Description
This mango sticky rice recipe is a dreamy blend of tender, coconut-infused glutinous rice and luscious, ripe mango, offering a fragrant, sweet aroma and irresistible creamy texture for an easy and special dessert.
Ingredients
- 250 g glutinous sweet rice
- 400 ml full-fat coconut milk, divided
- 100 g granulated sugar, divided
- 0.25 teaspoon sea salt
- 2 large ripe mangoes (about 500g total), divided
- 0.5 teaspoon ground green cardamom
- 15 g toasted coconut flakes
Instructions
- Prep the Rice (Soak & Steam): Rinse 250 g (1.5 cups) glutinous rice until clear. Soak in fresh cold water for 4+ hours (or overnight). Drain completely. Transfer to a steamer basket and steam over rapidly boiling water for 20-25 minutes, until tender and translucent. Keep warm.
- Craft the Coconut Sauce (Warm & Fragrant): In a small saucepan, combine 250 ml (1 cup) coconut milk, 50 g (0.25 cup) granulated sugar, and 0.25 teaspoon sea salt. Heat over medium-low, stirring until sugar and salt dissolve. Bring to a gentle simmer (do not boil).
- Infuse the Rice (Flavor Absorption): Transfer warm steamed rice to a medium bowl. Pour the prepared coconut sauce over, stirring gently until absorbed. Cover and let sit for 10-15 minutes, allowing the rice to fully soak up the sauce until plump and glossy.
- Prepare Mango Drizzle (Vibrant & Glossy): Peel and pit one mango; dice its flesh. Blend with 50 g (0.25 cup) granulated sugar and 0.5 teaspoon ground green cardamom until smooth. Pour puree into a small saucepan and simmer over medium-low heat for 5-7 minutes, stirring occasionally, until slightly thickened and glossy.
- Slice Remaining Mango (Fresh & Sweet): Peel and pit the second mango. Slice its flesh into thin strips or elegant halves.
- Assemble & Serve (The Grand Finale): Spoon warm sticky rice onto a shallow serving plate. Arrange fresh mango slices artfully alongside or on top. Generously drizzle the glossy Cardamom-Infused Mango Drizzle over both. Finish with a sprinkle of toasted coconut flakes for texture and visual appeal.
Notes
To make it quicker, use an Instant Pot for rice steaming or buy pre-sliced mangoes. Store leftovers refrigerated for up to 2 days; best served warm. Adjust sugar in the coconut sauce to your preference.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 450 calories
- Sugar: 55 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg