Thai Mango Sticky Rice
This traditional Thai dessert combines the sweetness and freshness of ripe mangoes with the chewiness of glutinous rice, served in a nutty and creamy coconut sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup coconut milk
- 1/4 cup condensed milk
- Pinch of salt
- 1/2 cup sticky rice
- 1 cup water
- 2 ripe mangoes (peeled and sliced into bite sized strips or cubes)
- sesame seeds to sprinkle on top
Instructions
- 1
Cover the rice with water and let is soak for 1 hour.
- 2
Drain the rice and rinse it thoroughly. Drain it again.
- 3
Add the rice and water to a small pot and bring to a boil. Lower heat to a simmer, cover and cook for 25 t0 30 minutes, until the rice is tender and sticky.
- 4
Transfer the rice to a serving bowl and let it cool to room temperature.
- 5
Meanwhile, in a small pot over low heat, combine the coconut milk, condensed milk, and salt, and stir until the sauce is warm. Turn the heat off and transfer the coconut sauce to a bowl. Set aside.
- 6
Divide the sticky rice among 4 bowls (1/4 cup rice per bowl), and form a mound in the center of each bowl.
- 7
Place the mango around the rice and finish by pouring the coconut sauce over the sticky rice.
- 8
Sprinkle a few sesame seeds on top and serve.