Mango Sticky Rice
Thailand's most beloved dessert featuring sweet coconut-infused sticky rice paired with fresh, ripe mango slices - a perfect harmony of textures and tropical flavors.
Perfect Wine Pairings
Moscato d'Asti
Lightly sparkling with peach and apricot notes, Moscato's gentle sweetness and low alcohol harmonize beautifully with coconut and mango without overpowering the delicate flavors.
Late Harvest Riesling
Stone fruit flavors and bright acidity cut through coconut cream's richness while echoing mango's tropical sweetness, creating a balanced pairing.
Gewürztraminer (Off-Dry)
Lychee and tropical fruit notes with subtle spice make this aromatic wine a natural match for mango sticky rice's exotic flavor profile.
Ingredients
For the Rice:
- 1½ cups Thai sticky rice (glutinous rice)
- 1 can (14 oz) coconut milk
- ½ cup sugar
- ½ tsp salt
- 1 tsp vanilla extract (optional)
For Serving:
- 3 ripe mangoes (peeled and sliced)
- Reserved coconut cream for drizzling
- 2 tbsp toasted sesame seeds
- Fresh mint leaves for garnish
Instructions
- Soak sticky rice in cold water for at least 1 hour, preferably 4 hours. Drain well.
- Steam rice in bamboo steamer or cheesecloth-lined metal steamer for 20-25 minutes until tender.
- While rice steams, heat coconut milk, sugar, and salt over medium heat. Don't boil. Reserve ¼ cup.
- Transfer hot rice to bowl. Pour warm coconut mixture over rice, stir gently to combine.
- Cover and let rice absorb coconut mixture for 30 minutes at room temperature.
- Arrange rice on plates with sliced mango. Drizzle with reserved coconut cream.
- Garnish with sesame seeds and mint. Serve at room temperature or slightly warm.
Chef's Notes
Rice Selection: Use authentic Thai sticky rice (also called sweet rice or glutinous rice) - regular rice won't work. The rice should be opaque and short-grained.
Mango Ripeness: Choose mangoes that are perfectly ripe - they should yield slightly to gentle pressure and have a sweet aroma. Ataulfo or Nam Doc Mai varieties are ideal.
Coconut Milk Quality: Use full-fat coconut milk, not coconut cream or light coconut milk. Shake the can well before opening for even consistency.
Temperature Matters: Pour warm (not hot) coconut mixture over hot rice. This helps the rice absorb the liquid evenly without becoming mushy.
Serving Temperature: While traditionally served at room temperature, slightly warm sticky rice with cold mango slices creates a delightful temperature contrast.