Mango Sticky Rice Recipe

I recently crafted a Mango Sticky Rice Recipe bursting with flavors that excite me. Creamy coconut milk mingles with tender glutinous rice and natural sugar while ripe mango slices add a refreshing twist. Its vegan, gluten-free charm makes this dessert a delightful treat for anyone seeking simple indulgence.

I’ve always been fascinated by how a few simple ingredients can transform into a dessert that feels both exotic and approachable. Lately I’ve been diving into the world of Thai treats and decided to try my hand at mango sticky rice.

It all starts with 1 cup of glutinous rice, 1 1/2 cups of water, and 1 1/2 cups of full-fat coconut milk which combine to make that rich, coconutty base. I mix in 1/3 cup sugar or my favorite unrefined sweetener along with a touch of salt, just 1/4 teaspoon, to really bring out the flavours.

I then layer on fresh, ripe sliced mangoes and sometimes add toasted sesame seeds or mung beans for an extra crunch. This easy recipe lets me explore how to make mango sticky rice in a unique way while keeping it vegan, gluten-free and even refine sugar-free when needed.

Its simplicity makes it perfect to experiment and share with friends.

Why I Like this Recipe

I love this recipe because:
1. I really dig how the warm coconut milk seeps into each sticky grain of rice, making every bite super creamy and satisfying.
2. I adore the way the fresh, juicy mango slices add a burst of sweet tanginess that balances the creamy coconut flavor perfectly.
3. I appreciate that it’s vegan and gluten-free, so I can indulge without worrying about my dietary restrictions.
4. I like that it’s super simple to make, so I can whip up this delicious treat without spending too much time in the kitchen.

This mango sticky rice is a really tasty Thai dessert that brings together sweet coconut rice and fresh mango. It’s vegan, gluten free, and you can even swap out the refined sugar if you want to keep things a bit healthier. I love how the sticky rice holds just the right amount of coconut cream, and the mango slices kinda give it a refreshing twist. It’s one of those desserts that feels pretty indulgent yet not over the top, and its simplicity is exactly what makes it so awesome.

Ingredients

• Glutinous rice is a primary carb source that gives its sticky, chewy texture.
• Full fat coconut milk adds creaminess and healthy fats to create a lush flavor.
• Ripe mangoes offer natural sweetness and vitamins, giving a refreshing, tangy bite.
• Sugar helps balance the flavors by enhancing the overall sweet profile.
• Water hydrates the rice and aids in even cooking through a gentle steam.
• A pinch of salt brightens the dish and brings out every ingredient.
• Optional toasted sesame seeds add crunch and a nutty aroma youll love.
• Unrefined sweetener alternatives and mung beans can give healthy twists and extra protein.

Ingredient Quantities

• 1 cup glutinous rice (sometimes called sticky rice)
• 1 1/2 cups water
• 1 1/2 cups full-fat coconut milk
• 1/3 cup sugar (or your preferred unrefined sweetener)
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Optional: toasted sesame seeds or mung beans, for garnish

How to Make this

1. Rinse the glutinous rice well then let it soak in water for about 30 minutes to 1 hour to get it extra sticky.

2. Drain the rice and add 1 1/2 cups water into a pot along with the rice. Bring to a boil then reduce heat, cover, and simmer until the water is fully absorbed, about 15 to 20 minutes.

3. While the rice cooks, pour the coconut milk into a small saucepan and add the 1/3 cup of sugar and 1/4 teaspoon salt. Heat it over medium heat and stir until the sugar dissolves completely; just make sure it doesn’t boil.

4. When the rice is finished cooking, take it off the heat and immediately pour the warm coconut milk mixture over the rice. Stir gently so all the rice gets coated well.

5. Cover the rice and let it sit for around 10 to 15 minutes so it can absorb all the coconut flavor.

6. While the rice is resting, peel and slice the ripe mangoes into thin pieces.

7. To serve, scoop a generous amount of the coconut sticky rice onto a plate and arrange the mango slices on the side or on top.

8. If you like, sprinkle some toasted sesame seeds or mung beans over the top for an extra crunchy texture.

9. Enjoy this delicious mango sticky rice warm or at room temperature and share it with your fam if you’re feeling generous!

Equipment Needed

1. A large bowl for rinsing and soaking the glutinous rice
2. A fine-mesh sieve or colander to drain the rice
3. A medium pot with a lid for cooking the rice
4. A small saucepan for heating the coconut milk mixture
5. Measuring cups and spoons to accurately portion water, coconut milk, sugar and salt
6. A mixing spoon or spatula to gently stir the rice with the coconut mixture
7. A cutting board and a sharp knife for peeling and slicing the mangoes
8. A serving plate for arranging the sticky rice and mango slices

Each piece of equipment helps ensure a consistent result and can even impact the nutritional balance by allowing you to precisely measure the ingredients.

FAQ

Mango Sticky Rice Recipe Substitutions and Variations

• Glutinous Rice: Instead of glutinous rice you can try using sushi rice or short grain rice even though they might not be as sticky as youd expect
• Coconut Milk: If you cant get full-fat coconut milk, light coconut milk mixed with a bit of coconut extract can work pretty well
• Sugar: You could use honey, maple syrup, or even agave nectar instead of the sugar, remembering to adjust the quantities to your taste
• Salt: Sea salt is a great swap if you dont have regular salt on hand
• Garnish: Instead of toasted sesame seeds or mung beans, try topping it with crushed peanuts for a crunchy twist

Pro Tips

1. Make sure you rinse and soak the glutinous rice long enough so it really gets that sticky texture. It might seem like extra work but trust me, the longer soak makes a huge difference in how yummy the dish turns out.

2. When warming the coconut milk with sugar and salt, keep the heat low and dont let it boil. Boiling can change the flavor and make it a bit too thick, so a gentle stir over medium heat is key.

3. After you mix the warm coconut milk with the freshly cooked rice, cover it up and let it sit. This rest time allows the rice to soak up all the flavor, so even if you’re in a rush, try not to skip it.

4. For a fun twist, try different garnishes like toasted sesame seeds or mung beans. Not only do they add crunch, but they also give a cool contrast to the soft and sweet mango sticky rice.