I am super happy to share this recipe with you because Thai mango and sticky rice is hands down one of my most favorite ever desserts- like ever.
Thai food is probably my favorite cuisine- if I had to pick just one country to eat food from for the rest of my life, it would be Thailand. The fragrant soups, spicy curries and crunchy stir fries have the perfect blend of sour, sweet and spicy and it’s all made with wholesome, fresh and healthy ingredients.
The first time I tried mango and sticky rice was on Khao San road in Bangkok while I was travelling as a 20 year old with my then-boyfriend / now-husband. I’d heard of this traditional dessert but wondered what all the fuss was about- sticky or non-sticky, what was so great about rice?
Safe to say, as soon as I took the first bite I realised. This rice wasn’t just sticky, it was cooked in rich, creamy, sweetened coconut milk and it was incredible. The sticky rice combined with the fresh juiciness of the mango is just something else, and I learned how to make it so that I could have it whenever I fancied.
I usually serve this to friends as dessert after my easy vegan Pad Thai recipe – together they make a fantastic and memorable vegan Thai meal, and a pretty healthy one to boot! If you’re thinking of traveling to Thailand you may find this guide to vegan Thailand useful, including info such as how to say “I’m vegan” in Thai and all the best vegan restaurants to visit!
For this mango and sticky rice recipe all you need is glutinous rice (despite the name it is gluten free), cornflour, sugar, coconut milk and a pinch of salt as well as your mango. Slice and arrange the mango in a bowl, cook the rice according to the instructions below and pour over the coconut sauce.
- 1 cup short-grain glutinous rice
- 1½ cups canned full-fat coconut milk
- 3 tablespoons sugar
- 1 cup water
- Pinch of salt
- 1 mango, peeled and sliced into strips
For the Sauce
- ½ cup canned full-fat coconut milk
- 1½ tablespoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
- Pinch of salt
1. Soak the glutinous rice in 3 cups of water for 1 hour.
2. Drain and rinse the rice and place into a saucepan with a tight-fitting lid.
3. Stir in the coconut milk, water, sugar, and salt and bring to a boil over medium-high heat. Once it hits a boil, immediately reduce the temperature to low, stir, cover, and simmer for about 20 minutes, or until all liquid is absorbed and rice is tender. Put to one side while you make the sauce.
4. To make the sauce: Put the coconut milk and sugar in a small saucepan. In a separate bowl, whisk together the cornstarch and water until smooth. Whisk the cornstarch mix and the salt into the coconut milk mixture and cook over medium heat, stirring constantly, until thickened to a thin syrup texture.
5. Plate by placing a small mound of cooked rice in a bowl, along with the sliced mangos, and top with the coconut sauce. Serve immediately and enjoy!