Why You’ll Love This Mango Sticky Rice Recipe
If you’ve never tried mango sticky rice, you’re in for a delightful treat that’s hard to resist.
The combination of warm, sweet sticky rice paired with luscious, ripe mango creates a flavor explosion that’s both comforting and exotic.
I love how the creamy coconut sauce drizzles over everything, adding richness to each bite.
It’s a dessert that not only satisfies my sweet tooth but also transports me to tropical paradise.
Plus, it’s incredibly simple to make, which means I can whip it up whenever a craving strikes.
Trust me, once you taste it, you’ll be hooked!
Ingredients of Mango Sticky Rice
When it comes to making Mango Sticky Rice, having the right ingredients is key to creating that delicious, tropical dessert that makes your taste buds dance. The beauty of this dish lies in its simplicity and the wonderful flavors of fresh mango and creamy coconut milk. Let’s explore what you’ll need to whip up this delightful treat.
Here’s what you’ll need to gather:
- 1 cup Thai sweet rice (also known as sticky rice)
- 1 3/4 cups water (for cooking the rice)
- 1-2 ripe mangoes, cut into bite-size pieces (look for fragrant and slightly bruised ones, or you can use frozen mango)
- 1/4 cup brown sugar (for sweetness)
- 1 (14-ounce) can of good quality coconut milk
- 1/4 teaspoon salt, plus a pinch for flavor
- 2 teaspoons coconut flavoring (optional, but it adds a nice touch)
- 1 teaspoon vanilla extract (because who doesn’t love vanilla?)
- 2 teaspoons cornstarch dissolved in 2 tablespoons water (this helps thicken the sauce)
Now, let’s chat about those ingredients for a second. The sweet rice is essential; it’s what gives the dish that signature sticky texture. If you can’t find Thai sweet rice, regular rice just won’t cut it.
And when it comes to mangoes, go for ripe ones—they should be soft to the touch and smell heavenly. If you’re like me and can’t always get fresh mangoes, frozen ones are a great backup. Just remember to let them thaw before you serve.
As for the coconut milk, don’t skimp on quality. A good coconut milk makes all the difference, bringing that rich, creamy goodness that makes this dish unforgettable.
How to Make Mango Sticky Rice
Alright, let’s plunge into the delicious world of Mango Sticky Rice. First things first, you’ll want to soak 1 cup of Thai sweet rice in 1 cup of water for about 20 minutes—though if you’re feeling extra patient, 1 hour is even better. This soaking step is essential because it helps the rice absorb water and get that sticky texture we all crave.
While it’s soaking, you can daydream about how good this dessert is going to be or maybe just snack on a piece of mango if you can resist the temptation.
Once your rice is ready, you have a couple of options for cooking it. If you’re feeling fancy, you can steam it, but let’s keep it simple. Drain the soaking water and add the rice back to the pot with 3/4 cup of water, plus 1/4 can of coconut milk, 1/4 teaspoon of salt, 1 teaspoon of coconut flavoring, and 1 tablespoon of brown sugar.
Stir it all up, making sure to lift those stubborn grains that like to cling to the bottom of the pot. Bring it to a gentle boil, cover it partially, and turn the heat down to medium-low. Let it simmer for about 20 minutes, or until the water’s soaked up. Once that’s done, remove it from the heat, cover it tightly, and leave it to steam for another 5 to 10 minutes. It’s like giving your rice a little spa treatment!
Now, onto the sauce—the creamy star of the show. In a separate saucepan, warm the remaining coconut milk (that’s the other half of the 14-ounce can), along with 1/4 cup of brown sugar and a pinch of salt. Stir in 1 teaspoon of coconut flavoring and 1 teaspoon of vanilla for that extra flavor boost.
Keep it on medium heat for about 5 minutes, but whatever you do, don’t let it boil. Nobody wants to lose that amazing coconut flavor. Once it’s warm, mix in the cornstarch that’s been dissolved in 2 tablespoons of water. Stir it until it thickens slightly, then turn down the heat and keep it cozy until you’re ready to serve.
When you’re finally ready to enjoy your creation, scoop some sticky rice into bowls, ladle on that warm coconut sauce, and top it with those succulent mango pieces. It’s a tropical paradise right in your kitchen, and I promise, those flavors are going to dance on your tongue.
If you’re like me and tend to eat things straight from the pot, you might find yourself sneaking bites of that gooey rice before it even hits the bowl. Just remember to share, or at least pretend you’re going to!
Mango Sticky Rice Substitutions & Variations
While I adore the classic Mango Sticky Rice recipe, you might want to mix things up with some substitutions and variations to suit your taste or dietary needs.
For a healthier twist, try using coconut cream instead of coconut milk for a richer flavor. You can also swap brown sugar for coconut sugar or honey for a different sweetness.
If you’re not a fan of mango, consider using ripe bananas or even berries for a fruity twist.
For added texture, sprinkle toasted sesame seeds or shredded coconut on top. These changes can elevate your Mango Sticky Rice experience beautifully!
What to Serve with Mango Sticky Rice
Serving Mango Sticky Rice can be a delightful experience, especially if you consider pairing it with complementary dishes.
I love to serve it alongside an invigorating Thai salad, like Som Tum, which adds a zesty crunch. Grilled meats, such as chicken or shrimp marinated in coconut milk, enhance the meal’s tropical flair.
For a drink, a chilled Thai iced tea balances the sweetness perfectly. If I’m feeling adventurous, I might add some toasted sesame seeds or crushed peanuts for extra texture.
These pairings elevate the dish, making it a well-rounded treat that everyone will enjoy!
Additional Tips & Notes
To guarantee your Mango Sticky Rice turns out perfectly, I recommend paying close attention to the quality of your ingredients. Use Thai sweet rice for the best texture and flavor.
When selecting mangoes, go for ripe, fragrant ones that yield slightly to pressure. If you’re using frozen mango, make sure it’s fully thawed for the best taste.
Don’t skip the coconut flavoring; it enhances the dish. For leftovers, store the rice covered in the fridge, and reheat gently.
Finally, adjust the sweetness of the sauce to your liking; everyone’s palate is different, so taste as you go! Enjoy your dessert!