Mango sticky rice is a favourite Southeast Asian dessert that has gained popularity worldwide. This delectable treat features a blend of sweet, sticky rice, ripe mango and a creamy coconut sauce. Originating from Thailand, where rice is a staple food and mangoes are abundant, mango sticky rice has become a beloved culinary tradition.
The background of mango sticky rice dates back centuries with its exact origins shrouded by time. However, it is believed that the combination of rice and mango emerged as a simple yet satisfying snack or dessert in ancient Thailand. The addition of coconut milk and sugar, likely influenced by regional culinary traditions, further enhanced the flavour and texture of the dish.
Over time, mango sticky rice evolved into a beloved street food, enjoyed by locals and tourists alike. Its popularity can be attributed to its irresistible combination of sweet, savoury and creamy flavours, as well as its visually appealing presentation. Today, mango sticky rice remains a cherished dessert enjoyed in various forms and variations across Southeast Asia and beyond.
This recipe should yield 2 servings of Mango Sticky Rice.
Mango Sticky Rice Tips
- Choose ripe mangoes. The mangoes should be sweet and juicy for the best flavour.
- Rinse the rice thoroughly. This will remove any excess starch and prevent the rice from becoming gummy.
- Soak the rice overnight. Soaking the rice helps it cook evenly and become more tender.
- Use a steamer. Steaming the rice will help it retain its moisture and prevent it from drying out.
- Let the rice cool completely. Before adding the mango and sauce, let the rice cool to room temperature.
- Serve immediately. Mango sticky rice is best enjoyed fresh.
- Use fresh coconut milk. For the best flavour and texture, use fresh coconut milk. If you can’t find fresh coconut milk, use canned coconut milk but make sure it’s full fat and unsweetened.
- Add a touch of spice: For a more flavourful coconut sauce, add a pinch of ground ginger, cinnamon or cardamom.
Alternatives to Coconut Sauce
If you don’t have coconut milk or prefer a different flavour, here are some alternatives:
- Almond milk: Almond milk can be used as a substitute for coconut milk in many recipes, including coconut sauce. However, it may not have the same rich and creamy texture.
- Soy milk: Soy milk is another good alternative to coconut milk. It has a slightly nutty flavour and can be used in many recipes.
- Rice milk: Rice milk is a milder flavoured alternative to coconut milk. It is a good choice for people with allergies to nuts or soy.
- Vanilla sauce: If you want a sweeter and creamier sauce, you can use vanilla sauce instead of coconut sauce. Vanilla sauce is often made with heavy cream, sugar and vanilla extract.
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 ripe mango, peeled and sliced
- 1/2 cup coconut milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Directions
- Prepare the rice. Rinse the glutinous rice until the water runs clear. Soak the rice in water overnight. Drain the rice and place it in a steamer basket.
- Steam the rice. Steam the rice for 20-25 minutes or until tender and cooked through.
- Make the coconut sauce. In a small saucepan, combine the coconut milk, sugar, salt and cornstarch.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Assemble the dish. Place a portion of the cooked rice in a bowl. Top with sliced mango and drizzle with the coconut sauce.
Mango sticky rice is a delicious and easy to make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can enjoy this tropical treat right at home.
Want to try another coconut based dessert? Check out our recipe for
Coconut Kisses Recipe.
Mango Sorbet – 4 Easy Ingredient Recipe
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