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Homemade Mango Sticky Rice photo

Mango Sticky Rice

This Mango Sticky Rice is a tropical delight! With creamy coconut milk and ripe mango, it's a dessert that will impress everyone.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Sticky Rice:
  • 2 cups sushi rice or sticky rice
  • 2 cans coconut milk, full fat 13.66-ounce each
  • 1 cup granulated sugar
  • 1 pinch salt
  • 3 ripe mangoes sliced thin
  • 1 teaspoon toasted or black sesame seeds optional

Equipment

  • Rice Cooker or Pot
  • Mixing bowl
  • Measuring cups
  • Serving Dish

Method
 

Instructions
  1. Step 1: Rinse the Rice - Begin by rinsing the sushi rice under cold water until the water runs clear. This process removes excess starch and helps achieve that perfect sticky texture.
  2. Step 2: Soak the Rice - Soak the rinsed rice in water for at least 30 minutes. This step is crucial as it allows the grains to absorb water and cook evenly.
  3. Step 3: Cook the Rice - Drain the soaked rice and place it in a rice cooker or a pot. Add 2 cups of water and cook according to your rice cooker instructions, or bring to a boil on the stovetop, then reduce to low heat, cover, and simmer for about 15-20 minutes until the rice is tender.
  4. Step 4: Prepare the Coconut Sauce - While the rice is cooking, combine the coconut milk, granulated sugar, and a pinch of salt in a saucepan. Heat over medium-low heat, stirring until the sugar is dissolved. Do not bring it to a boil; just warm it through.
  5. Step 5: Mix Rice and Coconut Sauce - Once the rice is cooked, transfer it to a mixing bowl. Pour the warm coconut sauce over the rice and gently fold it in. Allow it to sit for about 20-30 minutes to absorb the flavors.
  6. Step 6: Slice the Mangoes - While the rice is resting, peel and slice the mangoes thinly, creating a beautiful fan shape for presentation.
  7. Step 7: Serve - To serve, scoop a generous portion of the sticky rice onto a plate, artfully arrange the mango slices alongside, and drizzle with any remaining coconut sauce. Finish with a sprinkle of toasted or black sesame seeds if desired.

Notes

  • For a lower sugar option, reduce the sugar in the coconut sauce to half a cup.
  • Ensure all ingredients are plant-based for a vegan twist.
  • Add more fruit like strawberries or lychees for extra flavor.
  • Experiment with toppings like shredded coconut or chopped nuts.