Mango sticky rice – ເຂົ້າຫນຽວຫມາກມ່ວງ

Summer is here and so is Mango season! Which means we get to make lots of mango sticky rice.

Mango sticky rice is popular dessert in Laos and other Asian countries. The mangoes have to be fully ripened for them to be super sweet. For me, the type of mango makes a huge difference. I usually get the Manila mangoes. They are the yellow ones and a little longer and flatter in appearance. I prefer this type of mango because it’s less fibrous and super sweet. Plus, I can usually score an awesome deal at the Asian grocery store by buying a whole box.

Now that we have the mangoes sorted out. Let’s talk about the sticky rice.

It’s not just any sticky rice. It’s glutinous rice that is soaked in a sweet coconut mixture. It enhances the flavors of the sweet mangoes and it makes for a simple yet impressive dessert. You can even serve it in a martini glass to make it super fancy.

First you have to prepare the sticky rice.  Make sure you wash it 3 times and then soaked it in water for at least 3 hrs. Then put it in a sticky rice basket steamer. After 15-29 minutes of cooking. Flip the rice in the basket and continue to cook for another 15 minutes.

While you have the sticky rice cooking. In a saucepan, bring the coconut milk, sugar and salt to a boil. Then stir the coconut mixture until the sugar is dissolved.

When the sticky rice is cooked, put the rice in the saucepan and stir the rice and coconut mixture until it is well combined. It may look a little too runny, but let it sit for 10 minutes for the rice to soak up all the coconut goodness.

To make the salted coconut sauce. In a separate saucepan, add coconut milk, salt and rice flour. Whisk until the flour dissolves and then put it on medium heat. Bring the coconut milk to a boil. When you see the sauce thicken, turn off the heat.

Now all you need to do is serve this mouth watering and somewhat healthy dessert!

It’s fruit, so it has to be healthy right? Cut the mango into bite size pieces, or make a mango flower if you’re up to it. Spoon the sticky rice onto the plate and drizzle with the salted coconut sauce. Sprinkle some toasted sesame seeds for a pretty touch. It’s so easy!

Now you don’t have to go to a restaurant to have this delicious dessert.

5 from 2 votes

Print

Mango Sticky Rice

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Mango sticky rice is a popular Asian dessert. This simple dish is just sweet Mangoes served with a sweet coconut infused sticky rice.

Course: Dessert

Cuisine: Laotian, Thai

Keyword: Mango Sticky Rice

Servings: 4

Author: Jen Jen

Ingredients

• 2 C sticky rice
• 300 mls coconut milk
• 3/4 C sugar
• 1 tsp salt

Salted Coconut Sauce

• 1 C coconut milk
• 1/2 tsp salt
• 2 tsp rice flour

Instructions

1. Wash the sticky rice 3 times. Soak for at least 3 hours.

2. Put the sticky rice in a sticky rice basket and steamer. Cover with a lid.

3. Cook for 15 minutes then flip the rice in the basket. Cook for another 15 minutes.

4. In a pot on medium heat, add the coconut milk, sugar and salt. 

5. Bring to a boil and lower the heat. Continue to stir until the sugar is dissolved.

6. Add the sticky rice and stir until the rice completely submerged into the coconut mixture. Cover and let it sit for 10 minutes

   

7. Salted Coconut Sauce

In a saucepan, add the coconut milk, salt and rice flour. Whisk until the rice flour is dissolved.

1. Put the saucepan over low heat and bring to a boil. Stir continuously until you see the sauce thicken.

2. Cut the mango into slices and serve with the sticky rice. Drizzle the salted coconut sauce over the rice.