Sticky Rice with Mango

This is one of those confections I begin yearning for as soon as the climate heats up. Thai Sticky Rice with Mango is indulgent without being overwhelming, sweet yet not overly sugary, and just creamy enough to feel like a delight. The sticky rice absorbs warm coconut milk and is served alongside slices of fresh, ripe mango.

When ripe mangos are available at the market, this dish seems like the obvious choice. The tender, almost chewy consistency of the glutinous rice combines beautifully with the sweet-tart mango and luscious coconut milk. The preparation itself is straightforward and doesn’t demand much effort. A brief soaking, a steam, and a quick coconut milk sauce and you’re all set.

And it serves as the perfect conclusion to a Thai meal. You can present it warm, at room temperature, or even chilled. I prefer it when the rice remains slightly warm and the mango is cold, but honestly, it’s difficult to get it wrong.

Ingredient Notes

This dessert is successful only if you select the appropriate type of rice. You need glutinous rice—also known as sticky rice or sweet rice. It’s not equivalent to sushi rice, standard white rice, or jasmine rice, and if you attempt to substitute it, the dish will definitely fail. You can find glutinous rice at any Asian grocery store.

Opt for full-fat coconut milk here and select the canned variety, not the type in the carton. You want it to be rich and creamy, not thin and watery.

And fully ripe mangoes are crucial. Ataulfo or honey mangoes are optimal because they’re tender, sweet, and not fibrous. If you can’t locate them, ensure that the mangoes you select are completely ripe.

Instructions for Making Thai Sticky Rice with Mango

Despite the lengthy list of ingredients, you’ll be amazed at how fast this dish comes together. Here’s how:

1. Rinse the glutinous rice multiple times until the water becomes clear.
2. Soak the rinsed rice for 1 to 3 hours.
3. Steam the rice until it’s soft and translucent.
4. Warm the coconut milk with sugar and salt until it’s warmed but not boiling.
5. Drizzle warm coconut milk over the cooked rice and allow it to absorb.
6. Peel and cut the mangoes.
7. Combine the sticky rice and mango on a plate.
8. Top with sesame seeds, mung beans, or mint leaves if desired.

Pro Tips for Success

This dessert is straightforward, but the finer points are critical. Here are a few suggestions to ensure it turns out perfectly:

• Don’t neglect soaking the rice. Even a 30-minute soak helps, but longer is preferable.
• Utilize a cheesecloth-lined strainer or a bamboo steamer to prevent soggy rice.
• Gently warm the coconut milk and refrain from boiling it.
• Allow the rice to sit with the coconut milk for 15 to 20 minutes before serving.
• If you have leftovers, reheat delicately with a splash of coconut milk or water.

What to Accompany It With

Thai Sticky Rice with Mango serves as an excellent ending to a meal rich with flavors. I enjoy pairing it with Thai Beef Curry, Thai Chicken Curry, or Thai Shrimp Curry since the creamy sweetness balances everything out at the conclusion. It’s also delightful on its own when you crave a small sweet treat but don’t want to preheat the oven.