Mango and Sticky Rice
Indulge in the luscious flavors of Southeast Asia with Mango and Sticky Rice, a classic Thai dessert that perfectly balances sweetness, creaminess, and tropical freshness. This simple yet irresistible recipe features tender glutinous rice steamed to perfection and infused with a velvety coconut sauce, bringing a rich and aromatic base to every bite. Paired with vibrant slices of juicy, ripe mango, and topped with a glossy, thickened coconut topping, it's the ultimate harmony of textures and flavors. Ready in under an hour with just a handful of pantry staples, this gluten-free dessert shines as a showstopping conclusion to any meal or a decadent summer treat. Sprinkle toasted sesame seeds for an optional nutty crunch and serve this dish immediately to enjoy its full tropical splendor.
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Recipe Information
Ingredients
- 1 cup Glutinous rice (sticky rice)
- 1.5 cups Coconut milk
- 0.33 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 large Ripe mangoes
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (optional, toasted)
Instructions
Rinse the glutinous rice several times until the water runs clear and soak it in water for at least 4 hours or overnight.
Drain the rice and steam it using a bamboo or metal steamer lined with cheesecloth over boiling water for 20-25 minutes, or until the rice is tender and sticky.
While the rice is steaming, prepare the coconut sauce: In a saucepan, combine 1 cup of coconut milk, the granulated sugar, and salt. Heat over medium heat, stirring, until the sugar dissolves, but do not let it boil.
Once the rice is cooked, transfer it to a large bowl and pour about 3/4 of the coconut sauce over the warm rice. Gently mix with a spatula, cover, and let it sit for 15 minutes to absorb the flavors.
Peel and slice the ripe mangoes into thin, even wedges.
Prepare the thickened coconut topping: In a small bowl, mix cornstarch with water until smooth. In a small saucepan, heat the remaining 1/2 cup of coconut milk over medium heat. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Set aside to cool slightly.
To serve, place a portion of sticky rice on a plate, fan out slices of mango alongside, and drizzle with the thickened coconut topping. Sprinkle with toasted sesame seeds if desired.
Serve immediately and enjoy this tropical treat!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 185.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
