Mango Sticky Rice: A Tropical Dessert Delight

What you'll need

- 1 cup Thai sticky rice - 1 ripe mango (Ataulfo or Manila preferred) - 1 can (13.5 oz) coconut milk - 1/3 cup sugar - 1/2 tsp salt - 1 tsp rice flour - Sesame seeds for garnish

Soak the Rice

Step 1: Rinse 1 cup sticky rice until the water runs clear. Soak in water for at least 2 hours or overnight.

Steam the Rice

Step 2: Drain the rice and steam for 20-25 minutes until cooked and chewy. Use a steamer basket or a pot with a strainer lined with cheesecloth.

Make the Sweet Coconut Mixture

Step 3: In a saucepan, heat 1 cup coconut milk, 1/3 cup sugar, and 1/2 tsp salt until the sugar dissolves. Keep warm.

Mix Rice with Coconut Mixture

Step 4: Pour the coconut mixture over the steamed rice and gently mix. Let it sit for 30 minutes to absorb.

Make the Coconut Sauce

Step 5: In another saucepan, combine 1/2 cup coconut milk, 1 Tbsp sugar, 1/4 tsp salt, and 1 tsp rice flour. Simmer until thickened, then let cool.

Prepare the Mango

Step 6: Peel and slice the mango into thin strips.

Assemble the Dish

Step 7: Serve the rice with mango slices, drizzle with coconut sauce, and sprinkle with toasted sesame seeds.

Enjoy!

Enjoy your homemade Mango Sticky Rice! Best served fresh, but leftovers can be refrigerated for up to 3 days.

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