Thai Mango Sticky Rice

This incredibly addicting Thai Mango sticky rice recipe is everyone's favorite way to enjoy fresh mangos. This sweet, sticky, salty gluten-free, vegan dessert is perfect for EVERYONE this summer.

Course Dessert

Cuisine Thai

Prep Time 5

Cook Time 30

Total Time 4 35

Servings servings

Calories 379kcal

Author Takes Two Eggs

Ingredients

Sweet Sticky Rice

1 cup glutinous sweet rice
1 cup (250 g) full-fat coconut milk
⅓ cup (75 g) granulated sugar
¼ teaspoon (2 g) salt
2 pandan leaves or 1/2 teaspoon pandan extract optional

Salted Coconut Drizzle

⅔ cup (150 g) coconut milk
¼ teaspoon (2 g) salt
1 teaspoon (3 g) cornstarch
1 teaspoon (5 g) water

Toppings

2 ripe mangos peeled and sliced
Sesame seeds toasted (optional)
Split Mung Beans toasted (optional)

Instructions

Prepare the rice. In a large bowl, thoroughly wash and drain the rice with cold water until the water is clear. About 3-5 times. Let the rice soak in 2 cups of water for at least 4 hours or overnight.
Steam the rice. Using a steamer, bring the lower pot of water to a hard boil. Drain the rice and lay the sticky rice on a lined steamer. (You can line the steamer with parchment paper, cheesecloth, or banana leaf). Cover with the lid and steam on medium-high heat for 25-35 minutes until the rice is soft and translucent.
Make the sweet coconut sauce for the rice. While the rice is cooking, place the coconut milk, salt, sugar, pandan leaves in a small saucepan. Mix together until the sugar dissolves and bring to a simmer/gentle boil for 3 minutes until it slightly thickens. Set aside.
Make the salted coconut drizzle. Mix together the cornstarch and water in a small bowl. In a saucepan, add 3/4 cup of coconut milk and 1/4 tsp of salt on medium heat until the mixture comes to a gentle boil. Slowly pour the cornstarch slurry into the saucepan and mix until the sauce thickens. Set aside.
Mix rice and coconut sauce. Once the rice is cooked, place the rice in a heat-proof bowl and pour the sweet coconut sauce onto the rice, and mix. Stir and break up any lumps and then cover with foil and let the coconut sauce steep for 20 minutes.
Prepare the mangos. Peel the mangos and slice the cheeks from the seed. Then slice the cheeks vertically in thin slices.
Toast the sesame seeds (optional). Place the sesame seeds on a small skillet and continuously stir for 1-2 minutes on medium heat until lightly browned. Set aside.
Toast the mung beans (optional). Place the mung beans in 2 cups of water and bring to a boil. Once it hits a boil, turn off the heat and cover the saucepan with a lid and let the mung beans sit for 10 minutes. Then drain and dry the mung beans. Toast the mung beans in a small skillet with a tablespoon of vegetable oil on low heat, stirring regularly until golden brown and crispy for about 2 minutes. You will know they are done if you smell their nutty aroma. Be careful not to burn them! Set aside.
Serve. Serve the mango and sticky rice. Garnish with toasted sesame seeds and the salted coconut drizzle.

Notes

Wash and soak the rice overnight. The washing removes the extra starches from the rice making them overly sticky and gummy. The soaking allows the rice to cook evenly when you steam the rice.
Use a steamer for the rice. This allows for even slow cooking of the rice. This is the traditional method and yields a foolproof perfect rice every time. If you opt for a rice cooker use a 1:1 ratio of rice to water. But be careful! The rice cooker may overcook the rice leaving it to be gummy and overly sticky.
Choose a fresh and ripe mango. Since the mango is the star of the show, it needs to be the best. Make sure to use a slightly softened mango, that is rich in a deep yellow color on the inside. You know it is ripe when you slice it, it is as smooth as butter.
Adjust the sweetness to your preference! This is YOUR mango sticky rice. There is no rule that you have to follow my exact recipe. You can add or subtract the sugar levels however you choose. If you want a sweeter coconut sauce then add 1/2 or 3/4 cup of sugar. If you want a less sweet coconut sauce use 2 or 3 tablespoons of sugar instead.
Make sure to create the cornstarch slurry before adding it to the salted coconut drizzle. Creating a cornstarch slurry (1:1 cornstarch: water) ahead of time will prevent the headache of trying to de-clump the cornstarch in your coconut milk.
Storage Instructions: Mango sticky rice is best served immediately. However, the rice and sauces may be refrigerated in separate airtight containers in the refrigerator for up to 2 days. To re-heat the rice, sprinkle a few drops of water onto the rice, cover with a wet paper towel, and microwave for 1-2 minutes until softened.

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