Mango sticky rice is a delightful dessert that combines the creamy, sweet, and slightly salty flavors of coconut and mango with the satisfying chewiness of glutinous rice. It’s perfect for satisfying your sweet tooth, especially on a hot day. For the sticky rice it’s essential to use glutinous rice ! This simple dessert essentially lives or dies with the quality of the mango. I recommend using a rice cooker. Find my compact rice cooker here : Mini Cuiseur À Riz.
Inspired by “Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)” from allrecipes.com
Mango Sticky Rice - served with sweet and salty coconut sauce
Ingredients
- 150 g of glutinous rice
- 300 ml coconut milk
- Honey or agave syrup and salt
- 1 teaspoon of cornstarch
- 1 ripe mango, peeled, pitted, and sliced into thin strips
- Toasted sesame seeds or chopped up peanuts
Instructions
- Place the rice in a rice cooker and cover with double the water. Test the filling height with your finger. Let sit for at least 30 minutes if you have the time. Start cooking the rice.
- In the meantime, prepare the coconut sauce. In a saucepan, combine half the coconut milk with honey and salt according to your taste. It should be quite sweet and salty.
- Stir the coconut sauce into the cooked rice. Cover and allow to absorb the flavors.
- Dilute the cornstarch in one tablespoon of cold water. Bring the leftover coconut milk to a boil and season with salt and honey. Continuosly mix in the diluted cornstarch until the cause thickens up.
Notes
To serve, place a portion of the sweet coconut sticky rice in a bowl. Pour the coconut sauce over the rice and arrange sliced mangoes on the side. Sprinkle with sesame seeds or chopped up peanuts. Enjoy when still warm or keep already assembled in a glass jar for later.
