Mango Sticky Rice
A classic Thai dessert featuring sweet sticky rice topped with fresh mango slices and a coconut sauce, creating a delightful blend of flavors and textures.
- Prep Time: 1 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup glutinous rice (sticky rice)
- ½ can (13.5 oz) coconut milk
- ½ 1/2 cup sugar
- ½ 1/2 tsp salt
- 1 ripe mangoes, peeled and sliced
- ½ Toasted sesame seeds or mung beans for garnish (optional)
Instructions
- Soak the sticky rice in water for at least 30 minutes or up to 1 hour.
- After soaking, rinse the rice and drain well. Steam the rice for about 20 minutes or until cooked through.
- In a saucepan, heat half of the coconut milk (reserve the rest for serving) over medium heat. Add sugar and salt, stirring until dissolved.
- Add the cooked sticky rice to the coconut milk mixture, stirring well to coat the rice. Let it simmer for a few minutes until the rice absorbs the coconut mixture and becomes sticky.
- For the coconut sauce, mix the remaining coconut milk with a pinch of salt and warm it up slightly.
- Serve the sticky rice with sliced mangoes on top, drizzle with the coconut sauce, and sprinkle with toasted sesame seeds or mung beans for added texture.
- Enjoy warm or at room temperature.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 4g |
| carbohydrates | 65g |
| fat | 12g |
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