Description
Learn how to make perfect Thai Mango Sticky Rice with creamy coconut milk in this step-by-step guide. This gluten-free and dairy-free tropical dessert combines sweet sticky rice with ripe mangoes and a luscious coconut cream sauce, making it a delightful treat that’s both delicious and visually appealing. Perfect for dessert or a sweet snack, this homemade version rivals your favorite Thai restaurant’s dish.
Ingredients
Sticky Rice
- 1 cup uncooked sushi rice
- 1 1/2 cups water
- 1 cup full fat coconut milk
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 3 ripe mangoes
- Sesame seeds for garnish
Coconut Cream Sauce
- 1/2 cup full-fat coconut milk (rest of the can from the rice)
- 2 Tablespoons white sugar
- 1 teaspoon cornstarch
- 1 Tablespoon water
Instructions
- Rinse the rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Cook the rice: Add the rinsed rice and 1 1/2 cups water to a saucepan and bring to a low boil. Then reduce heat to low, cover, and simmer for 15 to 20 minutes until the water is fully absorbed and the rice is tender.
- Prepare the coconut mixture: In another saucepan, combine 1 cup of full-fat coconut milk, 1/4 cup white sugar, and 1/2 teaspoon salt. Bring the mixture to a low boil, stirring to dissolve sugar and salt.
- Mix rice with coconut milk: Once the rice is cooked, add it to the saucepan with the sweetened coconut milk. Stir well to combine, then remove from heat. Cover the rice and let it cool and thicken for about 1 hour.
- Make the coconut cream sauce: In a separate pan, whisk together the remaining 1/2 cup full-fat coconut milk and 2 tablespoons sugar over low heat. Mix the cornstarch and 1 tablespoon water separately, then whisk it into the coconut mixture. Simmer gently until the sauce thickens, then set aside to cool.
- Assemble and serve: Scoop the sticky rice onto serving plates or bowls. Arrange sliced mangoes alongside, drizzle generously with the cooled coconut cream sauce, and garnish with sesame seeds for a beautiful presentation.
Notes
- Use sushi rice or glutinous sticky rice for the best texture.
- Shake or stir the coconut milk well before measuring to blend the cream and liquid.
- Ripe mangoes are essential for sweetness and texture – Ataulfo or Alphonso mangoes work well.
- Letting the rice sit covered allows it to absorb the coconut milk flavor and thicken perfectly.
- This dish is best served at room temperature or slightly chilled.
- Can be refrigerated for up to 2 days; reheat slightly before serving if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
