bohemianwanderer – Thai mango sticky rice is a classic dessert that combines soft glutinous rice, rich coconut sauce, and slices of sweet ripe mango. The balance of creamy coconut milk, fragrant sticky rice, and fresh fruit makes it one of Thailand’s most beloved desserts. This recipe serves six people and is ideal for warm-weather dining or as a refreshing finish to a meal.
Soak and Steam the Sticky Rice
Place 250g of glutinous (sticky) rice in a large bowl and rinse it under cold running water until the water becomes almost clear.
Cover the rice generously with fresh cold water and leave it to soak for at least six hours, or preferably overnight. Soaking allows the grains to cook evenly and develop their signature sticky texture.
Once soaked, drain the rice thoroughly. Line a metal colander or large sieve with a piece of muslin or a clean tea towel, then spread the rice evenly inside. Fold the cloth loosely over the rice.
Place the colander over a saucepan containing 2–3cm of gently simmering water, ensuring the rice does not touch the water. Cover tightly with a lid or aluminum foil.
Steam the rice for approximately 30 minutes, checking the water level occasionally and adding more boiling water if necessary.
The rice is ready when the grains are soft, slightly translucent, and sticky without any chalky center.
Prepare the Coconut Sauce
While the rice is steaming, prepare the coconut sauce. Pour 400ml of coconut milk into a small saucepan and add 100g of caster sugar along with ½ teaspoon of fine sea salt.
Warm the mixture gently over low heat, stirring continuously until the sugar has completely dissolved.
Avoid bringing the sauce to a boil, as gentle heating helps preserve the coconut’s natural flavor and creamy texture. Reserve about 120ml of the finished coconut sauce for serving.
Combine the Rice and Coconut Mixture
Transfer the freshly steamed rice to a large bowl while it is still hot. Pour approximately three-quarters of the warm coconut sauce over the rice.
Using a spatula or spoon, gently fold the rice until every grain is evenly coated. Cover the bowl and allow the rice to rest for 15 minutes. During this time, the rice absorbs the coconut mixture, becoming glossy, fragrant, and rich in flavor.
Assemble and Serve
Lightly grease a small bowl or ramekin with a little sunflower or coconut oil. Spoon about 120g of the coconut sticky rice into the bowl, pressing gently just enough to help it hold its shape.
Carefully invert the rice onto a serving plate and repeat with the remaining portions. Arrange thick slices from three ripe mangoes alongside each serving.
Drizzle the reserved warm coconut sauce over the rice and mango before finishing with one tablespoon of toasted sesame seeds for added texture and a subtle nutty flavor. Serve immediately while the rice is slightly warm or at room temperature.
This homemade Thai mango sticky rice offers the perfect combination of creamy coconut, naturally sweet mango, and chewy sticky rice, creating an authentic dessert that is both simple to prepare and full of tropical flavor.
