Mango Sticky Rice is a traditional Thai dessert made with glutinous (or sticky) rice, sweetened coconut cream, and fresh mango slices. The contrast of flavors and textures—creamy, sweet, and slightly salty—makes this dish a favorite among both locals and visitors. It is often enjoyed as a refreshing treat, especially in warmer months when mangoes are at their peak ripeness.

To prepare this delightful dessert, you will need the following ingredients:

1 cup glutinous rice (sweet rice)
1 cup full-fat coconut cream (Aroy-D is a recommended brand)
⅓ cup granulated sugar (or palm sugar for an authentic taste)
½ teaspoon sea salt
2 ripe Ataulfo mangoes, peeled and sliced
Optional toppings: sesame seeds or mung beans for garnish

Step 1: Prepare the Sticky Rice

Rinse the Rice: Place the glutinous rice in a bowl and rinse it under cool water until the water runs clear. This helps remove excess starch.

Soak the Rice: Cover the rinsed rice with water and let it soak for at least 4 hours or overnight. This step is crucial for achieving the right texture.

Step 2: Steam the Rice

Set Up Your Steamer: If you don't have a traditional bamboo steamer, you can use a fine-mesh strainer or a colander set over a pot of boiling water.

Steam the Rice: Drain the soaked rice and place it in the steamer. Cover with a lid and steam for about 20 minutes, or until the grains become translucent and are fully cooked.

Step 3: Prepare the Coconut Sauce

Combine Ingredients: In a saucepan, combine the coconut cream, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring frequently.

Reserve Some Sauce: Set aside about ¼ cup of the coconut sauce for serving later.

Step 4: Mix the Sticky Rice with Coconut Cream

Combine: Once the rice is done steaming, transfer it to a mixing bowl and pour the warm coconut sauce over it. Toss gently to ensure all the rice is coated.

Let it Rest: Cover the bowl with plastic wrap and let it sit for about 30-40 minutes. This allows the rice to absorb the coconut flavor.

Step 5: Serve

Plate the Dish: To serve, mold the sticky rice into a dome shape using a small bowl, then flip it onto a plate.

Add Mango: Arrange the sliced mangoes next to the rice.

Drizzle with Sauce: Pour the reserved coconut sauce over the rice and mango, and garnish with sesame seeds or mung beans if desired.

Choosing the Right Mango: Use ripe, sweet mangoes like Ataulfo or Haden for the best flavor. Look for fruit that yields slightly when pressed.
Coconut Cream vs. Coconut Milk: While you can use coconut milk, coconut cream provides a richer, creamier texture that enhances the dish.
Don’t Rush the Soaking: Soaking the rice is essential for achieving the perfect chewy texture, so don’t skip this step.

Mango Sticky Rice is a simple yet indulgent dessert that showcases the vibrant flavors of Thai cuisine. With just a few ingredients and some patience, you can recreate this delightful dish at home. Whether enjoyed as a sweet treat after a meal or as a refreshing snack, Mango Sticky Rice with Coconut Cream is sure to impress your family and friends. Enjoy this tropical delight, and let the flavors transport you to the bustling streets of Thailand!

• 1 cup glutinous rice
• 1 cup full-fat coconut cream
• ⅓ cup granulated sugar (or palm sugar)
• ½ teaspoon sea salt
• 2 ripe Ataulfo mangoes, peeled and sliced
  Optional toppings: sesame seeds or mung beans.