Coconut sticky rice with mango is the quintessential dessert that almost all of us have at one time or another ordered at Thai restaurants. It is a must when we dine out as a family because my younger daughter; Erin, simply loves it.
Erin is a mango head and loves all things mango; mango ice cream, mango mochi, mango lassi, mango candy, dried mango, whole mangoes… You get the drift. We have been known to buy whole crates of mangoes in the summer in order to satisfy this young Missy’s obsession.
I know coconut sticky rice is traditionally served with sliced mango but the mango always seems like an afterthought. A supporting star, a garnish almost. I really hate trying to cut through the mango with your spoon, (because they never give you a knife!) when you’re taking a bite of this dessert. The whole thing just seems so unsatisfactory and lacking somewhat.
Sure the rice is sweet and delicious but what if you wanted a stronger taste or presence of mango? What if you wanted the mango to be the starlet rather than the second fiddle? This was the impetus of my experiment for this recipe. Erin’s love of mangoes really started me thinking about how I could make mangoes the lead of this traditional duo.
I experimented with the recipe several times and came up with the winning combination on the third (!) try. This has been the fastest success to a final product yet! I think Erin was a little disappointed it only took 3 tries because there can never be enough sticky rice with mango sauce as far as she’s concerned.
I prepared the sticky rice two ways. One with the traditional coconut sauce and the other with a mango sauce. I had an informal taste tasting at my house and the mango sauce won unanimously. I think you will see why once you try this recipe. All I ask, after you’ve taken in the applause and adoration of your dinner guests of course, is that you mention my website.
I purposely set out to make an easy sticky rice with mango sauce recipe because that is the premise of my blog. Easy SEAsian recipes for American kitchens. You will see that I have taken some genius short cuts in this recipe which will save you an immense amount of time and work and probably cause you to never order this dessert in a Thai restaurant again. Why would you when you could make it so much better at home? You, my dear, should be giving the restaurant chef pointers! ;P
4.0 from 1 reviewsPrintEasy Sticky Rice with Mango SauceAuthor: Lila from SEAsiaeats.comRecipe type: DessertCuisine: SEAsianPrep time: 1 hourCook time: 25 minsTotal time: 1 hour 25 minsServes: 4 Quick coconut sticky rice served 2 ways: coconut sauce and mango sauce. This dish should be served at room temperature.Ingredients
- 11/2 cups sticky rice
- 13/4 cups water
- 1 cup unsweetened coconut milk
- 2 T sugar
- dash of salt
- Mango Sauce
- 2 ripe mangoes cubed or 11/2 cups frozen cubed mangoes
- 1 cup coconut milk
- ¼ -1/3 cup sugar -depending on the sweetness of your mangoes
- 1 t vanilla
- 2 T toasted sesame seed
- 2T toasted shredded coconut
- Extra cubed or sliced mangoes for garnish
- Make ahead: Place the sticky rice into a large, microwave-safe bowl. Cover and let soak for 1 hour.
- Drain the rice and return it to the bowl.
- Add 13/4 cups of water and cover the bowl either with a plate or plastic wrap.
- Microwave on high for 3 minutes. Uncover and stir the rice. Replace the cover and microwave for another 3 minutes. Stir the rice a second time.
- Microwave for another 3 minutes until rice is just tender. Let stand, covered for 5 minute.
- Coconut sauce
- Heat the coconut milk in a saucepan over med heat.
- Stir and bring the coconut milk to a slow simmer.
- Add sugar and dash of salt.
- Remove from heat.
- Pour ¾ of the sauce over the hot sticky rice, stirring until combined.
- Dish out into serving bowls.
- Use remaining coconut sauce to pour over rice just before serving.
- Top with toasted sesame seeds for enhanced flavor.
- Mango Sauce
- Place cubed mango, coconut milk, vanilla and sugar into a blender.
- Blend until you have a smooth sauce.
- Test for sweetness.
- Transfer sauce into a small saucepan.
- Heat to a low simmer or until sauce thickens.
- Remove from heat and pour over dished out coconut sticky rice.
- Top with toasted coconut.
- Optional step:
- Toast sesame seeds and shredded coconut separately in a dry frying pan over med high heat. Stir constantly until seeds or coconut turns light golden brown.
Recipe was adapted from about.com, foodandwine.com and thaitable.com
Sticky rice with coconut sauce
LILA’S TIPS AND TRICKS:
Mangoes: I tried fresh and frozen and truthfully I found that the frozen mangoes worked best. Slicing whole mangoes takes some skill and ripe mangoes are ideal for this recipe which means you might have to buy ahead and wait for it to ripen. So save yourself some time and frustration and just buy frozen mangoes. I got the frozen mangoes on sale from Target. The 12oz bag of cubed mangoes cost the same as a whole mango from Albertson’s. I also bought some presliced fresh mangoes another time and they were probably the most expensive option.
Coconut milk: Purchase it from an Asian grocery store if possible. Seriously, a can of coconut milk from the Asian grocery store sometimes cost 1/2 to 1/3 compared to your local grocery store.
Rice: You must use sticky dessert rice which is labelled simply as sticky rice. Regular rice will not work for this recipe. You must presoak the rice otherwise it will just not cook properly. The times for cooking the sticky rice may vary depending on your microwave so please adjust accordingly.
Now that you know how inexpensive and easy it is to make coconut sticky rice, do you think you will try this recipe at home? Let me know how your dessert turned out. I love reading comments and I especially love seeing pictures of your finished masterpieces!