth. Loosely gather and secure it, allowing some space for steam circulation.
- Prepare the steamer: Create a makeshift steamer by inverting a large mesh steaming basket inside a tall pot with about 1 inch of water. Place the wrapped rice on top, making sure it doesn’t touch the water. Cover with a tight-fitting lid.
- Steam the rice: Bring water to a boil over high heat, then reduce to a simmer and steam the wrapped rice for 15-20 minutes, until grains are translucent and cooked through.
- Heat the coconut milk: While the rice steams, warm the can of coconut milk over medium heat in a saucepan. Stir often, add sugar and salt, and cook until the sugar dissolves. Remove from heat and keep warm.
- Combine rice and coconut milk: Transfer the steamed rice to a large bowl, pour the warm coconut milk mixture over it, and gently stir. Cover and let it rest for 5 minutes to absorb the flavors.
- Prepare the coconut cream sauce: In a small saucepan, combine ⅔ cup coconut milk and 3 tablespoons sugar. Bring to a low boil, then simmer gently until slightly thickened, about 5 minutes.
- Serve: Plate the sticky rice and top with sliced mango. Spoon the coconut cream sauce over and garnish with sesame seeds. Serve immediately.
Notes
- Use ripe mangoes for the best sweetness and flavor.
- Make sure the rice is fully drained before steaming to prevent excess water and ensure proper texture.
- Can be served warm or at room temperature.
- Perfect vegan and gluten-free dessert.
Nutrition
- Serving Size: 1/6 of the recipe (~1 cup of rice with mango)
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
