Mango Sticky Rice Delight
Creamy coconut sticky rice meets juicy mango for a classic, craveable dessert with a silky coconut drizzle.
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Servings:
Ingredients
Sticky Rice
- 1.25 cup glutinous rice (Thai sticky rice), rinsed soak 6–8 hours or overnight
- 4 cup cold water for soaking; discard after soaking
Coconut Sauce
- 1.25 cup full-fat coconut milk
- 6 tbsp granulated sugar
- 0.5 tsp fine sea salt
Coconut Topping
- 0.5 cup full-fat coconut milk
- 2 tbsp granulated sugar
- 0.125 tsp fine sea salt
- 1 tsp cornstarch
- 1 tbsp water for cornstarch slurry
To Serve
- 2 cup ripe mango, sliced
- 2 tsp toasted sesame seeds or crisped mung beans
Instructions
Preparation Steps
- Rinse the sticky rice until the water runs mostly clear. Soak in cold water for 6–8 hours, then drain.
- Set up a steamer and line the basket with cheesecloth or a thin towel. Bring the steamer water to a boil.
- Steam the drained rice for 20–25 minutes until tender and sticky. Keep hot.
- Warm coconut milk, sugar, and salt for the sauce in a saucepan. Stir until dissolved; do not boil.
- Transfer hot rice to a bowl. Fold in the warm coconut sauce, cover, and rest 15 minutes to absorb.
- Whisk cornstarch with water to make a smooth slurry for the topping.
- Simmer remaining coconut milk with sugar and salt. Whisk in the slurry and cook until slightly thick and glossy.
- Slice the mango. If needed, lightly toast sesame seeds in a dry skillet until fragrant.
- Plate the sticky rice, drizzle with coconut topping, add mango slices, and finish with sesame seeds.
Notes
Try adding a pandan leaf while heating the coconut sauce for a floral note, or swap sesame seeds for crisped mung beans. For make-ahead, keep rice and topping separate; rewarm gently and combine just before serving.
This recipe is an original creation inspired by classic Mango Sticky Rice Delight flavors. All ingredient ratios and instructions are independently developed.