Mango Sticky Rice

Creamy, sweet, and tropical—this Mango Sticky Rice is a comforting Thai-inspired dessert that’s easy to make at home. Glutinous rice is infused with ripe mango and topped with a luscious coconut sauce for the perfect balance of texture and flavour.

Recipe From: Eden Grinshpan

Recipe

This recipe will make 6 servings

Ingredients:

  • For the Sticky Rice

    • 1 ½ cups glutinous rice

    • Pinch of salt

    • 1 ripe mango, sliced (reserve pit meat to mix into rice)

    For the Coconut Sauce

    • 1 can full-fat coconut milk

    • ¼ to ⅓ cup sugar (to taste)

    • 1 tablespoon cornstarch

    • Pinch of salt

Equipment:

  • Rice cooker

  • Medium pot

  • Mixing bowls

  • Plastic wrap

  • Knife & cutting board

  • Measuring cups & spoons

  • Spoon or spatula

Directions:

  1. Rinse rice 3 times until water runs clear. Place rice in a bowl with 1 cup water. Cover with plastic wrap and let soak in the fridge for 2–3 hours or overnight.

  2. After soaking, strain the rice and add it to the rice cooker with ⅔ cup water. Steam for 25–30 minutes until tender.

  3. In a medium pot, add coconut milk, sugar, and a pinch of salt. Bring to a simmer over medium heat. Stir in the cornstarch and simmer on low until the sauce thickens. Taste and adjust sweetness if desired.

  4. Slice the ripe mango. Scrape off any remaining fruit from the pit, finely chop it, and fold it into the cooked rice.

  5. Assemble: Scoop the mango-infused sticky rice into a bowl. Arrange sliced mango on the side. Pour warm coconut sauce over top and serve immediately.