5.0 from 6 votes
Mango Sticky Rice
Make this Mango Sticky Rice recipe for a classic Thai dessert. You'll love the sweet rice, fresh mango, and creamy coconut sauce.
Prep Time
15 mins
Cook Time
15 mins
Soak Time
12 hrs
Total Time
13 hrs
Servings: 4
Calories: 528 kcal
Course:
Dessert
Cuisine:
Thai
Ingredients
- 1 cup glutinous rice often labeled "sweet rice" you can also use sushi rice in a pinch
- 1 14 ounce can coconut milk solids and liquids divided, do not shake can
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 mangoes peeled and sliced
- toasted sesame seeds for serving
For Coconut Cream Sauce
- 3 Tablespoons sugar
- pinch of salt
Instructions
- In a colander or mesh strainer, rinse the rice until the water runs clear. Then, place in a small bowl and cover with water. Let sit covered on the counter for 8-12 hours, or overnight.
- Prepare your steaming station. Add 2 cups of water to the bottom of a large pot. Place the steamer basket inside and line it with the cheesecloth.
- Drain the rice and sprinkle it evenly over the cheesecloth. Bring water to a boil. Cover and let steam for 20 minutes. You may need to add more water as it cooks. Give the rice a little stir at the 20 minute mark, then continue to steam until rice is translucent, sticky, and chewy. For my rice it was about 25 more minutes for a total of 45 minutes.
- Remove rice from steamer and set aside.
- Open the can of coconut milk and scoop the solids off the top. Set aside. Pour the remaining liquid into a small saucepan. Add 1/3 cup sugar and 1/2 teaspoon of salt. Heat over medium heat until sugar dissolves.
- Combine coconut sauce and rice and stir. Cover and refrigerate until the rice absorbs most of the liquid.
- Once the rice is ready, make the coconut cream sauce. Place solids from the can of coconut milk into a pot. Add 3 Tablespoons of sugar and a pinch of salt. Bring to a boil over medium heat. Boil for 2 minutes and then remove from heat.
- To assemble, layer rice, sliced mango, coconut cream sauce, and toasted sesame seeds.
Cup of Yum
Notes
- Check the rice packaging for cooking instructions, as some varieties of rice may differ.
- Make sure you are using canned, full-fat coconut milk.
- Some people cook sticky rice in the rice cooker, but steaming it is the more authentic way. We have not tested this recipe with a rice cooker.
Nutrition Information
Calories
528kcal
(26%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
308mg
(13%)
Potassium
428mg
(12%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
1120IU
(22%)
Vitamin C
39mg
(43%)
Calcium
35mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 308mg | 13% |
| Potassium | 428mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 39mg | 43% |
| Calcium | 35mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.