Mango Sticky Rice
Sticky rice flavored with sweet coconut milk and served with fresh mango is a beloved dessert in Thailand. You only have to try it once to understand why it’s a Thai favorite!
Prep Time4 hours hrs
Cook Time45 minutes mins
Total Time4 hours hrs 45 minutes mins
Course: Dinner
Cuisine: Thai
Keyword: DIY Thai, easy rice recipe, easy Thai recipe, homemade Thai
Servings: 8
Author: Jess Smith via Inquiring Chef
Mixing Bowl
Saucepan
Nonstick Skillet
- 2 cups Glutinous or “Sweet” Rice (see note)
- 1 cup Coconut flakes
- 2 Mangos, sliced
Sweet Coconut Marinade:
- 1 cup Coconut Milk
- ⅓ cup Sugar, white
- ¼ teaspoon Salt
Sweet Coconut Topping:
- ⅓ cup Sugar, white
- ½ teaspoon Cornstarch
- ½ cup Coconut Milk
Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.
Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions. As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice. Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.
Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring constantly, until the mixture is thick and creamy, 5 to 6 minutes.
Divide sticky rice and mango between serving plates. Spoon sweet coconut topping and toasted coconut flakes over top.
Serving: 1g | Calories: 232kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 300mg | Sodium: 45mg | Fiber: 3g | Sugar: 34g