THE MOST AMAZING THAI MANGO STICKY RICE RECIPE

It’s summertime and mangoes are in season!

Mango sticky rice is one of the most delicious Thai desserts that I’ve ever had. It’s sweet, salty, tropical, and oh, so coconutty. It is a popular dessert in the Indochina region of Southeast Asia: Thailand, Vietnam, Cambodia and Laos. You can find this dessert in most Thai restaurants, but you should also know it is super easy to make right in your own kitchen.

Thai mango sticky rice is made with sweet, fresh yellow mango, glutinous sticky rice, and an amazing coconut sauce that will transport you right to the tropics. The combination of mango and sticky rice is so delicious.

And now, my friends, it’s time to share the recipe with you, so that you can experience that same state of pure bliss. If you already love this, virtual high five. If this is new — give it a chance!😊

INGREDIENTS :

• 2 cups of sweet or glutinous rice (others like jasmine rice may not work very well- using the right kind is the key!)
• 1 can of coconut milk( I recommend using using full fat milk)
• 1/2 cup sugar( add more if you want sweeter)
• 2 pinches of salt
• 1 tablespoon cornstarch
• 2 ripe mangoes, sliced or diagonal( make sure they aren’t soft or mushy)
• Sesame seeds, for garnish

INSTRUCTIONS :

1. Rinse and drain rice, until the water clears. Soak rice for at least 1 hour. It is best to leave overnight if you want it to cook faster. Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer covered. Check after 10 to 15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl and let cool.
2. Meanwhile, combine coconut milk, sugar and salt in a pot and bring to a slight boil. Pour half of coconut creme sauce into rice, stir well, and let it cool and soak for about 10 minutes.
3. In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water. Stir into the rest of the sauce, and heat on low flame until thickened.
4. Peel mango, slice around pit, and slice on a diagonal. Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.