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Mango sticky rice, Thai mango sticky rice, coconut sticky rice

Thai Mango Sticky Rice

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Cook Time:30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Thai
Keyword: Coconut Sauce, Mango Sticky Rice, Sticky Rice
Servings: 4 People

Equipment

  • Rice Cooker

Ingredients

  • 2 Ripe Mangos (any type works, but Alphonso and Champagne are best for this dish)
  • 1 cup Sweet Rice (my favorite brand is the Thai Three Ladies Sanpatong Sweet Rice)
  • 1 can Coconut Milk
  • 1/2 cup Sugar (traditionally Thai chefs use palm sugar, but cane sugar works fine)
  • 1 pinch Salt

Optional Ingredients

  • 2 tbsp Crispy Mung Beans (used as a topping to add a crunch)
  • 2 tbsp Toasted Sesame Seeds (used as a topping to add a crunch)

Instructions

Making the Rice

  • Rinse rice in cold water until water runs clear
  • Place rice in rice cooker and pour in fresh cold water until just covering the rice
  • Soak for a minimum of 2 hours or overnight
  • Add additional 1/2 cup of water and turn on rice cooker
  • Cook on the regular rice setting (usually around 20-30 minutes)

Making the Coconut Sauce

  • To a medium saucepan add the can of coconut, sugar and salt
  • On medium heat stir with a wooden spoon or whisk until the sugar has dissolved
  • Place 1/2 the liquid in a container to save it for later
  • Continue cooking the remaining liquid in the saucepan to thicken (make sure it doesn’t burn)

Assembling the Dish

  • Once the rice is finished cooking pour in the coconut sauce you saved in the container on the side
  • Stir together until fully absorbed
  • Slice mango and plate (if you slice it at an angle you can create a beautiful fanned presentation)
  • Place a mound of the beautiful sticky rice on the side of the plate
  • Pour the thickened coconut sauce over the rice and top with optional crunchy toppings if desired
  • Enjoy!