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Mango with Sticky Rice
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Mango with Sticky Rice
A classic Thai dessert featuring sweet, fragrant sticky rice paired with fresh, juicy mango. This dessert is a staple in Thai cuisine, and its combination of textures and flavors makes it a delightful treat for warm weather. Freshly cooked sticky rice is served alongside sliced mango, creating a perfect harmony of sweet and savory notes. Coconut milk and sesame seeds add a rich, nutty flavor to the dish, while the aroma of pandan leaves provides a subtle, herbal undertone.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Tree nuts, Dairy, Gluten-free
Ingredients
1 cup
Glutinous rice
110 Calories
1 cup
Coconut milk
140 Calories
2 cups
Mango
100 Calories
2 leaves
Pandan leaves
0 Calories
1 tablespoon
Sesame seeds
50 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight. Drain the water and set the rice aside.
2
In a medium saucepan, combine the coconut milk, 1 cup of water, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring constantly, until the coconut milk has thickened and reduced slightly.
3
Add the drained glutinous rice to the saucepan and stir to combine with the coconut milk mixture. Cook for 15-20 minutes, or until the rice is cooked and creamy.
4
While the rice is cooking, slice the mango into thin pieces and set it aside. Toast the sesame seeds in a small pan over medium heat for 2-3 minutes, or until fragrant and lightly browned.
5
To serve, place a scoop of the cooked sticky rice on a serving dish, followed by a few slices of mango. Garnish with toasted sesame seeds and a sprinkle of coconut flakes, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif