mango + sticky rice
Mango sticky rice is a classic Thai dessert that you’ve most likely already heard of, if not had, at least once in your life.
This traditional dessert beautifully marries our two favorite tropical flavors, mango and coconut, in an incredibly simple recipe. With only a few ingredients, you can elevated the sweetness of the mango and creaminess of the coconut in a whole new way.
The key ingredients here are: mangoes (of course), glutinous rice, and coconut milk.
The star of the dish is the mango, so be sure to use ripened mangoes. Unlike other recipe variations, ours does not require any added sugar because the ripe mangoes carry enough sweetness.
Despite its name, glutinous rice does not actually contain any gluten.; it’s just really sticky when cooked.
The coconut milk here should be of a good quality that does not use any stabilizers, and needs to be full-fat—none of that “lite” milk nonsense.
Ingredients
1 cup glutinous rice
1 cup + 1/4 cup filtered water
1 can full-fat coconut milk
4 pandan leaves, crushed
pinch of salt
1/2 tsp cardamom
2 mangoes, sliced or diced
Directions
Rinse rice with cold water. Soak rice in a medium saucepan with 1 cup filtered water for 30 minutes. Do not drain! After 30 minutes, add the remaining water, half the can of coconut milk, 2 pandan leaves, and a pinch of salt. Bring to a boil over medium high heat, reduce to a low simmer, and let cook for 25 to 30 minutes with the lid loosely covering the saucepan.
After 25 to 30 minutes, the rice should have soaked up all the liquid. Turn heat off and let saucepan sit on the stovetop for another 10 minutes.
In a small saucepan, combine remaining coconut milk, pandan leaves, and cardamom. Stir and heat on low heat for 5 minutes. Be sure to not let the mixture come to a boil. Remove from heat when finished.
Plate your dessert with 1/4 cup rice. Top with mango slices and drizzle coconut milk mixture on top.
