Description
Sticky Rice With Mango is a beloved Southeast Asian dessert that masterfully combines the creamy, rich flavor of coconut-infused sticky rice with the fresh, sweet juiciness of ripe mango slices. This gluten-free, vegan-friendly dish offers a perfect balance of textures and flavors with a vibrant and appetizing presentation, making it ideal for any occasion from casual dinners to festive celebrations.
Ingredients
Scale
Main Ingredients
- 1 cup glutinous sticky rice
- 2 ripe mangoes (Ataulfo or Alphonso recommended)
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Optional Toppings
- Toasted sesame seeds or mung beans
- Chopped toasted peanuts (optional)
- Chocolate drizzle (optional)
Variations (Optional)
- Black glutinous rice for a different aesthetic and antioxidant benefits
- Pandan leaves for infusing the coconut milk
- Alternative fruits such as fresh lychee, passion fruit, or ripe bananas
Instructions
- Soak the Sticky Rice: Rinse 1 cup of glutinous sticky rice under cold water until the water runs clear to remove excess starch. Then, soak the rice in enough water for at least 4 hours or overnight to ensure soft and even cooking.
- Cook the Sticky Rice: Drain the soaked rice and steam it in a bamboo steamer or a regular steamer lined with cheesecloth for approximately 20–25 minutes. Steam until the rice grains are tender but sticky.
- Prepare the Coconut Sauce: In a saucepan, gently warm 1 cup of coconut milk with 1/4 cup of granulated sugar and 1/4 teaspoon of salt. Stir until the sugar dissolves completely but avoid boiling to keep the coconut milk creamy and rich.
- Combine Coconut Milk and Rice: Transfer the steamed sticky rice into a bowl and slowly pour the warm coconut milk over it. Gently fold the mixture and let it sit for 15–20 minutes so the rice absorbs the coconut flavor and becomes luscious and creamy.
- Prepare the Mango: While the rice rests, peel and slice 2 ripe mangoes into thin, even pieces for a juicy and flavorful topping.
- Serve: Place a generous scoop of the coconut sticky rice on a plate, arrange mango slices on the side or on top, and optionally sprinkle toasted sesame seeds or mung beans for added crunch. Drizzle any remaining coconut sauce over the dish before serving.
Notes
- Quality mangoes matter: Use the ripest mangoes you can find to ensure natural sweetness without extra sugar.
- Don’t skip soaking: Properly soaking the sticky rice is key to achieving soft, chewy grains.
- Use fresh coconut milk: Fresh coconut milk provides the best flavor, but canned works well in a pinch.
- Patience with absorption: Allow the rice to soak up the coconut sauce to enhance creaminess and taste complexity.
- Serve slightly warm or at room temperature: This keeps the texture ideal and the flavors vibrant without the cold dulling sensation.
- Prep Time: 4 hours 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Steaming
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: sticky rice mango, mango dessert, coconut sticky rice, Thai dessert, gluten free dessert, vegan dessert