Mango Sticky Rice
About this recipe
Mango Sticky Rice is a beloved Thai dessert that combines sweet, sticky rice with fresh mango and a rich coconut sauce. This version, created by Sheldo from Sheldo's Kitchen, takes just one hour to prepare, making it a quick and delightful treat for any occasion.
Traditionally, making Mango Sticky Rice can take up to two days, but Sheldo's method simplifies the process without sacrificing flavor. It's a perfect dessert for summer gatherings, and the best part? It's completely vegan and free of most allergens.
Ingredient notes
- You can substitute 1-1/2 tsp Diamond Crystal kosher salt for the fine sea salt in the recipe.
- If you can't find fresh pandan, it's optional and can be omitted without affecting the overall dish.
Tips from sheldo's kitchen’s video
- Washing the glutinous rice thoroughly is crucial to remove excess starch, which prevents the rice from becoming gummy.
- Using boiling hot water to soak the rice shortens the soaking time significantly, allowing you to prepare the dish in just an hour.
- When cooking the rice in the microwave, ensure that you cover it to trap steam, which helps cook the rice evenly.
Good to know
- How long does it take to make Mango Sticky Rice?
- The total time to make Mango Sticky Rice is about 1 hour.
- What can I use if I don't have fresh mangoes?
- If fresh mangoes are not available, you can substitute them with mango ice cream.
No life story here — the video and the recipe are the whole point. All credit to sheldo's kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the glutinous rice thoroughly in cold water until the water runs clear, then drain.
- 2
Soak the rice in boiling hot water, covering it by at least 1-2 inches. Cover the bowl with a plate and let it rest for 15 minutes.
- 3
While the rice is soaking, prepare the coconut infusion. Pour off 1/2 cup of coconut milk and set it aside for later. Add the remaining coconut milk to a small pot with sugar, salt, and pandan leaf (if using). Heat on medium until gently simmering and sugar is dissolved, then turn off the heat.
- 4
After 15 minutes, drain most of the water from the rice, leaving just enough to be level with the top of the rice. Cover the bowl and microwave on high for 7 minutes.
- 5
After 7 minutes, carefully remove the bowl from the microwave and fluff the rice with a fork. If the rice is still hard in the center, cover and microwave for an additional 2-3 minutes until tender.
- 6
While the rice is still hot, pour the coconut infusion over it and gently stir to combine. Cover the bowl and let it rest for 30 minutes, stirring halfway through.
- 7
For the salted coconut sauce, take the reserved coconut milk and mix a small splash with cornstarch until smooth. Add this mixture back to the coconut milk along with salt and sugar. Cook over medium-low heat, stirring constantly, until the sauce thickens enough to coat a spoon. Set aside.
- 8
Peel the mangoes and slice off the cheeks. Cut the mango into slices.
- 9
To assemble, place sticky rice on a serving plate, arrange mango slices on top, and spoon over the salted coconut sauce. Finish with a sprinkle of toasted sesame seeds if desired.
Heads up — we had to guess a little:
- The quantity for toasted sesame seeds is inferred as 'to taste' since it can vary based on personal preference.
Credit where it’s due: this recipe was transcribed from sheldo's kitchen’s original video on YouTube. Follow them there — it’s their dish.
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