sticky rice and mango recipe

Written ByJenny Smyth Posted on
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The Best sticky rice and mango recipe

I’m so excited to share with you one of my family’s favorite recipes, sticky rice and mango. This dish is a staple in many Asian cultures, and for good reason – it’s incredibly delicious and easy to make. The combination of fluffy sticky rice and sweet, juicy mango is a match made in heaven.

My kids love helping me cook this recipe, and it’s always a hit when we serve it at family gatherings. I’ve been making this recipe for years, and it never fails to impress. Whether you’re looking for a quick and easy dinner or a show-stopping side dish for a special occasion, this recipe is sure to please.

Plus, it’s surprisingly healthy – the sticky rice is a good source of fiber, and the mango is packed with vitamins A and C. I like to think of this recipe as a little taste of heaven in every bite. The best part?

It’s incredibly easy to make, even on busy weeknights. Just cook the sticky rice according to package instructions, slice up some fresh mango, and you’re good to go! My family loves this recipe so much that we often have it for breakfast too – yes, you read that right – breakfast!

It’s the perfect way to start the day off right. And the best part? It’s incredibly versatile – serve it as a side dish, use it as a topping for yogurt or oatmeal, or even stuff it into tacos (yes, really!)

The possibilities are endless with this recipe. I could go on and on about how much I love this recipe, but I’ll stop here. Let me know in the comments if you have any questions or if you’d like any variations on this recipe.

Sticky Rice and Mango

4.7 from 936 votes

A classic Thai dessert featuring sweet glutinous rice cooked in coconut milk, served with ripe mango slices. The combination of creamy, salty-sweet rice and fresh tropical fruit creates a balanced and satisfying treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup glutinous rice (sticky rice)
1 cup coconut milk
1/2 cup water
1/3 cup granulated sugar
1/2 teaspoon salt

For the Coconut Sauce

1/2 cup coconut milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon cornstarch mixed with 1 tablespoon water

For Serving

2 ripe mangoes, peeled and sliced
1 tablespoon toasted sesame seeds (optional)

👨‍🍳Directions

1Rinse the glutinous rice under cold water until the water runs clear, then soak it in a bowl of water for at least 30 minutes.
2Drain the rice and place it in a steamer basket lined with cheesecloth, set over a pot of simmering water.
3Steam the rice over medium heat for 25 to 30 minutes, until the grains are tender and translucent.
4While the rice steams, combine the coconut milk, water, sugar, and salt in a small saucepan over low heat, stirring until the sugar dissolves completely.
5Once the rice is cooked, transfer it to a large bowl and pour the warm coconut milk mixture over it.
6Stir gently to coat every grain, then cover the bowl and let it rest for 15 minutes so the rice absorbs the liquid and becomes creamy.
7For the sauce, heat the remaining coconut milk in a small saucepan over medium heat.
8Add the sugar and salt, stirring until dissolved, then whisk in the cornstarch mixture and cook for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
9To serve, place a generous scoop of sticky rice on each plate and arrange mango slices alongside it.
10Drizzle the warm coconut sauce over the rice and mango, then sprinkle with toasted sesame seeds if desired.

🔧Equipment

Medium saucepan with lid
Steamer basket or colander
Large bowl
Small saucepan
Measuring cups and spoons
Serving plate

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 9g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Use ripe but firm mangoes for the best texture. Soaking the rice is essential for even cooking, and you can soak it overnight if preferred. Adjust the sugar to taste, and serve the dessert warm or at room temperature.

Watch Video Of How Sticky Rice and Mango Works

Sticky rice and mango is a dessert that always feels special, whether I serve it after a casual dinner or at a family gathering. It stores well in the fridge for a day or two, so I often make extra and keep the rice and sauce separate.

To reheat, I steam the rice or microwave it with a damp towel, then add fresh mango and a warm coconut drizzle. For serving, I like to plate it with extra mango slices and a sprinkle of sesame seeds for crunch.

It is a crowd pleaser that works for birthdays, holidays, or just a Tuesday night treat, and my family always looks forward to it.

❓ Frequently Asked Questions About Sticky Rice and Mango

1.

What type of sticky rice should I use?

I recommend using jasmine or glutinous rice for its creamy texture.

You can also experiment with other types like sushi or Mexican street corn-style rice.

2.

How do I store leftover sticky rice?

Store leftover cooked sticky rice in an airtight container in the refrigerator for up to 3 days.

You can also freeze cooked sticky rice for up to 2 months.

3.

Can I use frozen mango instead of fresh?

Yes!

Frozen mango works just as well as fresh; simply thaw it before using.

4.

How do I prevent sticky rice from becoming mushy?

To avoid mushy sticky rice:

  • Cook according package instructions
  • Don’t overmix

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