Mango Sticky Rice
Thailand's most beloved dessert — glutinous rice soaked in sweet coconut cream with fresh ripe mango.
Total time
280 min
Prep
260 min
Cook
20 min
Difficulty
easy
Cuisine
Asian
vegetarianvegangluten-free
Ingredients
300gglutinous sticky rice
400mlcoconut milk
80gsugar
1 tspsalt
3ripe mangoes, sliced
2 tbspcoconut cream for topping
2 tbspsesame seeds, toasted
Instructions
1
Soak sticky rice in cold water 4 hours or overnight.
2
Drain and steam over boiling water 20 minutes until translucent and tender.
3
Heat coconut milk with sugar and salt until sugar dissolves — do not boil.
4
Pour warm coconut milk over hot rice, stir and leave to absorb 20 minutes.
5
The rice will become creamy and slightly sticky.
6
Serve alongside sliced mango.
7
Drizzle with coconut cream and scatter with sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
443
Protein
4.9g
Fat
28.1g
Carbs
50.5g
Fiber
5.6g
Sodium
495mg
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