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Mango Sticky Rice

Mango Sticky Rice Recipe

A classic Thai dessert made with sweet coconut sticky rice and juicy ripe mangoes.Creamy, rich, and perfectly balanced between sweet and salty flavors.Simple to prepare yet looks impressively gourmet on any table.Perfect for summer treats or when you want a quick tropical escape.
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Prep Time 10 minutes
Cook Time 25 minutes
(including chilling time) 4 hours
Total Time 4 hours 35 minutes
Servings: 4 People
Course: Dessert
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup glutinous sticky rice
  • 2 ripe mangoes peeled and sliced
  • 1 cup coconut milk
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 tbsp cornstarch optional
  • 2 tbsp water optional
  • 1 tbsp sesame seeds or mung beans optional

Method
 

  1. Rinse sticky rice until water runs clear then soak for at least 4 hours or overnight
  2. Drain rice and steam for 20–25 minutes until tender
  3. Heat coconut milk sugar and salt in a pan until sugar dissolves (do not boil)
  4. Pour most of the coconut mixture over hot rice and mix gently
  5. Let rice sit for 15–20 minutes to absorb the flavor
  6. Mix cornstarch with water and add to remaining coconut sauce then cook until slightly thick
  7. Slice mangoes into neat pieces
  8. Serve sticky rice with mango slices and drizzle extra coconut sauce on top
  9. Garnish with sesame seeds or mung beans if desired

Notes

Always use glutinous rice for an authentic texture
Do not skip the soaking step or rice will cook unevenly
Use ripe sweet mangoes for the best flavor
Keep coconut milk on low heat to avoid curdling
Serve slightly warm for the best taste
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