I remember the first time I was served Mango Sticky Rice, WOW, I was in love with the sweetness from this easy and simple dessert recipe. I knew moving forward this was not a dessert I wanted to share but enjoy all by myself.Welcome to #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats! We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Mango Sticky Rice is a Thai Dessert using sweet rice, ripe Mangos, and coconut drizzle that is perfectly sweetened to compliment the dish. Served either warm or cold it’s absolutely delicious.
What makes this recipe so fantastic is how each flavor and texture compliments each other. A ripe mango is sweet, and soft and almost melts in your mouth while the sticky sweet rice adds great texture and sweetness to the dish.
Hands down my favorite dessert at a Thai Restaurant and for good reason. Its a dessert I order so that others can experience just how good it truly is and then I show them how to make it for themselves at home!
Mango Sticky Rice Ingredients
- Sweet Rice
- Coconut milk
- Sugar (add more if you want it sweeter)
- Sesame seeds, for garnish
How to make Mango Sticky Rice
Step 1: Rinse rice in water until the water is clear. Soak the rice for up to 8 hours or overnight. You can soak for as little as 1 hour. The longer the better
Step 2: Drain rice and wrap in Cheesecloth
Step 3: Place the cheesecloth rice in a steamer basket with boiling water below. Allow the rice to steam for 10 – 15 minutes.
Step 4: Check the rice after 15 minutes to test the texture for doneness. The rice will be sticky and soft.
Step 5: Remove the rice from the cheesecloth and place it into a bowl.
Step 6: In a separate saucepan over medium/high head combine the coconut milk, sugar, and salt.
Step 7: Stir to combine ingredients and then allow it to come to a low boil. Remove from heat.
Step 8: Pour half of the mixture over cooked sweet rice and stir the rice. The rice will absorb the delicious coconut milk.
Step 9: Place the remaining coconut milk mixture back over the heat.
Step 10: Make a cornstarch slurry with cornstarch and water and add it to the coconut milk mixture. Keep stirring to allow the mixture to thicken.
Step 11: Peel the mangos and then slice them into thin slices. Serve the mango on top of the cooked sweet sticky rice and then drizzle the thickened coconut milk on top.
Step 12: Garnish with toasted sesame seeds.
Is Mango Sticky Rice served hot or cold?
While mango rice tastes great fresh and warm, it can be served hot or cold. Many people enjoy eating it as a sort of cold dessert rather than a dinner sidedish.
How do you eat Mango Sticky Rice
Serve a heaping pile of sweet rice on a plate, and top it with mango slices and sauce. Garnish with sesame seeds.
Is Jasmine Rice, Sticky Rice?
While Jasmine rice can have a sticky texture when cooked, it is not sticky rice. Sticky rice is a different type of grain and doesn’t have a floral aroma.
What kind of Rice do you use?
I use Thai glutinous rice. It’s the best kind of rice for making sticky rice.
Can I make Sticky Rice in the Instant Pot?
Of course, you can. Just keep in mind that the texture will be a bit different. When cooking sticky rice in the Instant Pot or pressure cooker, follow instructions. Make sure that you soak the rice as requested per the recipe. Then, place the rice with 1 ¼ cup water and set it to 6 minutes with a 6-minute natural pressure release. Remove the rice and then follow the remaining instructions.
Where does Mango Sticky Rice come from?
It comes from Thailand! Since growing in popularity, it’s become a dish enjoyed all over Southeast Asia and South Asia. Usually, this dish is enjoyed during the peak mango season when they’re ripe. The peak season is the summer months of April and May.
Friday #SummerGamesWeek Recipes
- Miso Salmon representing Japan by House of Nash Eats
- Pizza Bites representing the USA by Simply Inspired Meals
- Mango Sticky Rice representing Thailand by Devour Dinner
- Tofu Katsu with Tonkatsu Sauce representing Japan by Hezzi-D’s Books and Cooks
- Smoked Salmon Sushi Bowl representing Japan by A Day in the Life on the Farm
- Teriyaki Chicken representing Japan by Palatable Pastime
- Tomates Farcies representing France by That Recipe
- Panzerotti representing Italy by Magical Ingredients
- Crème Brûlée representing France by The Spiffy Cookie
- Salmon Florentine representing Italy by Art of Natural Living
Mango Sticky Rice
- 2 cup Sweet Rice
- 1 can coconut milk
- 1/2 cup sugar (add more if you want it sweeter)
- 1/2 tsp salt
- 1 Tbs Cornstarch
- 1 1/2 Tbs Water
- 2 Mangos Ripe
- Sesame seeds, for garnish
- Rinse Rice until water is clear. Soak rice for up to 8 hours or overnight. Soak for a minimum of 1 hour. Drain rice.
- Place rice in cheese cloth and place cheesecloth in a steamer basket with water below.
- Cook over medium heat and bring water to a boil. Cover with lid and allow to steam for 10-15 minutes.
- Check rice after 10-15 minutes to test texture for doneness. Rice will be sticky and soft.
- Remove rice from cheesecloth into a large bowl. In a separate saucepan over medium/high head combine coconut milk, sugar, and salt. Stir to combine and allow to come to a low boil. Remove from heat .
- Pour half of mixture over cooked sweet rice and stir Rice will absorb delicious coconut milk
- Place remaining coconut milk mixture back over heat
- Make a cornstarch slurry with cornstarch and water and add to coconut milk mixture Stirring, allowing mixture to thicken
- Peel mangos and slice in thin slices
- Serve mango on top of cooked sweet sticky rice and drizzle thickened coconut milk on top garnish with toasted sesame seeds