This beloved Thai dessert combines creamy, sweet sticky rice with perfectly ripe, fragrant mango slices for an unforgettable tropical experience. The contrast between the warm, coconut-infused rice and cool, juicy mango creates pure bliss in every bite, making it the ultimate celebration of Southeast Asian flavors.
⏱️40 min
📊Easy
👥4 servings
🍽️Dessert
vegetarianvegangluten-freequick
Ingredients
200 gsticky rice
400 mlcoconut milk
75 gsugar
0.5 teaspoonsalt
2 piecesripe mangoes
300 mlwater
2 tablespoonsesame seeds
Instructions
1RINSE THE STICKY RICE: Place the sticky rice in a fine-mesh strainer and rinse under cold running water for 1-2 minutes, stirring gently with your hand, until the water runs clear. This removes excess starch and prevents the rice from becoming too gummy. Continue rinsing until there is no milky residue remaining.
2COOK THE STICKY RICE: Combine the rinsed sticky rice with 300 ml of water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed and the rice is tender and translucent. The rice should stick together when pressed but not be mushy or wet inside.
3PREPARE THE COCONUT SAUCE: While the rice is cooking, heat 400 ml of coconut milk in a separate saucepan over medium heat. Add 75 g of sugar and 0.5 teaspoon of salt, stirring constantly until the sugar dissolves completely and the mixture is smooth and homogeneous, about 2-3 minutes. Do not let it boil vigorously; keep it at a gentle simmer to prevent the coconut milk from separating.
4COMBINE RICE AND COCONUT SAUCE: Once the rice is cooked, transfer it to a medium bowl and immediately pour the hot coconut sauce over it. Stir gently with a fork to distribute the sauce evenly throughout the rice, working carefully to keep the grains separate rather than mashing them together. Cover the bowl with a clean kitchen towel and let it rest undisturbed for 10-15 minutes so the rice absorbs the coconut flavors while staying warm.
5SELECT AND SLICE THE MANGOES: While the rice rests, choose 2 ripe mangoes that yield slightly to gentle pressure and have a sweet fragrance at the stem end. Using a sharp knife, slice the mango lengthwise on either side of the flat pit, then score the flesh in a crosshatch pattern without cutting through the skin, and scoop the cubes out with a spoon. Alternatively, peel the mango and slice it into 1/4-inch thick slices for a more traditional presentation.
6PLATE AND SERVE: Divide the warm sticky rice among four serving plates or bowls, shaping it into a neat mound or rectangle if desired. Arrange the fresh mango slices or cubes alongside the rice, allowing the cool fruit to contrast with the warm, creamy rice. Sprinkle 0.5 tablespoon of sesame seeds over each portion for a nutty crunch, then serve immediately while the rice is still warm and the mango is cool and refreshing.