Close your eyes and imagine this: tender, chewy grains of sweet sticky rice, bathed in a luscious, slightly salty coconut cream, paired with the sun-kissed sweetness of perfectly ripe mango. This isn’t just a dessert; it’s an experience – a spoonful of pure tropical bliss that transports you straight to a bustling Thai street market. What makes this version so special is the perfect balance of textures and flavors we achieve: the rice is wonderfully sticky yet distinct, the coconut sauce is richly creamy with just the right hint of salt to enhance the sweetness, and fresh, juicy mango provides the perfect counterpoint. This Heavenly Sweet Sticky Mango Rice is your go-to for a show-stopping dessert, a comforting treat, or a delightful way to celebrate the best of mango season.
Time & Serving:
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling/Resting Time: 4 hours to overnight
Total Time: 5 hours 10 minutes
Servings: 4
Ingredients:
For the Sweet Sticky Rice:
▢ 1 cup Thai sweet rice
▢ 1 cup water, for soaking
▢ 3/4 cup full-fat coconut milk
▢ 1/4 cup granulated sugar
▢ 1/4 teaspoon salt
For the Coconut Topping Sauce:
▢ 1/2 cup full-fat coconut milk
▢ 1 tablespoon granulated sugar
▢ 1/8 teaspoon salt
▢ 1 teaspoon tapioca starch
For Serving:
▢ 2 ripe mangoes
▢ 1 tablespoon toasted white sesame seeds
▢ A few fresh mint leaves
Instructions:
- Soak the Rice: Rinse the Thai sweet rice in cool water several times until the water runs mostly clear. Place the rinsed rice in a bowl and cover with 1 cup of fresh water. Let it soak for at least 4 hours, or preferably overnight. This step is crucial for the texture.
- Steam the Rice: Drain the soaked rice well. Prepare your steamer. If using a traditional bamboo steamer, line it with cheesecloth or muslin. If using a metal steamer basket, you can line it or ensure the holes are small enough that the rice won’t fall through. Add the drained rice to the prepared steamer, spreading it into an even layer. Steam over simmering water for 20-25 minutes, or until the rice is translucent, tender, and chewy. Check for doneness by tasting a few grains.
- Prepare the Sweet Coconut Milk for Rice: While the rice is steaming, in a small saucepan, combine 3/4 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Warm over medium-low heat, stirring gently, just until the sugar and salt are completely dissolved. Do not let it boil.
- Combine Rice and Sweet Coconut Milk: Once the rice is cooked, transfer the hot steamed rice to a heatproof bowl. Pour the warm sweet coconut milk mixture over the hot rice. Stir gently but thoroughly to combine. Cover the bowl with a lid or plastic wrap and let it sit for 15-20 minutes. This allows the rice to absorb the coconut milk, becoming plump and flavorful.
- Make the Coconut Topping Sauce: In a separate small saucepan, combine 1/2 cup coconut milk, 1 tablespoon sugar, and 1/8 teaspoon salt. Warm over medium-low heat, stirring until the sugar and salt dissolve. If you prefer a thicker topping sauce, whisk in the tapioca starch/cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly. Remove from heat.
- Assemble and Serve: To serve, arrange a generous portion of the warm sticky rice on each plate. Artfully arrange slices of fresh ripe mango alongside the rice. Drizzle the coconut topping sauce over the rice and mango. Garnish with toasted sesame seeds and fresh mint leaves, if desired. This dessert is best enjoyed warm.
Recipe Notes:
- The Right Rice: It is essential to use Thai sweet rice (also called glutinous rice or sticky rice) for this recipe. Other types of rice, like jasmine or basmati, will not produce the correct sticky, chewy texture.
- Soaking is Non-Negotiable: Please do not skip or shorten the rice soaking time (Step 1 of Instructions). This step allows the grains to absorb water, ensuring they cook evenly and achieve that signature soft, chewy texture when steamed.
- Steaming Technique: Steaming the rice (Step 2 of Instructions) is the traditional and best method. Boiling the rice like regular rice will result in a mushy texture, not the distinct sticky grains you want.
- Coconut Milk Quality: For the richest flavor and creamiest texture in both the rice and the topping sauce, use full-fat coconut milk. Shake the can well before opening as the cream and water can separate.
- Mango Matters: Choose ripe, sweet mangoes. Ataulfo (also known as Honey or Champagne mangoes) are excellent choices due to their smooth, fiberless flesh and sweet flavor. The mango should yield slightly to gentle pressure.
- Balancing Sweetness and Salt: The touch of salt in both the rice’s coconut milk and the topping sauce is key. It enhances the sweetness of the coconut milk and mango, creating a more complex and irresistible flavor profile. Feel free to adjust sugar slightly to your preference or the sweetness of your mangoes.
- Serving Temperature: Mango Sticky Rice is traditionally and best served warm, with the freshly sliced mango providing a cool contrast.
- Storing Leftovers: This dessert is best enjoyed the day it’s made. If you have leftovers, store the rice and mango separately in airtight containers in the refrigerator for up to 1 day. Gently reheat the rice (you can steam it briefly or microwave with a damp paper towel) before serving. The texture might not be as perfect as when fresh.
There you have it – your very own slice of Thai paradise! The creamy, sweet, and slightly salty sticky rice paired with fresh, fragrant mango is truly a match made in heaven. We hope you delight in every spoonful and enjoy sharing this special treat with your loved ones.
