Thai Mango Sticky Rice
Creamy coconut sticky rice paired with sweet ripe mango and topped with sesame seeds. A classic Thai dessert that's naturally vegetarian and impressively simple to make.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Rinse sticky rice under cold water until water runs clear, about 2 minutes. Drain well.
Step 2
In a medium saucepan, combine rinsed rice and 1.75 cups water. Bring to a boil over medium-high heat.
Step 3
Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
Step 4
Remove from heat and let stand covered for 10 minutes.
Step 5
While rice cooks, pour coconut milk into a small saucepan over medium heat.
Step 6
Add palm sugar and salt, stirring constantly until sugar dissolves, about 3 minutes.
Step 7
Remove from heat and let cool slightly.
Step 8
Transfer cooked rice to a bowl. Pour about 0.75 cup of warm coconut sauce over rice, stirring gently until absorbed.
Step 9
Divide sticky rice among serving bowls. Arrange fresh mango slices alongside.
Step 10
Drizzle remaining coconut sauce over rice and mango. Sprinkle with toasted sesame seeds and serve warm or at room temperature.
Tools you’ll need
- medium saucepan with lid
- small saucepan
- measuring cups
- measuring spoons
- wooden spoon
- knife
- cutting board
- serving bowls
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