Experience the perfect fusion of tropical flavors with this Mango Sweet Sticky Rice dessert. Glutinous rice is infused with a rich sweet coconut milk blend, yielding a tender, aromatic base that beautifully complements juicy mango slices. Indulge in this delightful Vegan Mango Sticky Rice treat for an unforgettable, exotic culinary encounter.
Mango Sticky Rice is a classic Thai dessert that i enjoy making because its both tasty and has a nice nutritional twist. I start with 1 cup of glutinous rice that i soak in plenty of water for a few hours to get it just right.
Then i use 1 1/2 cups of water to cook the rice until every kernel is soft and sticky. The cooked rice is mixed with 1 cup full-fat coconut milk, 1/2 cup granulated sugar and 1/4 teaspoon salt.
This mix gives the dish a creamy consistency and provides a good dose of healthy fats from the coconut milk. I then serve the sticky rice with 2 ripe mangoes that i peel and slice just before serving to maintain their juicy sweetness.
For extra texture and nutrients i sometimes add a sprinkle of toasted sesame seeds or mung beans. It’s vegan, gluten free, and a delicious treat.
Why I Like this Recipe
I love this recipe because it gives me that perfect mix of sweet coconut flavor and the sticky rice texture that is super comforting. I also really enjoy how the fresh mango slices add a slightly tangy taste that balances out the sweetness of the coconut milk and sugar. Another reason is that making it is pretty simple even though it looks kinda fancy, and i dig that its gluten free, vegan, and vegetarian friendly. Plus, eating it always makes me feel like i’m treating myself to a little piece of Thai culture which is just awesome.
Ingredients
- Glutinous rice supplies essential carbs, giving the dish its sticky and chewy texture.
- Full-fat coconut milk makes the dish rich and creamy while adding a delicate coconut flavor.
- Granulated sugar gives sweetness to balance the rice’s natural earthy taste; use it sparingly.
- Ripe mangoes offer a burst of tropical sweetness and vitamins, perfect for a vivid finish.
- Toasted sesame seeds add crunch and nutty notes, boosting the dessert’s overall appeal.
- A pinch of salt enhances flavor overall, balancing sweetness and creaminess just right.
- Water helps soak and cook the rice, ensuring a perfect soft texture suitable for dessert.
Ingredient Quantities
- 1 cup glutinous rice (sticky rice)
- Water for soaking the rice (cover rice completely – usually a few hours of soak)
- 1 1/2 cups water for cooking the rice
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Optional: Toasted sesame seeds or mung beans for garnish
How to Make this
1. Rinse the glutinous rice thoroughly then soak it in enough water to cover for at least 3 hours or overnight.
2. Drain the rice well and transfer it to a steamer lined with cheesecloth.
3. Steam the rice with 1 1/2 cups of water for about 20-25 minutes until it gets soft and tender.
4. Meanwhile, in a small saucepan combine the coconut milk, sugar and salt. Heat it over low heat stirring constantly until the sugar dissolves, but don’t let it boil.
5. When the rice is done, transfer it to a mixing bowl while it’s still hot.
6. Pour most of the sweet coconut milk mixture (about 2/3 of it) over the hot rice and gently stir until the rice absorbs the milk.
7. Let the rice sit for about 10 minutes so that all those flavors really meld together.
8. Peel and slice the ripe mangoes into neat pieces.
9. Spoon the sticky rice onto plates and arrange the mango slices on the side.
10. If you like, top with toasted sesame seeds or mung beans for a little extra crunch and flavor, then enjoy your yummy dessert.
Equipment Needed
1. Large bowl for rinsing and soaking the rice
2. Cheesecloth to line the steamer
3. Steamer basket or pot for steaming the rice
4. Strainer to drain the rice
5. Small saucepan for heating the coconut milk mixture
6. Mixing bowl to combine the rice and milk
7. Spoon or spatula for stirring
8. Knife for peeling and slicing the mango
9. Cutting board for preparing the mango
10. Plates for serving the dish
FAQ
Mango Sticky Rice (a Thai Dessert!) Recipe Substitutions and Variations
- If you cant get glutinous rice, try using sushi rice instead. It wont be exactly the same texture but it does the trick when nothing else is available
- If you dont have full-fat coconut milk on hand, you can use light coconut milk or even mix some coconut cream with water to get a similar richness
- You can substitute granulated sugar with palm sugar if you’re after a slightly deeper, caramel-like taste in your sauce
- For garnish, if toasted sesame seeds or mung beans are hard to find, chopped roasted peanuts or toasted coconut flakes work pretty well too
Pro Tips
1. Try soaking your rice for as long as you can (overnight is even better) so it really gets soft and chewy when steamed.
2. When heating the coconut milk, be sure to keep the heat low and stir constantly – you don’t wanna accidentally let it boil or it’ll curdle.
3. Let the cooked rice sit with most of that sweet milk for at least 10 minutes so all the flavors can really blend together.
4. Use ripe mangoes that are a bit soft for easier slicing and extra sweetness in every bite.
Mango Sticky Rice (a Thai Dessert!) Recipe
My favorite Mango Sticky Rice (a Thai Dessert!) Recipe
Equipment Needed:
1. Large bowl for rinsing and soaking the rice
2. Cheesecloth to line the steamer
3. Steamer basket or pot for steaming the rice
4. Strainer to drain the rice
5. Small saucepan for heating the coconut milk mixture
6. Mixing bowl to combine the rice and milk
7. Spoon or spatula for stirring
8. Knife for peeling and slicing the mango
9. Cutting board for preparing the mango
10. Plates for serving the dish
Ingredients:
- 1 cup glutinous rice (sticky rice)
- Water for soaking the rice (cover rice completely – usually a few hours of soak)
- 1 1/2 cups water for cooking the rice
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Optional: Toasted sesame seeds or mung beans for garnish
Instructions:
1. Rinse the glutinous rice thoroughly then soak it in enough water to cover for at least 3 hours or overnight.
2. Drain the rice well and transfer it to a steamer lined with cheesecloth.
3. Steam the rice with 1 1/2 cups of water for about 20-25 minutes until it gets soft and tender.
4. Meanwhile, in a small saucepan combine the coconut milk, sugar and salt. Heat it over low heat stirring constantly until the sugar dissolves, but don’t let it boil.
5. When the rice is done, transfer it to a mixing bowl while it’s still hot.
6. Pour most of the sweet coconut milk mixture (about 2/3 of it) over the hot rice and gently stir until the rice absorbs the milk.
7. Let the rice sit for about 10 minutes so that all those flavors really meld together.
8. Peel and slice the ripe mangoes into neat pieces.
9. Spoon the sticky rice onto plates and arrange the mango slices on the side.
10. If you like, top with toasted sesame seeds or mung beans for a little extra crunch and flavor, then enjoy your yummy dessert.
