Mango sticky rice

Name: Mango sticky rice
Total time: 280 min
Yield: 3
Cuisine: Thai
Ingredients: 180 g Glutinous sticky rice, dry; 250 g Coconut milk, full-fat; 350 g Mango flesh; 50 g Sugar; 1 g Salt; 6 g Sesame seeds

Coconut-sweetened sticky rice with ripe mango.

Estimated total time: 280 minutes3 portionsAbout 510 kcal per portion

Mango sticky rice — real photograph of the prepared dish — Photo: Dennis Wong from Hong Kong, Hong Kong · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

180 g Glutinous sticky rice, dry
250 g Coconut milk, full-fat
350 g Mango flesh
50 g Sugar
1 g Salt
6 g Sesame seeds

Method

Use glutinous sticky rice. Rinse and soak in plenty of water for 4 hours, then drain. This soaking time is included in the total.
Steam rice in a cloth-lined steamer over simmering water for 25–30 minutes, turning once, until tender.
Gently warm coconut milk with sugar and salt. Pour two-thirds over hot rice, cover and leave to absorb for 10 minutes.
Slice mango and serve beside the rice. Spoon remaining coconut sauce over and sprinkle with toasted sesame.

Glutinous rice contains no gluten by itself; the name describes its sticky texture. Ordinary long-grain rice will not give the same result.

ข้าวเหนียวมะม่วง

Allergens and ingredient checks

Listed allergens: sesame. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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