Mango and Sticky Rice

Indulge in the luscious flavors of Southeast Asia with Mango and Sticky Rice, a classic Thai dessert that perfectly balances sweetness, creaminess, and tropical freshness. This simple yet irresistible recipe features tender glutinous rice steamed to perfection and infused with a velvety coconut sauce, bringing a rich and aromatic base to every bite. Paired with vibrant slices of juicy, ripe mango, and topped with a glossy, thickened coconut topping, it's the ultimate harmony of textures and flavors. Ready in under an hour with just a handful of pantry staples, this gluten-free dessert shines as a showstopping conclusion to any meal or a decadent summer treat. Sprinkle toasted sesame seeds for an optional nutty crunch and serve this dish immediately to enjoy its full tropical splendor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Glutinous rice (sticky rice)
• 1.5 cups Coconut milk
• 0.33 cup Granulated sugar
• 0.25 teaspoon Salt
• 2 large Ripe mangoes
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds (optional, toasted)

Directions

Step 1

Rinse the glutinous rice several times until the water runs clear and soak it in water for at least 4 hours or overnight.

Step 2

Drain the rice and steam it using a bamboo or metal steamer lined with cheesecloth over boiling water for 20-25 minutes, or until the rice is tender and sticky.

Step 3

While the rice is steaming, prepare the coconut sauce: In a saucepan, combine 1 cup of coconut milk, the granulated sugar, and salt. Heat over medium heat, stirring, until the sugar dissolves, but do not let it boil.

Step 4

Once the rice is cooked, transfer it to a large bowl and pour about 3/4 of the coconut sauce over the warm rice. Gently mix with a spatula, cover, and let it sit for 15 minutes to absorb the flavors.

Step 5

Peel and slice the ripe mangoes into thin, even wedges.

Step 6

Prepare the thickened coconut topping: In a small bowl, mix cornstarch with water until smooth. In a small saucepan, heat the remaining 1/2 cup of coconut milk over medium heat. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Set aside to cool slightly.

Step 7

To serve, place a portion of sticky rice on a plate, fan out slices of mango alongside, and drizzle with the thickened coconut topping. Sprinkle with toasted sesame seeds if desired.

Step 8

Serve immediately and enjoy this tropical treat!

Nutrition Facts

Serving size	1340.7 grams (1340.7g)

Amount per serving	% Daily Value*
Calories	1040

Total Fat 8.00g	10%
Saturated Fat 1.90g	10%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 660mg	29%
Total Carbohydrate 246.20g	90%
Dietary Fiber 12.30g	44%
Total Sugars 185.00g
Protein 11.30g	23%

Vitamin D 0IU	0%
Calcium 191mg	15%
Iron 2mg	13%
Potassium 1564mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.5%

Protein: 4.1%

Carbs: 89.4%