Mango Sticky Rice Delicious and Easy Dessert Recipe

ByJasmine
- 1 cup sticky rice (glutinous rice) - 1 ½ cups coconut milk - ½ cup sugar - ½ teaspoon salt - 2 ripe mangoes, peeled and sliced - Toasted sesame seeds or mung beans for garnish (optional) - Fresh mint leaves for garnish (optional) For this recipe, you need precise amounts. Use 1 cup of sticky rice. Measure 1 ½ cups of coconut milk. Add ½ cup of sugar and ½ teaspoon of salt. You’ll need 2 ripe mangoes for sweetness. Optional garnishes are toasted sesame seeds and fresh mint leaves. If you can't find sticky rice, you can use jasmine rice. For dairy-free options, replace coconut milk with almond milk. Use honey instead of sugar if you want a natural sweetener. If you don’t have fresh mangoes, try using canned mango slices. They work well too! First, rinse the sticky rice in cold water. Keep rinsing until the water is clear. This step removes extra starch. Next, soak the rice in water for 4 hours or overnight. Soaking makes the rice soft and chewy. After soaking, drain the rice. Then, place it in a steamer basket lined with cheesecloth or a clean towel. Steam the rice over boiling water for 30 to 40 minutes. The rice should be tender and translucent when done. While the rice cooks, grab a small saucepan. Combine the coconut milk, sugar, and salt in it. Warm this mixture over medium heat. Stir constantly until the sugar dissolves. Be careful not to let it boil. Set aside ¼ cup of the mixture for later. This will be used to drizzle over the dish. Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining coconut milk mixture over the rice. Stir gently until the rice is well coated. Let it sit for 15 minutes to absorb the flavors. To serve, mold the sticky rice using a cup or small bowl. Place it on a serving plate beside the sliced mangoes. Drizzle the reserved coconut milk mixture over the rice. If you like, sprinkle toasted sesame seeds or mung beans on top. Finish by garnishing with fresh mint leaves for a pop of color. To make sticky rice, start by rinsing it well. Rinse the rice until the water is clear. This removes excess starch. Next, soak the rice for at least four hours or overnight. Soaking helps the rice cook evenly. When ready, drain it and use a steamer basket lined with cheesecloth. Steam the rice for about 30 to 40 minutes. The rice should be tender and look slightly translucent. This method gives you that perfect chewy texture. One common mistake is not soaking the rice long enough. This can lead to uneven cooking. Another error is cooking the rice without rinsing it first. This can make the rice too sticky. Avoid using too much water during steaming. You only need enough steam for cooking. Lastly, do not skip letting the rice absorb the coconut milk. This step is key to getting great flavor. To boost flavor, add a little more salt to the coconut milk mix. This helps balance the sweetness of the mango. Drizzling the reserved coconut milk on top adds a nice touch. You can also sprinkle toasted sesame seeds or mung beans for crunch. For a pop of color, garnish with fresh mint leaves. These small details make your dish look beautiful and taste even better. {{image_2}} You can easily make mango sticky rice vegan. Use coconut milk as your only liquid. The sugar you choose should be plant-based. Most sugar works, but check the label to be sure. This way, everyone can enjoy this sweet treat. Mango sticky rice is naturally gluten-free. The sticky rice and coconut milk have no gluten. Always check any added ingredients, like sugar, to ensure they are gluten-free. This dessert fits well in a gluten-free diet. Get creative with how you serve this dish! You can layer sticky rice and mango in cups for a fun look. Try adding a scoop of ice cream on top for a twist. You can also sprinkle some toasted coconut for extra texture. Use fresh mint leaves to make your plate pop with color. Each time, you can create a new look! To keep leftover mango sticky rice fresh, let it cool first. Place it in a container with a lid. Store it in the fridge. It will stay good for about 2-3 days. If you want to keep it longer, consider freezing it. Just remember, the texture may change when thawed. I suggest using airtight containers to store your mango sticky rice. Glass containers work great. They help keep moisture in and prevent odors. If you use plastic, choose BPA-free containers. Always seal them well. This keeps your dessert fresh and tasty. When you’re ready to enjoy your mango sticky rice, reheat it gently. You can use a microwave for this. Place the rice in a bowl and add a splash of coconut milk. Cover the bowl with a damp paper towel to keep it moist. Heat it in short bursts, stirring in between. You can also reheat it on the stove with a little coconut milk. This method keeps the rice soft and delicious. Mango sticky rice is a Thai dessert. It features sweet sticky rice topped with ripe mango. The dish gets its creaminess from coconut milk. It balances sweetness, saltiness, and freshness. Each bite is a delight of flavor and texture. Yes, you can make mango sticky rice ahead of time. Prepare the sticky rice and coconut milk mixture in advance. Store them separately in the fridge. Assemble the dish just before serving for the best taste. You can find authentic mango sticky rice at Thai restaurants. Look for places that focus on traditional Thai food. Street vendors in Thailand also serve great versions. They often use fresh, ripe mangoes for added flavor. You can use many fruits in this recipe. Try bananas, strawberries, or jackfruit. Kiwi and pineapple also work well. Be creative and mix your favorite fruits for a unique twist! In this post, we covered how to make delicious mango sticky rice. We discussed the key ingredients, detailed step-by-step cooking instructions, and shared tips for perfecting the dish. You learned about variations, storage tips, and answered common questions. Remember, with the right ingredients and techniques, making this dessert is easy. Don’t be afraid to experiment with your favorite fruits. Enjoy each bite of your homemade creation!

Ready to dive into the world of sweet treats? Mango sticky rice is an easy dessert that will delight your taste buds! This simple dish blends warm, sticky rice with creamy coconut milk and ripe mango. In this post, I’ll share everything you need: ingredients, step-by-step instructions, and tips to make it just right. Let’s make this delicious treat together and impress your friends!

Ingredients

Complete list of ingredients

  • 1 cup sticky rice (glutinous rice)
  • 1 ½ cups coconut milk
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 ripe mangoes, peeled and sliced
  • Toasted sesame seeds or mung beans for garnish (optional)
  • Fresh mint leaves for garnish (optional)

Ingredient measurements

For this recipe, you need precise amounts. Use 1 cup of sticky rice. Measure 1 ½ cups of coconut milk. Add ½ cup of sugar and ½ teaspoon of salt. You’ll need 2 ripe mangoes for sweetness. Optional garnishes are toasted sesame seeds and fresh mint leaves.

Substitutes for common ingredients

If you can’t find sticky rice, you can use jasmine rice. For dairy-free options, replace coconut milk with almond milk. Use honey instead of sugar if you want a natural sweetener. If you don’t have fresh mangoes, try using canned mango slices. They work well too!

Step-by-Step Instructions

Preparation of sticky rice

First, rinse the sticky rice in cold water. Keep rinsing until the water is clear. This step removes extra starch. Next, soak the rice in water for 4 hours or overnight. Soaking makes the rice soft and chewy. After soaking, drain the rice. Then, place it in a steamer basket lined with cheesecloth or a clean towel. Steam the rice over boiling water for 30 to 40 minutes. The rice should be tender and translucent when done.

Cooking the coconut milk mixture

While the rice cooks, grab a small saucepan. Combine the coconut milk, sugar, and salt in it. Warm this mixture over medium heat. Stir constantly until the sugar dissolves. Be careful not to let it boil. Set aside ¼ cup of the mixture for later. This will be used to drizzle over the dish.

Serving the dish

Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining coconut milk mixture over the rice. Stir gently until the rice is well coated. Let it sit for 15 minutes to absorb the flavors. To serve, mold the sticky rice using a cup or small bowl. Place it on a serving plate beside the sliced mangoes. Drizzle the reserved coconut milk mixture over the rice. If you like, sprinkle toasted sesame seeds or mung beans on top. Finish by garnishing with fresh mint leaves for a pop of color.

Tips & Tricks

How to achieve the perfect sticky rice

To make sticky rice, start by rinsing it well. Rinse the rice until the water is clear. This removes excess starch. Next, soak the rice for at least four hours or overnight. Soaking helps the rice cook evenly. When ready, drain it and use a steamer basket lined with cheesecloth. Steam the rice for about 30 to 40 minutes. The rice should be tender and look slightly translucent. This method gives you that perfect chewy texture.

Common mistakes to avoid

One common mistake is not soaking the rice long enough. This can lead to uneven cooking. Another error is cooking the rice without rinsing it first. This can make the rice too sticky. Avoid using too much water during steaming. You only need enough steam for cooking. Lastly, do not skip letting the rice absorb the coconut milk. This step is key to getting great flavor.

Enhancing flavor and presentation

To boost flavor, add a little more salt to the coconut milk mix. This helps balance the sweetness of the mango. Drizzling the reserved coconut milk on top adds a nice touch. You can also sprinkle toasted sesame seeds or mung beans for crunch. For a pop of color, garnish with fresh mint leaves. These small details make your dish look beautiful and taste even better.

Variations

Vegan options

You can easily make mango sticky rice vegan. Use coconut milk as your only liquid. The sugar you choose should be plant-based. Most sugar works, but check the label to be sure. This way, everyone can enjoy this sweet treat.

Gluten-free adaptations

Mango sticky rice is naturally gluten-free. The sticky rice and coconut milk have no gluten. Always check any added ingredients, like sugar, to ensure they are gluten-free. This dessert fits well in a gluten-free diet.

Creative serving suggestions

Get creative with how you serve this dish! You can layer sticky rice and mango in cups for a fun look. Try adding a scoop of ice cream on top for a twist. You can also sprinkle some toasted coconut for extra texture. Use fresh mint leaves to make your plate pop with color. Each time, you can create a new look!

Storage Info

How to store leftover mango sticky rice

To keep leftover mango sticky rice fresh, let it cool first. Place it in a container with a lid. Store it in the fridge. It will stay good for about 2-3 days. If you want to keep it longer, consider freezing it. Just remember, the texture may change when thawed.

Recommended storage containers

I suggest using airtight containers to store your mango sticky rice. Glass containers work great. They help keep moisture in and prevent odors. If you use plastic, choose BPA-free containers. Always seal them well. This keeps your dessert fresh and tasty.

Reheating tips

When you’re ready to enjoy your mango sticky rice, reheat it gently. You can use a microwave for this. Place the rice in a bowl and add a splash of coconut milk. Cover the bowl with a damp paper towel to keep it moist. Heat it in short bursts, stirring in between. You can also reheat it on the stove with a little coconut milk. This method keeps the rice soft and delicious.

FAQs

What is mango sticky rice?

Mango sticky rice is a Thai dessert. It features sweet sticky rice topped with ripe mango. The dish gets its creaminess from coconut milk. It balances sweetness, saltiness, and freshness. Each bite is a delight of flavor and texture.

Can I make this dish ahead of time?

Yes, you can make mango sticky rice ahead of time. Prepare the sticky rice and coconut milk mixture in advance. Store them separately in the fridge. Assemble the dish just before serving for the best taste.

Where can I find authentic mango sticky rice?

You can find authentic mango sticky rice at Thai restaurants. Look for places that focus on traditional Thai food. Street vendors in Thailand also serve great versions. They often use fresh, ripe mangoes for added flavor.

What other fruits can be used in this recipe?

You can use many fruits in this recipe. Try bananas, strawberries, or jackfruit. Kiwi and pineapple also work well. Be creative and mix your favorite fruits for a unique twist!

In this post, we covered how to make delicious mango sticky rice. We discussed the key ingredients, detailed step-by-step cooking instructions, and shared tips for perfecting the dish. You learned about variations, storage tips, and answered common questions.

Remember, with the right ingredients and techniques, making this dessert is easy. Don’t be afraid to experiment with your favorite fruits. Enjoy each bite of your homemade creation!

- 1 cup sticky rice (glutinous rice) - 1 ½ cups coconut milk - ½ cup sugar - ½ teaspoon salt - 2 ripe mangoes, peeled and sliced - Toasted sesame seeds or mung beans for garnish (optional) - Fresh mint leaves for garnish (optional) For this recipe, you need precise amounts. Use 1 cup of sticky rice. Measure 1 ½ cups of coconut milk. Add ½ cup of sugar and ½ teaspoon of salt. You’ll need 2 ripe mangoes for sweetness. Optional garnishes are toasted sesame seeds and fresh mint leaves. If you can't find sticky rice, you can use jasmine rice. For dairy-free options, replace coconut milk with almond milk. Use honey instead of sugar if you want a natural sweetener. If you don’t have fresh mangoes, try using canned mango slices. They work well too! First, rinse the sticky rice in cold water. Keep rinsing until the water is clear. This step removes extra starch. Next, soak the rice in water for 4 hours or overnight. Soaking makes the rice soft and chewy. After soaking, drain the rice. Then, place it in a steamer basket lined with cheesecloth or a clean towel. Steam the rice over boiling water for 30 to 40 minutes. The rice should be tender and translucent when done. While the rice cooks, grab a small saucepan. Combine the coconut milk, sugar, and salt in it. Warm this mixture over medium heat. Stir constantly until the sugar dissolves. Be careful not to let it boil. Set aside ¼ cup of the mixture for later. This will be used to drizzle over the dish. Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining coconut milk mixture over the rice. Stir gently until the rice is well coated. Let it sit for 15 minutes to absorb the flavors. To serve, mold the sticky rice using a cup or small bowl. Place it on a serving plate beside the sliced mangoes. Drizzle the reserved coconut milk mixture over the rice. If you like, sprinkle toasted sesame seeds or mung beans on top. Finish by garnishing with fresh mint leaves for a pop of color. To make sticky rice, start by rinsing it well. Rinse the rice until the water is clear. This removes excess starch. Next, soak the rice for at least four hours or overnight. Soaking helps the rice cook evenly. When ready, drain it and use a steamer basket lined with cheesecloth. Steam the rice for about 30 to 40 minutes. The rice should be tender and look slightly translucent. This method gives you that perfect chewy texture. One common mistake is not soaking the rice long enough. This can lead to uneven cooking. Another error is cooking the rice without rinsing it first. This can make the rice too sticky. Avoid using too much water during steaming. You only need enough steam for cooking. Lastly, do not skip letting the rice absorb the coconut milk. This step is key to getting great flavor. To boost flavor, add a little more salt to the coconut milk mix. This helps balance the sweetness of the mango. Drizzling the reserved coconut milk on top adds a nice touch. You can also sprinkle toasted sesame seeds or mung beans for crunch. For a pop of color, garnish with fresh mint leaves. These small details make your dish look beautiful and taste even better. {{image_2}} You can easily make mango sticky rice vegan. Use coconut milk as your only liquid. The sugar you choose should be plant-based. Most sugar works, but check the label to be sure. This way, everyone can enjoy this sweet treat. Mango sticky rice is naturally gluten-free. The sticky rice and coconut milk have no gluten. Always check any added ingredients, like sugar, to ensure they are gluten-free. This dessert fits well in a gluten-free diet. Get creative with how you serve this dish! You can layer sticky rice and mango in cups for a fun look. Try adding a scoop of ice cream on top for a twist. You can also sprinkle some toasted coconut for extra texture. Use fresh mint leaves to make your plate pop with color. Each time, you can create a new look! To keep leftover mango sticky rice fresh, let it cool first. Place it in a container with a lid. Store it in the fridge. It will stay good for about 2-3 days. If you want to keep it longer, consider freezing it. Just remember, the texture may change when thawed. I suggest using airtight containers to store your mango sticky rice. Glass containers work great. They help keep moisture in and prevent odors. If you use plastic, choose BPA-free containers. Always seal them well. This keeps your dessert fresh and tasty. When you’re ready to enjoy your mango sticky rice, reheat it gently. You can use a microwave for this. Place the rice in a bowl and add a splash of coconut milk. Cover the bowl with a damp paper towel to keep it moist. Heat it in short bursts, stirring in between. You can also reheat it on the stove with a little coconut milk. This method keeps the rice soft and delicious. Mango sticky rice is a Thai dessert. It features sweet sticky rice topped with ripe mango. The dish gets its creaminess from coconut milk. It balances sweetness, saltiness, and freshness. Each bite is a delight of flavor and texture. Yes, you can make mango sticky rice ahead of time. Prepare the sticky rice and coconut milk mixture in advance. Store them separately in the fridge. Assemble the dish just before serving for the best taste. You can find authentic mango sticky rice at Thai restaurants. Look for places that focus on traditional Thai food. Street vendors in Thailand also serve great versions. They often use fresh, ripe mangoes for added flavor. You can use many fruits in this recipe. Try bananas, strawberries, or jackfruit. Kiwi and pineapple also work well. Be creative and mix your favorite fruits for a unique twist! In this post, we covered how to make delicious mango sticky rice. We discussed the key ingredients, detailed step-by-step cooking instructions, and shared tips for perfecting the dish. You learned about variations, storage tips, and answered common questions. Remember, with the right ingredients and techniques, making this dessert is easy. Don’t be afraid to experiment with your favorite fruits. Enjoy each bite of your homemade creation!

Mango Sticky Rice

Indulge in the sweet and creamy goodness of Mango Sticky Rice Delight, a popular Thai dessert that's perfect for any occasion! This simple recipe combines tender sticky rice infused with coconut milk and fresh mango slices, making every bite a tropical treat. With easy-to-follow steps and minimal ingredients, you can impress your friends and family. Click through to explore the full recipe and enjoy this delicious dessert today!
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Ingredients
  

1 cup sticky rice (glutinous rice)

1 ½ cups coconut milk

½ cup sugar

½ teaspoon salt

2 ripe mangoes, peeled and sliced

Toasted sesame seeds or mung beans for garnish (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for best results.

    Drain the rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over boiling water for about 30-40 minutes, until it's tender and translucent.

      Meanwhile, in a small saucepan, combine the coconut milk, sugar, and salt. Warm over medium heat, stirring constantly until the sugar is dissolved, but do not let it boil. Reserve about ¼ cup of this mixture for drizzling later.

        Once the rice is cooked, transfer it to a mixing bowl and pour the remaining coconut milk mixture over it. Stir gently until the rice is well coated. Let it sit for about 15 minutes to absorb the flavors.

          To serve, mold the sticky rice into a shape using a cup or a small bowl. Place it on a serving plate alongside the sliced mangoes.

            Drizzle the reserved coconut milk mixture over the rice, and sprinkle with toasted sesame seeds or mung beans if desired. Garnish with fresh mint leaves for an extra touch.

              Prep Time: 4 hours | Total Time: 5 hours | Servings: 4

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