Mango with sticky rice is a traditional Thai dish. It’s one of my all-time favorite Thai desserts, and I find it hard to dine at a Thai restaurant without asking about it. (Don’t be surprised if you can’t order it. It’s usually available when mangos are in season). The dish is relatively simple to make. It’s made with sweet rice (also known as Thai glutinous rice or sticky rice), coconut milk, and sliced ripe mangos. It’s generally served at room temperature, but I like mine a little warm.
Mango with Sticky Rice Recipe
- 1 1/2 cups of Thai sweet rice
- 10 cups water
- 2 cups coconut milk
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 2 mangos peeled and sliced
- Soak the rice in 1 1/2 to 2 cups of water (rice should be covered by at least 1 1/2-inches) for up to 6 hours. Drain and rinse and drain again, if needed (rice should be free of water). In the bottom pot of an aluminum steamer, bring 8 cups of water to a boil. While waiting for the water to boil, line the steamer with the cheesecloth, and then cover the cloth evenly with the drained rice. Place steamer on pot, cover, and cook for 20-25 minutes, or until rice is translucent. Remove from heat.
- Meanwhile, slice the mango into long slices and set aside. In a medium saucepan add 2 cups of coconut milk, sugar, and salt. Stirring occasionally, simmer coconut sauce over medium-low heat until ingredients are well blended.
- In a large bowl, add rice and 1 1/2 cups of coconut sauce (reserve 1/2 cup coconut sauce). Mix well. Cover, and let rice sit at room temperature for about 30 minutes.
- To serve, add 1/2 cup or more of rice to plate and drizzle with a teaspoon of remaining coconut sauce. Top with 3 or 4 mango slices.
Reduce sugar by 1 tablespoon if less sugar is desired.