Thai Sticky Rice with Mango and Coconut is a traditional Thai dessert that features sweetened coconut milk and sweet, fresh mango.
Many years ago (circa about 2000) my parents took my siblings and I on a trip to Thailand. To this day, that is the furthest place I have traveled. I still remember the food from that trip.
My family didn't exactly grow up eating super exotic food, but I'm pretty sure I can honestly say we all loved the food on that trip. One of the most memorable things I ate there was Sticky Rice with Mango and Coconut.
We bought it from a vendor in a department store in Bangkok. It came in a large styrofoam takeout container that was large enough to feed my family of 5. The fresh mango was peeled and sliced right in front of our eyes. It cost 25 cents.
I had had the dish before at Thai restaurants in Canada, so I knew what to expect, but I still remember being blown away by how good it was. I'm not sure why, but I have never tried to make it for myself at home until recently. But I'm sure glad I did.
How to make Sticky Rice with Mango and Coconut:
You will need to plan ahead with this dessert, as the rice needs to be soaked before you make it. You could start soaking it in the morning of the day you plan on making it, or you could do it overnight.
Then, instead of boiling it, the sticky rice is steamed. This is easily accomplished in an everyday wire mesh strainer. And is a totally hands-off process.
While the rice cooks, you'll make the coconut syrup. This is also very easy, and only requires you to to mix together some coconut milk, sugar, and a little salt and heat the mixture slightly.
Sticky Rice with Mango and Coconut Ingredients:
- Thai sweet rice: While I'm sure you could make a version of this dish with regular white rice, making it with Thai sweet rice gives it that sticky texture that makes it extra special. It's pretty easy to find in a well-stocked grocery store or Asian market.
- Coconut milk: Either regular or light coconut milk will work. Just make sure you buy the coconut milk in a can (you will be able to find it either in the international aisle or the baking aisle with other canned milk products), and not the refrigerated cartons of coconut milk that are meant as dairy milk substitutes.
- Brown sugar: or use palm or coconut sugar
- kosher salt
- Ripe mangos: I prefer the smaller, bright yellow Ataulfo mangoes, but the larger green/red ones that are more commonly found in grocery stores are fine too. Just make sure whatever mango you choose is ripe.
- Toasted sesame seeds or shredded coconut: This is for a garnish only, and is totally optional, but does add a nice texture contrast
Want more recipes with coconut?
Thai Sticky Rice with Mango and Coconut Nutrition Notes:
Thai sticky rice with mango and coconut is very high in saturated fat due to the addition of coconut milk. The above nutrition information uses regular coconut milk, but if you're looking to cut back on fat (and also calories and saturated fat) use light (lite) coconut milk instead.
Thai Sticky Rice with Mango and Coconut
- 1 ½ cups Thai sweet rice
- 1 can (14 ounce) coconut milk (see note)
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- 2 ripe mangos peeled and thinly sliced or cubed
- toasted sesame seeds or shredded coconut, to garnish, optional
- Soak the rice in enough cold water to cover it by at least an inch for 4-8 hours or overnight. Rinse the rice in a large metal strainer until the water runs clear.
- Bring a medium saucepan of water to a boil over high high. Place the metal strainer filled with the rice onto the top of the saucepan, making sure that the rice does not touch the water. Reduce heat to medium high and cover with a lid (it will probably not seal - that is okay). Steam rice for 15-25 minutes, until tender, stirring occasionally.
- Meanwhile, heat coconut milk, sugar and salt in a small saucepan over medium heat. Heat until the mixture is steaming, but not boiling. Remove from heat. Add ¾ cup of the coconut milk mixture to the rice and stir gently to mix.
- Divide the rice into 6 portions on small plates or bowls. Top with equal portions of the remaining coconut milk mixture and serve each with an equal portion of mango. Garnish with toasted sesame seeds or shredded coconut, if desired. Serve warm.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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