Sweet sticky rice with mango 🥭. Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat. This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants. This is a super popular Southeast Asian Dessert that is thoroughly enjoyed all over the world today.
You can cook Sweet sticky rice with mango 🥭 using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sweet sticky rice with mango 🥭
- You need 250 g of thai sticky rice (I use half white and half black but you can use just white sticky rice).
- You need 250 ml of or 1 tin coconut milk.
- It’s 80 of granulated sugar.
- You need 1/2 tsp of salt.
- You need 2-3 of ripe mango (peeled and cut up).
- You need 1-2 tbsp of from the thick part of coconut milk from the tin.
- It’s 1 tbsp of sesame seeds (toasted).
The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste. Mango sticky rice - The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. You'd be surprised how easy it is to prepare this dessert.
Sweet sticky rice with mango 🥭 step by step
Soak your sticky rice in the water at least 2 hours or over night..
On the steamer, drain soaked rice into the colander and transfer rice to a muslin cloth and place it in the bamboo steamer. Cover and steam over high heat for 30 to 45 minutes, or until rice is cooked..
To make salty coconut topping, while you are waiting for your rice to cook, open a tin of coconut milk and scoop a couple of tablespoons of the thick part of coconut milk into a small saucepan, keep stirring, turn the heat on low heat to warm through the coconut milk. Once coconut milk start to simmer add a pinch of salt, mix well and turn the heat off..
To make sweet coconut sauce to pour onto sticky rice, put the rest of coconut milk in another saucepan, add 80g of sugar and 1/2 tsp of salt and stir until all the sugar dissolved. Turn the heat off..
Once your sticky rice cooked, transfer it into a big mixing bowl. Add the sweet coconut milk sauce into the sticky rice and mix well. Leave it for about 30 min, give time of the sticky rice to absorb all coconut milk mixture..
Serve with cut up mango and top up your sticky rice with salty coconut milk and toasted sesame seeds..
Plus, I love the fact that I can adjust the sweetness level and keep the dish on the healthier. For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top. Glutinous rice is cooked in creamy coconut milk and paired with sweet slices of mango for a delicious, aromatic dessert! I can't say how many times I would go to Thai restaurants just to have this for dessert, but fortunately I have figured out how to make it myself, and it really is so easy to pull together. Mango sticky rice is a traditional Thailand dessert made with glutinous rice, fresh mango and coconut milk Have your ever tried this? 🥭 It's made with glutinous ("malagkit")…" Mango Sticky Rice is a famous Thai dessert made from sweet glutinous rice topped with coconut sauce and ripe mangoes.
