Mango Sticky Rice
Sweet coconut sticky rice topped with ripe mango slices — a Thai dessert that's simple, elegant, and absolutely addictive.
dessert • prep: 10 min • cook: 20 min • serves 4
Ingredients
- 1½ cups sticky rice (glutinous rice)
- 1 can (14 oz) coconut milk
- ⅓ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon sesame seeds (optional)
Instructions
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Cook the rice: If you have time, soak sticky rice for 30 minutes (not required). Steam or microwave according to package directions until tender and sticky, about 15-20 minutes.
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Make the coconut sauce: While rice cooks, warm coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves. Reserve ¼ cup for drizzling.
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Combine: Pour the remaining coconut sauce over the hot rice. Stir gently and let it absorb for 5 minutes. The rice should be glossy and sweet.
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Serve: Mound rice on plates. Fan mango slices alongside. Drizzle reserved coconut sauce over the top and sprinkle with sesame seeds.
Notes
- Storage: Best eaten fresh. Rice hardens in the fridge but can be gently reheated with a splash of coconut milk.
- Variations: Use peaches, strawberries, or bananas when mangoes aren’t in season.
- Tips: Use the ripest, most fragrant mangoes you can find — they make or break this dish.