Description
A traditional Thai dessert featuring sweet sticky rice paired with ripe mango slices and drizzled with rich coconut sauce for a perfect balance of flavors and textures.
Ingredients
Scale
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans for garnish (optional)
Instructions
- Rinse the sticky rice several times until the water runs clear. Soak it in water for at least 1 hour or up to 4 hours.
- Drain and steam the sticky rice for 25-30 minutes until tender.
- While the rice is cooking, combine coconut milk, sugar, and salt in a saucepan. Heat gently until the sugar is dissolved but do not boil.
- Once the rice is cooked, place it in a bowl and pour about 1 cup of the coconut sauce over it. Stir well, cover, and let it absorb the sauce for 15-20 minutes.
- To serve, place a portion of the sticky rice on a plate, arrange mango slices on the side, and drizzle with the remaining coconut sauce.
- Garnish with toasted sesame seeds or mung beans if desired.
Notes
- Use glutinous (sticky) rice, not regular rice, for authentic texture.
- Choose ripe, sweet mangoes for the best flavor.
- You can refrigerate the leftover rice and sauce separately for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 28g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: mango sticky rice, Thai dessert, coconut sticky rice, mango coconut dessert, khao niew mamuang