Irresistible Mango Sticky Rice Dessert in Just 30 Minutes

There’s something magical about Thai desserts, and mango sticky rice has stolen my heart completely. The first time I tasted this dreamy combination of sweet, creamy coconut rice with juicy mango slices, I knew I had to learn how to make it myself. What I love most is how such simple ingredients – just sticky rice, coconut milk, and fresh mango – transform into something so incredibly delicious. My kitchen smelled like a tropical paradise the first time I made it, and now it’s my go-to dessert for summer gatherings. Once you try this authentic mango sticky rice dessert, you’ll understand why it’s one of Thailand’s most beloved treats!

Ingredients for Mango Sticky Rice Dessert

Here’s what you’ll need to make this heavenly dessert:

• 1 cup glutinous rice (soaked)
• 1 1/2 cups water
• 1 perfectly ripe mango, sliced
• 1 cup coconut milk (the good, creamy stuff!)
• 1/4 cup sugar (or more to taste)
• 1/2 teaspoon salt

Choosing the Right Ingredients

Trust me, the quality of your mango makes ALL the difference – look for sweet, fragrant ones that yield slightly when pressed. Glutinous rice is non-negotiable (regular rice won’t get sticky enough). If fresh coconut milk isn’t available, canned works in a pinch – just shake well before using!

How to Make Mango Sticky Rice Dessert

Making this Thai classic is easier than you think! The key is taking your time with each step – no rushing allowed when perfection is at stake. Let’s break it down so you can impress everyone with your mango sticky rice skills.

Preparing the Rice

First, rinse that glutinous rice like your dessert depends on it (because it does!). I swish it around in cold water until the water runs clear – about 3-4 changes. Then soak it for 30 minutes minimum – this makes the rice cook evenly. Steam it for 20 minutes in a bamboo steamer if you’ve got one, or use whatever steamer setup works for you. The rice should be tender with just the right chew.

Making the Coconut Sauce

While the rice steams, warm the coconut milk with sugar and salt over low heat. Stir until everything dissolves completely – no gritty sugar crystals allowed! Taste as you go – I sometimes add an extra pinch of salt to balance the sweetness. The sauce should coat the back of a spoon nicely but still be pourable.

Assembling the Dessert

Here comes the fun part! Mix half the warm coconut sauce into your cooked rice – it’ll soak it right up. Arrange sliced mango on plates, mound the sticky rice beside it, and drizzle with the remaining sauce. I like it best at room temperature – warm enough for the flavors to shine but not so hot that the mango gets mushy.

Tips for Perfect Mango Sticky Rice Dessert

Here’s my foolproof advice for mango sticky rice success: always smell your mango before buying – it should be fragrant! The rice should be sticky but not mushy – if it’s too dry, add a splash more coconut milk. Taste your sauce as you go – I often add an extra pinch of salt to make all the flavors pop. Serve it slightly warm for that perfect comforting texture!

Fun Twists on Classic Mango Sticky Rice

While traditional mango sticky rice is perfect as-is, I love playing with fun variations! Try sprinkling toasted sesame seeds or crushed peanuts on top for crunch. For a different fruit twist, sweet pineapple or ripe papaya work beautifully. My adventurous friend even adds a drizzle of chocolate sauce – surprisingly delicious!

Storing and Reheating Mango Sticky Rice Dessert

Here’s the truth – this dessert tastes best fresh, but if you must store it, keep the rice and mango separate in airtight containers in the fridge (they’ll last about 2 days). To reheat, sprinkle a few drops of water over the rice and microwave in 15-second bursts – you want it just warm, not hot. The mango should stay cool and fresh-tasting. Pro tip: make extra coconut sauce to refresh leftovers – it works miracles on day-old rice!

Nutritional Information

One serving of mango sticky rice dessert packs about 350 calories – mostly from those dreamy carbs (60g) that make it so satisfying. You’re looking at 12g fat (hello, coconut milk!) and 4g protein. But remember – these numbers can change based on your mango’s sweetness or coconut milk brand!

Frequently Asked Questions

Can I use regular rice instead of glutinous rice?
Oh honey, no! Glutinous rice (also called sticky rice) is the magic ingredient here – regular rice won’t get that wonderfully chewy texture. Trust me, I learned this the hard way when I first tried making it with jasmine rice. The result was… let’s just say not blog-worthy!

How do I know if my mango is ripe enough?
Give it a gentle squeeze near the stem – it should yield slightly like a ripe peach. The real test? Sniff it! A ripe mango smells sweet and tropical even through the skin. If it smells like nothing, it’ll taste like nothing in your dessert.

Can I make this ahead for a party?
Absolutely! Cook the rice and make the sauce up to a day ahead, but keep them separate in the fridge. Warm the rice gently with a splash of coconut milk before serving, and slice the mango fresh – that way everything tastes perfect!

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