Thai Coconut Mango Sticky Rice
Indulge in the luscious flavors of Thailand with this authentic Thai Coconut Mango Sticky Rice recipe—a beloved dessert that balances creamy, sweet, and tropical notes. This delightful dish features perfectly steamed glutinous rice soaked in a rich coconut milk sauce, which infuses every bite with a velvety sweetness. Paired with slices of juicy, ripe mango and optionally garnished with golden toasted sesame seeds, this vibrant treat is as beautiful as it is delicious. Made with just a handful of pantry staples yet bursting with exotic flair, this recipe is surprisingly easy to prepare and perfect for impressing guests. Whether you're hosting a dinner party or treating yourself to a sweet escape, this iconic Southeast Asian dessert is sure to satisfy. Serve warm or at room temperature for a dessert that's irresistibly satisfying and deeply comforting.
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Recipe Information
Ingredients
- 1 cup Glutinous (sticky) rice
- 1.5 cups Coconut milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 Ripe mangoes
- 1 tablespoon Sesame seeds (optional)
- 2 cups Water
Instructions
Rinse the glutinous rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
Place the rinsed rice in a bowl, cover with water, and soak for at least 4 hours or overnight for best results.
Drain the soaked rice and transfer it to a steaming basket or a cheesecloth-lined steamer. Steam the rice over boiling water for about 25-30 minutes, or until the grains are fully cooked and tender.
While the rice steams, prepare the coconut sauce: In a small saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Do not let the mixture boil.
When the sticky rice is done steaming, transfer it to a large bowl while it’s still hot. Pour about 1 cup of the warm coconut milk mixture over the rice and gently mix until the rice absorbs the liquid. Cover and let it sit for 10 minutes to fully soak in the flavors.
Peel the mangoes and slice them into thin strips or cubes.
For optional garnish, toast sesame seeds in a dry skillet over medium heat until golden brown and fragrant, about 1-2 minutes.
To serve, plate a portion of coconut-infused sticky rice alongside slices of mango. Drizzle additional coconut milk on top and sprinkle with toasted sesame seeds if desired.
Enjoy your homemade Thai Coconut Mango Sticky Rice!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 42.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 244 mg | 5% | |
*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.
