Thai Coconut Sticky Rice with Mango is a luscious dessert that balances creamy, sweet, and tropical flavors in every bite. The sticky rice, soaked for 8 hours to achieve its perfect texture, is steamed to tender perfection and infused with rich coconut milk. Paired with ripe, juicy mango slices, this dish offers a delightful contrast of soft, chewy rice and fresh, fruity sweetness. It’s a treat that feels indulgent yet refreshing, making it ideal for any occasion.
With just 30 minutes of active cooking time, this recipe is surprisingly simple yet impressively elegant. The aroma of coconut and the vibrant colors of the mango create a feast for the senses. Whether you’re new to Thai cuisine or a seasoned fan, this dish promises to transport your taste buds to a tropical paradise. It’s a dessert that’s as beautiful to serve as it is delicious to savor.
Ingredients for Thai Coconut Sticky Rice With Mango
- 2 cups (16 oz/454g) Thai glutinous rice (also known as sticky rice; substitute with jasmine rice if unavailable, but texture will differ)
- 1 can (13½ fl oz/400ml) full-fat coconut milk (use light coconut milk for a less rich version)
- ½ cup (3 oz/85g) dark brown sugar (can substitute with light brown sugar or coconut sugar)
- ½ teaspoon salt
- 2 ripe mangoes (peeled and sliced; choose mangoes that are fragrant and slightly soft to the touch)
Step-by-Step Instructions
- Soak the rice: The night before, place the Thai glutinous rice in a bowl and cover it with water. Let it soak overnight (about 8 hours).
- Steam the rice: The next day, drain the soaked rice using a sieve. Place the rice in a steamer basket and set it over a large pot with about two inches (2½-5 cm) of water. Ensure the water does not touch the bottom of the basket. Turn the heat to medium-low, bring the water to a simmer, and place a well-fitting lid on the pot. Steam the rice for 30 minutes, until tender. Add more water to the pot if needed during steaming.
- Make the coconut syrup: While the rice is steaming, prepare the coconut syrup. In a small saucepan over medium heat, combine the coconut milk, dark brown sugar, and salt. Warm the mixture, stirring occasionally, until the sugar is fully dissolved. Set aside.
- Combine rice and syrup: Once the rice is tender, transfer it to a bowl. Stir in 1 cup (8 fl oz/240ml) of the coconut syrup, ensuring it is evenly mixed. Let the rice soak in the syrup for 30 minutes to absorb the flavors.
- Serve: Divide the sticky rice into 6 individual serving bowls or plates. Drizzle with the remaining coconut syrup, garnish with the sliced mangoes, and serve immediately.
- Store leftovers: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. Reheat gently before serving.
Perfect Pairings: Sauce and Topping Ideas
While the coconut syrup and mango slices are classic, you can elevate your sticky rice with a drizzle of toasted sesame seeds or a sprinkle of crushed peanuts for added crunch. For a tangy twist, try a light drizzle of lime syrup (mix lime juice with a bit of sugar) to balance the sweetness.
Serve It Right: Presentation Tips
For a stunning presentation, arrange the mango slices in a fan shape over the sticky rice. Add a sprig of fresh mint or basil for a pop of color. Serve in coconut shells or small ceramic bowls for an authentic Thai touch that’s sure to impress your guests.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a few drops of water over the rice and microwave in 30-second intervals until warm. Alternatively, steam it gently to restore its sticky texture.
Quick Fixes: Time-Saving Tips
Short on time? Skip the overnight soak by using hot water to soak the rice for 1-2 hours instead. You can also use a rice cooker with a steaming function to simplify the cooking process. Just ensure the rice is tender and sticky before adding the syrup.
Mix It Up: Recipe Variations
Experiment with different fruits like pineapple, papaya, or kiwi for a tropical twist. For a richer flavor, swap dark brown sugar with palm sugar or add a splash of vanilla extract to the coconut syrup. If you’re feeling adventurous, try adding a pinch of cardamom or cinnamon for a warm, aromatic note.
Thai Coconut Sticky Rice With Mango
Ingredients
- 2 cups Thai glutinous rice
- 1 can full fat coconut milk
- ½ cup dark brown sugar
- ½ teaspoon salt
- 2 ripe mangoes peeled and sliced
Instructions
- The night before, cover with water and soak the rice overnight.
- The next day, drain the soaked rice into a sieve and place it in a steamer basket in a large pot with about two inches (2½-5 cm) of water (make sure the water does not touch the bottom of the basket). Turn the heat on to medium-low and let the water come to a simmer.
- Place a well-fitting lid on the pot and steam the rice for 30 minutes, until tender. Top up water if needed.
- While the rice is steaming, make the coconut syrup: In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside.
- When the rice is tender, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.
- Divide the sticky rice pudding into 6 individual serving bowls or plates and drizzle with the remaining coconut syrup. Garnish with the mango slices and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
