Thai · Dessert
Mango with Sticky Rice
A beloved Thai street-dessert classic pairing warm, coconut-sweetened glutinous rice with cool, ripe mango slices, finished with a drizzle of thick coconut sauce and a scatter of toasted sesame seeds.
$1
15 minsPrep
25 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
210Calories
2.5gProtein
10.3gFat
29.2gCarbs
17.8gSugar
1.5gFiber
203mgSodium
0mgChol
8.4gSat Fat
213mgPotassium
29mgCalcium
1mgIron
0mcgVitamin B12
21.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Steam the glutinous rice (pre-soaked) in a lined steamer basket over simmering water for 20-25 minutes until translucent and tender.
2
While the rice steams, warm the first portion of coconut milk with sugar and salt in a small saucepan over low heat, stirring until the sugar fully dissolves; do not boil.
3
Pour two-thirds of the warm coconut sauce over the hot steamed rice, stir gently to coat, then cover and let it sit off the heat for 10 minutes so the rice absorbs the liquid.
4
Reduce the remaining small portion of coconut milk for a minute until slightly thickened, for drizzling.
5
Divide the sticky rice between two bowls, pressing it gently into a mound on one side of each bowl.
6
Fan the sliced mango alongside the rice in each bowl.
7
Drizzle the reserved thickened coconut sauce over the rice and mango.
8
Scatter the toasted sesame seeds on top and serve immediately while the rice is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Glutinous Rice Cooked, steamed
- 70g70g Coconut Milk, simmered with sugar and salt
- 18g18g Sugar White, dissolved into coconut milk
- 1g1g Salt, dissolved into coconut sauce
- 110g110g Mango, peeled and sliced, 1
- 8g8g Coconut Milk, reduced slightly for drizzling, 1
- 3g3g Sesame Seeds, toasted, garnish, 1
