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Creamy Thai Mango Sticky Rice Recipe Easy Homemade with Toasted Coconut Mint

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A luscious Thai dessert featuring tender sticky rice soaked in creamy coconut milk, paired with ripe mango slices, toasted coconut flakes, and fresh mint for a refreshing tropical treat.

Ingredients

Scale
  • 1 cup glutinous (sticky) rice, rinsed and soaked for at least 3 hours or overnight
  • 1 1/2 cups canned coconut milk
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/4 teaspoon fine sea salt
  • 2 ripe mangoes, peeled and sliced (Ataulfo or Keitt mangoes recommended)
  • 1/3 cup unsweetened shredded coconut, toasted until golden
  • About 2 tablespoons fresh mint leaves, roughly chopped or torn
  • Optional: 1 tablespoon toasted sesame seeds
  • Optional: A pinch of pandan extract or a pandan leaf tied in the rice during steaming

Instructions

  1. Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak the rice in cold water for at least 3 hours or overnight. Drain well before steaming.
  2. Line a steamer basket or colander with cheesecloth or a clean kitchen towel. Spread the drained rice evenly. Place over boiling water, cover, and steam for about 20-25 minutes. Halfway through, gently fluff the rice with a spatula for even cooking. The rice should be tender but sticky, with a slight chew.
  3. In a saucepan, combine 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt. Warm gently over medium-low heat, stirring until sugar dissolves completely. Do not boil. Reserve about 1/4 cup of this sauce for serving.
  4. Transfer the hot steamed rice to a large bowl. Pour the majority of the warm coconut sauce over it, reserving a small amount for drizzling later. Stir gently using a spatula, cover with plastic wrap, and let it rest for 20-30 minutes so the rice absorbs the sauce fully.
  5. Heat a dry skillet over medium heat. Add shredded coconut in a single layer and stir frequently until golden brown and fragrant. Remove from heat and set aside.
  6. Peel and slice mangoes into thin, fan-like pieces. Roughly tear or chop fresh mint leaves.
  7. Spoon sticky rice onto serving plates. Arrange mango slices alongside or on top. Drizzle with reserved coconut sauce. Sprinkle generously with toasted coconut and fresh mint leaves. Add toasted sesame seeds if using.

Notes

Do not boil the coconut sauce to prevent curdling. Let the rice absorb the coconut sauce for at least 20 minutes for best creaminess. Toast coconut flakes carefully to avoid burning. Use ripe but firm mangoes for best flavor and texture. The recipe can be made ahead and reheated gently. Avoid freezing leftovers as it affects texture.

Nutrition

Keywords: Thai mango sticky rice, creamy sticky rice, toasted coconut, fresh mint, tropical dessert, vegan dessert, gluten-free dessert, coconut milk dessert

Find it online: https://shimmersnack.com/creamy-thai-mango-sticky-rice-recipe-easy-homemade-with-toasted-coconut-mint/