The rice used for mango sticky rice is called ‘glutinous rice’ on the packets in Singapore supermarkets and is white and opaque, crumbling easily as you bite into a grain. I picked them up from the Chinese dry food section. It’s sold in small packets of not more than 300 grams. Using the correct rice is important to make Thai sticky rice with mangoes.
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Thai Dessert – Sweet Sticky Rice with Mango
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Fresh mango meets creamy coconut sticky rice in this simple Thai dessert. A perfect ending to any meal.
Ingredients
- 1/2 cups (118 ml) sticky, glutinous rice
- 1/2 cups (118 ml) thin coconut milk
- 1/2 cups (118 ml) thick coconut milk
- 2 tbsp coconut cream
- 3 tbsp sugar
- 1/2 tsp salt
- 1 sweet, ripe mango
- 2 tsp sesame seeds
Instructions
- Soak the rice for 30 minutes, then add the thin coconut milk (do not drain the soaking water).
- Simmer on low heat until the rice is cooked and soft, adding water if needed.
- Meanwhile, simmer the thick coconut milk with sugar and salt on very low heat until it bubbles.
- Add the coconut milk mixture to the cooked rice and mix well.
- Keep covered for 15-30 minutes until the rice absorbs the mixture.
- Check for sweetness and add more sugar if needed.
- Serve warm with chilled mango pieces, coconut cream (optional), and sesame seeds.
Notes
- For a richer flavor, toast the sticky rice lightly in a dry pan before soaking.
- If your mango isn’t very sweet, add a pinch more sugar to the coconut milk mixture.
- Store leftover sticky rice in the refrigerator for up to 2 days; reheat gently in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
What type of rice do I need for Thai sticky rice with mango?
You need glutinous (sweet) rice, sometimes labeled as sticky rice. Regular jasmine rice will not give you the right chewy, sticky texture.
Do I have to soak the sticky rice before steaming?
Yes, soaking for at least 4 hours or overnight is essential. It hydrates the grains so they steam evenly and achieve that soft, sticky consistency.
How do I pick a ripe mango for this Thai dessert?
Look for mangoes that give slightly when pressed and have a fragrant, sweet smell at the stem end. Nam Dok Mai or Ataulfo (champagne) mangoes are the best varieties for this dish.
Step one does not state how much water to soak the rice in. Please advise. Thanks for posting this!