Mango season is here and there is no better time to make this classic Thai dessert than now! Make a big batch, store it in the fridge, and enjoy it whenever you want.
Whenever I go for Thai food, a meal is not complete without a good old mango sticky rice. Mango sticky rice is one of my favorite desserts of ALL time. In my opinion, there is never a bad time for it. I would happily eat it for breakfast, lunch, dinner or, of course, dessert! Even better, you can enjoy this hot or cold.
The combination of the sweet, ripe mangoes and the coconut-marinated sticky rice makes this dessert feel like a tropical vacation in your mouth. Heavenly.
If you’re wondering which mango variety to use for this recipe, I highly recommend the Manila mango, AKA the Carabao mango. It’s a variety from the Philippines that’s known for its ultra sweetness. Aside from the sweetness, these mangoes are less fibrous, juicier and have a smaller pit than the more common Tommy Atkins mangoes.
Mango Sticky Rice
Ingredients
- 1 cup glutinous rice (AKA sweet rice)
- 1 can (13.5 fl oz) coconut milk
- 2 ripe Manila mangoes, sliced
- ⅓ cup granulated sugar
- Dash of salt
- Sprinkle of roasted white sesame seeds
Instructions
- Step 1. Soak the rice for 2 hours. Rinse, then cook in a rice cooker.
- Step 2. To make the coconut marinade, combine the coconut milk, sugar and salt in a saucepan over medium heat. Simmer until the salt and sugar have dissolved. Set aside.
- Step 3. Once the rice is cooked, transfer it to a large bowl and mix in the coconut marinade. Set the mixture aside for 20 minutes to let the rice soak up the marinade.
- Step 4. Serve the rice with some sliced mangoes and a sprinkle of roasted sesame seeds.
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