Thai Mango Sticky Rice
Creamy coconut sticky rice paired with sweet ripe mango and topped with sesame seeds. A classic Thai dessert that's naturally vegetarian and impressively simple to make.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 3g
Ingredients
- 1.5 cups sticky rice (glutinous rice)
- 1.75 cups water
- 1 can (14 oz) coconut milk
- ½ cup palm sugar or brown sugar
- ¼ teaspoon salt
- 3 medium ripe mango, peeled and sliced
- 2 tablespoons sesame seeds, toasted
Instructions
- 1
Rinse sticky rice under cold water until water runs clear, about 2 minutes. Drain well.
- 2
In a medium saucepan, combine rinsed rice and 1.75 cups water. Bring to a boil over medium-high heat.
- 3
Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- 4
Remove from heat and let stand covered for 10 minutes.
- 5
While rice cooks, pour coconut milk into a small saucepan over medium heat.
- 6
Add palm sugar and salt, stirring constantly until sugar dissolves, about 3 minutes.
- 7
Remove from heat and let cool slightly.
- 8
Transfer cooked rice to a bowl. Pour about 0.75 cup of warm coconut sauce over rice, stirring gently until absorbed.
- 9
Divide sticky rice among serving bowls. Arrange fresh mango slices alongside.
- 10
Drizzle remaining coconut sauce over rice and mango. Sprinkle with toasted sesame seeds and serve warm or at room temperature.
Tools you’ll need
- medium saucepan with lid
- small saucepan
- measuring cups
- measuring spoons
- wooden spoon
- knife
- cutting board
- serving bowls
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