Mango sticky rice is perhaps the tastiest Thai dessert ever
A delicious Thai dessert: sticky rice with mango. So sweet and so tasty! Luckily, you can make it at home too. Although our mangoes will never be as good as those in Thailand, you'll get pretty close.
Mango sticky rice is the iconic Thai dessert that everyone loves. The love for this seemingly simple sticky rice with fresh mango is so great, in fact, that a song has been made about it (just look up the Thai artist Milli, who made it to the popular American music festival Coachella and promoted this dessert in passing).
Making it yourself is really doable – you just need to start on the rice on time. No worries: we'll guide you through it, just like always.
Mango sticky rice: the recipe
- First of all, you need to make traditional Thai sticky rice. That's not easy. You have to soak the rice in water for at least 6 hours or overnight. If you don't do this, your rice will never taste good! Then, steam the rice in a bamboo steamer basket (or a rice cooker) for about 30 minutes. The rice is perfect when it feels sticky and has a bright color.
- Heat the coconut cream in a saucepan over low heat, add the sugar and salt, and stir well. Keep the heat low.
- Add the rice, stir, and let it simmer for 5-10 minutes over very low heat.
- Once the rice has nicely absorbed the coconut cream, transfer the rice mixture to a nice bowl or dish. Serve with the mango slices.
With thanks to Bas Geerdink & cookbook from the Siam Rice Thai Cookery School.
