Mango Sticky Rice
“Beloved Thai dessert of sweet coconut-steamed sticky rice served with ripe mango and a drizzle of coconut cream.”
Mango
Coconut Milk
Sugar
Sticky Rice
LycheeWhere it comes from
This beloved Thai dessert finds its roots in the traditional culinary practices of Thailand, where the harmonious combination of sweet, salty, and creamy flavors reigns supreme. Mango sticky rice is often enjoyed during the mango season, and it's a staple at festivals and markets, symbolizing abundance and joy. Surprisingly, this dish is not just a treat but a celebratory symbol in Thai culture, often served at auspicious events.
Variations
Sometimes served with lychee or pandan custard in place of or alongside the mango.
On the Palate
How it's made
6 steps · Show ↓55 min active · 240 min waiting
How it's made
6 steps · Show ↓- 15 min
Rinse the sticky rice under cold water until the water runs clear, then soak it in fresh water for at least 4 hours or overnight. This will ensure the rice is soft and sticky when cooked.
- 230 min
Drain the soaked rice, then steam it over boiling water for about 30 minutes until tender and sticky. It should have a glossy, translucent appearance when done.
- 35 min
In a saucepan, combine coconut milk, sugar, and a pinch of salt. Heat gently over medium heat, stirring until the sugar dissolves completely. Do not allow the mixture to boil.
Watch outAvoid boiling the coconut milk mixture to prevent it from curdling.
- 45 min
Once the rice is cooked, transfer it to a large bowl and gradually stir in most of the coconut milk mixture, reserving some for serving. Cover and let it sit for about 10 minutes to allow the flavors to meld.
- 55 min
Peel and slice the mangoes into thin wedges. The fruit should be ripe and fragrant, adding a natural sweetness to the dish.
- 65 min
To serve, scoop the sticky rice onto a plate, arrange the mango slices alongside, and drizzle the reserved coconut milk over the top. Optionally, sprinkle with crispy mung beans for a crunchy contrast.
