Looking for a delicious dessert that will transport you to a tropical paradise? Look no further than this delightful Sticky Rice with Mango! Creamy, sweet, and utterly satisfying, this dish combines the rich flavors of coconut milk, tender glutinous rice, and fresh mango for a treat that's as beautiful as it is delicious.
This recipe holds a special place in my heart, as it reminds me of my travels across Southeast Asia where I first enjoyed it at a bustling local market. The combination of textures and flavors is simply mesmerizing. It's a beloved traditional dessert that never fails to impress guests, making it perfect for gatherings or simply indulging yourself at home.
Recipe Ingredients
Glutinous rice: ½ cup of sweet rice, known for its sticky texture when cooked.
Water: 1 cup, used for cooking the rice.
Full-fat coconut milk: ¾ cup, divided, providing a creamy richness.
Light brown sugar: ½ cup, for just the right amount of sweetness.
Salt: A pinch, to enhance the flavors.
Ripe mango: 1, peeled and cubed, adding a fresh, fruity element.
Toasted sesame seeds: 1 tablespoon, for garnish and a nutty finish.
Rinse the rice thoroughly under cold water until the water runs clear.
Combine coconut milk and sugar and Cook over medium-low heat, stirring until the sugar is fully dissolved.
On a plate put the sticky rice
Top with mangoes and generously drizzled with coconut cream sauce.
Tips and Tricks to Nail the Recipe
- Make sure to rinse the glutinous rice thoroughly to remove excess starch, resulting in the perfect sticky texture.
- For better flavor, allow the rice to soak for at least 4-5 hours, or even overnight, to enhance its absorbency.
- Feel free to swap the mango for other fruits like sliced bananas or berries, depending on what's in season.
- This dessert is fantastic whether served warm or chilled, making it a versatile option for any occasion!
Mango Sticky rice
Ingredients
Method
- Rinse the rice thoroughly under cold water until the water runs clear. Soak for about l 4-5 hours, or overnight.
- In a medium-sized pot, Place the rice, ½ of coconut milk, ½ cup of water, ¼ cup of sugar, and a pinch of salt, Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes, or until most of the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for another 10 minutes.
- in a saucepan combine remaining coconut milk and ¼ cup of sugar
- Heat over medium-low heat, stirring until the sugar is fully dissolved.
- On a plate put the sticky rice generously drizzled with coconut cream sauce. Top with mangoes and some sesame seeds,
- Serve warm or cold.
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