Thai Mango Sticky Rice
Sweet coconut-infused sticky rice paired with ripe mango creates this iconic Thai dessert. Ready in under 30 minutes with minimal ingredients and maximum flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 342
- Protein
- 3g
Ingredients
- 1 cup sweet sticky rice
- ¾ cup coconut milk
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 whole ripe mango
- 1 tablespoon sesame seeds (optional)
Instructions
- 1
Rinse sticky rice in cold water until water runs clear.
- 2
Add rice and 1.25 cups water to small pot.
- 3
Bring to boil over medium-high heat.
- 4
Reduce heat to low and cover tightly.
- 5
Simmer until rice is tender and water is absorbed.
- 6
Remove from heat and let sit covered for 5 minutes.
- 7
Pour coconut milk into small saucepan.
- 8
Add sugar and salt to coconut milk.
- 9
Heat over medium until steaming, stirring gently.
- 10
Do not boil; remove from heat when small bubbles form at edges.
- 11
Transfer warm rice to bowl, pour half the sauce over top.
- 12
Stir gently to combine rice and sauce.
- 13
Cut mango in half lengthwise around the large pit.
- 14
Score flesh in a crosshatch pattern without cutting skin.
- 15
Push skin outward to pop mango cubes forward.
- 16
Arrange mango on plate next to sticky rice.
- 17
Drizzle remaining sauce around rice and mango.
- 18
Sprinkle sesame seeds over top if using.
Tools you’ll need
- small pot with lid
- small saucepan
- fine-mesh strainer
- wooden spoon
- sharp knife
- serving bowl
- dinner plate
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