I remember my first time having a Mango and Sticky Rice dessert. We were at a Thai restaurant and had just been seated. We asked the waiter what he recommended. He asked us if we liked coconut. We responded ‘Yes, we love coconut”. We thought he was going to recommend a curry, but no, his first response was the Mango and Sticky Rice. We thought it was a strange recommendation. We didn’t even order dinner yet, why is he recommending dessert?
It turns out the mangoes they had were very sweet and they were running low. He recommended we at least get that order in so we they would have enough. Boy, I am so glad he did that. The cold mangoes and warm coconut sticky rice make such a great combo. Sweet, creamy, warm and cold, with a tiny bit of saltiness.
From that day, this dessert has been on top of my list. Since mangoes are only in season for a few months a year, I always try to make this at least a few times per season. It only takes a few ingredients and minimal work. It’s a no brainer dessert you should try yourself.
- 2-3 ripe mangoes
- 1 cup glutinous rice
- 1 cup coconut milk
- ¼ cup sugar
- ½ teaspoon salt
- Soak the glutinous rice for 4+ hours, over night is better.
- Drain the rice and steam in a steamer for 25-30 minutes, until it is tender. I use a metal colander placed inside a rice cooker. You can use any steaming method you like.
- In a small sauce pan, heat the coconut milk, sugar and salt over low heat. Stir well until the sugar dissolves. Remove from heat.
- When the rice is done steaming, put it in a large bowl and add ⅔ of the coconut milk mixture. Mix it well to get all the grains coated. Allow it to cool slightly before serving.
- When serving, drizzle with a bit of the reserved coconut milk mixture. Serve with mangoes and top with sesame seeds (optional).