There’s something truly enchanting about a dessert that transports you to vibrant street markets, filled with tantalizing aromas and colorful delights. That’s exactly what you’ll experience with this Fusion Mango Sticky Rice! As I balanced on my toes in a bustling Thai market, the sight of glistening mango slices paired with luscious sticky rice drizzled in creamy coconut milk left an indelible mark on my culinary heart. Fast forward to today, and I’m excited to bring the flavors of Thailand right to your kitchen, with a dash of Filipino flair.
This beloved classic turns into a visual and gustatory feast. Whether you’re looking for a crowd-pleasing dessert or a fun kitchen adventure, this recipe promises not only to satisfy your sweet tooth but also to rekindle the joy of homemade treats in a world dominated by fast food. Come join me on this delicious journey and discover how easy it is to whip up this delightful dessert!
Why is Thai Mango Sticky Rice special?
Irresistible flavor fusion: The combination of sweet mangoes and creamy coconut brings a delightful taste that dances on your palate.
Unique twist: Adding ube elevates this classic dessert to new heights, providing an eye-catching pop of color and rich flavor.
Easily customizable: Feel free to mix in other tropical fruits for a fun variation or adjust the ube to your liking.
Quick preparation: This recipe is straightforward, making it a perfect choice for both novice and experienced cooks.
Crowd-pleaser: Served warm or cold, this dessert is guaranteed to impress family and friends, making any gathering extra special.
Thai Mango Sticky Rice Ingredients
For the Sticky Rice
• Dry Glutinous Rice – Essential for achieving that chewy texture; no substitutes will yield the same delightful results.
• Sea Salt – A little helps enhance the sweetness of the dish and brings out the flavors beautifully.
For the Coconut Mixture
• Full-Fat Coconut Milk – Provides the rich creaminess that makes this Thai Mango Sticky Rice truly indulgent; stick with full-fat for the best flavor.
• Granulated Sugar – Adjust to your taste; it sweetens the coconut cream beautifully, complementing the fruity flavors perfectly.
For the Ube Twist
• Ube (Optional) – Adds a uniquely delightful flavor and vibrant color; you can use ube halaya or powdered ube if fresh is not accessible.
For the Fresh Fruit
• Ripe Mangoes – The star of the dessert; ensure they are perfectly ripe for maximum sweetness and juiciness.
For Garnishing
• Toasted Coconut (Optional) – This addition adds a delightful crunch and an extra layer of coconut flavor, elevating your dish.
How to Make Thai Mango Sticky Rice
- Prepare the Rice: Rinse the dry glutinous rice under cold water 3-4 times until the water runs clear. Soak the rice overnight in water to ensure it achieves that perfect chewy texture.
- Steam the Rice: Drain the soaked rice and then steam it in a bamboo steamer lined with parchment paper. Steam for about 20-25 minutes until the grains become translucent and chewy.
- Make the Coconut Mixture: In a saucepan, pour in the full-fat coconut milk, add granulated sugar and a pinch of sea salt. Heat it gently, stirring until the sugar dissolves. If using ube, mix it in now for an extra layer of flavor.
- Combine Rice and Coconut Mixture: Carefully fold the steamed rice into the coconut mixture. Cook this combination on low heat for about 4 minutes, allowing the rice to absorb the creamy goodness until it thickens slightly.
- Prepare the Coconut Sauce: In a separate saucepan, heat the remaining coconut milk with a bit of sugar and a cornstarch mixture until it thickens into a beautiful sauce perfect for drizzling.
- Assemble the Dish: Slice your ripe mangoes into beautiful pieces. Serve the sticky rice warm on a plate with mango slices, drizzled generously with the coconut sauce, and sprinkle with toasted coconut if desired.
Optional: Add a sprig of mint for a fresh garnish.
Exact quantities are listed in the recipe card below.
What to Serve with Thai Mango Sticky Rice?
Looking to elevate your dinner experience? Pair this stunning dessert with delightful side dishes that perfectly complement its sweet and creamy flavors.
- Coconut Pancakes: Light and fluffy, these pancakes echo the coconut notes in the dessert, creating a harmonious experience.
- Tropical Fruit Salad: A medley of fresh fruits like pineapple, kiwi, and passionfruit brings brightness and refreshing acidity to balance the sweetness.
- Thai Iced Tea: The rich, creamy flavors of this classic beverage contrast beautifully, adding a delightful complexity that tantalizes the palate.
- Sesame Ginger Sautéed Greens: The crunch of lightly sautéed vegetables dressed in sesame adds a savory note that complements the sweetness of the sticky rice.
- Mango Sorbet: Keep the mango theme going! This refreshing sorbet brings a cool, icy contrast that can cleanse the palate while celebrating the flavors of the main dish.
- Lemon Tart: A zesty lemon tart offers a bright, tangy finish that cuts through the richness of the sticky rice, leaving you feeling satisfied yet eager for more.
- Toasted Coconut Macaroons: For an extra indulgence, these chewy macaroons echo the coconut flavor and become a delightful companion when served alongside.
- Mascarpone Cream: A dollop of this rich cream infused with vanilla provides a luxurious contrast that enhances every flavor in your dessert.
Whichever pairing you choose, your Thai Mango Sticky Rice will shine even brighter, bringing joy to your table with every bite.
Storage Tips for Thai Mango Sticky Rice
Room Temperature: Enjoy your Thai Mango Sticky Rice fresh for the best flavor; it can stay out for up to 1 hour before needing refrigeration.
Fridge: Store leftover sticky rice in an airtight container for up to 2 days. Make sure to cover it tightly to prevent it from drying out.
Freezer: If you have extra sticky rice, freeze it for up to 1 month. Place it in a freezer-safe bag, squeezing out excess air to prevent freezer burn.
Reheating: To reheat, sprinkle a little water over the rice and microwave in short intervals, stirring gently until warmed through—they’ll be perfectly creamy again!
Thai Mango Sticky Rice Variations
Get ready to create your own twist on this delightful dessert that will ignite your taste buds!
- Tropical Twist: Substitute ripe mangoes with pineapple or jackfruit for a new flavor. The sweet, juicy burst of these fruits pairs wonderfully!
- Nutty Delight: Add chopped nuts like pistachios or almonds as a topping for an extra crunch. This little addition will create a beautiful contrast.
- Dairy-Free Option: Use coconut cream instead of full-fat coconut milk for a creamy, vegan-friendly alternative. Enjoy the same luscious texture without dairy!
- Flavor Boost: Infuse your coconut mixture with a splash of vanilla extract or pandan paste for an aromatic twist that complements the other flavors.
- Heat it Up: Drizzle a bit of chili oil or sprinkle crushed chili flakes on top. It adds a surprising kick that balances the sweetness beautifully.
- Savory Spin: Incorporate a hint of sesame oil in your coconut mixture for an unexpected savory flavor. This brave move creates a unique dessert experience!
- Velvety Ube: Use ube powder instead of ube halaya for a shorter prep time. Adjust the amount based on how pronounced you want the ube flavor to be.
- Fruity Layer: Try layering your sticky rice with diced fruits such as strawberries or kiwi for a refreshing addition. The vibrant colors will elevate the presentation!
Expert Tips for Thai Mango Sticky Rice
- Soaking Matters: Ensure you soak the dry glutinous rice overnight for optimal texture; a quick soak might result in a gummy consistency.
- Gentle Handling: When mixing the sticky rice with the coconut mixture, fold gently. Over-stirring can lead to a mushy result instead of the desired chewy rice.
- Choose Perfect Mangoes: Selecting ripe mangoes is crucial for sweetness. They should yield slightly to gentle pressure and have a sweet aroma for the best flavor.
- Ube Variability: Adjust the amount of ube based on your taste preferences. Starting with a small amount can help you find the flavor balance you enjoy.
- Fresh is Best: For the best taste experience, enjoy your Thai Mango Sticky Rice the same day it’s made; coconut cream can spoil if stored too long.
Make Ahead Options
These Thai Mango Sticky Rice desserts are perfect for busy home cooks looking to save time! You can prepare the sticky rice up to 24 hours in advance; simply soak and steam it, then combine it with the coconut mixture, allowing it to absorb all those luscious flavors. Store the finished sticky rice in an airtight container in the refrigerator. The mangoes can also be sliced up to a few hours before serving; just drizzle a little lemon juice on them to prevent browning. When you’re ready to enjoy, gently reheat the sticky rice in the microwave (adding a splash of coconut milk can help restore its creamy texture) and serve with fresh mango slices, drizzled with coconut sauce. Enjoy your delightful, make-ahead treat!
Thai Mango Sticky Rice with Ube Recipe FAQs
How do I select ripe mangoes for this recipe?
Absolutely! When choosing mangoes, look for ones that yield slightly to gentle pressure and release a sweet aroma—a sure sign they are ripe and ready for this dish. Varieties like Haden or Ataulfo are particularly succulent and work beautifully.
What’s the best way to store leftover Thai Mango Sticky Rice?
Store your leftover sticky rice in an airtight container in the fridge for up to 2 days for optimal freshness. If you’re not planning to eat it soon, you can freeze it for up to 1 month. Just be sure to place it in a freezer-safe bag, squeezing out the excess air to prevent freezer burn.
Can I freeze Thai Mango Sticky Rice? How?
Yes, you can freeze your Thai Mango Sticky Rice! First, allow the sticky rice to cool completely. Then, portion it into freezer-safe bags, squeezing out any excess air. Seal tightly and label with the date. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently; sprinkle a little water over the top to help restore its creaminess.
Why is my sticky rice too mushy?
Very! If your sticky rice turns out mushy, it’s often due to over-stirring when mixing in the coconut mixture, leading to broken grains. Additionally, using insufficient soaking time might also contribute to a less-than-ideal texture, so be sure to soak your glutinous rice overnight for the best results.
Is Thai Mango Sticky Rice suitable for pets or people with allergies?
This recipe is primarily plant-based and gluten-free, making it generally safe for most diets. However, be cautious with allergies! The sticky rice and coconut milk are safe for most, but some individuals may have sensitivities to coconut or specific fruits like mango. Always check with guests or family members about allergies before serving.
How to ensure the coconut milk doesn’t spoil?
For optimal freshness, enjoy Thai Mango Sticky Rice the same day it’s made, as coconut cream can spoil quickly. If you must store it, keep it tightly covered in the fridge and consume within 1-2 days to prevent spoilage. Always smell and taste before using—better safe than sorry!
Thai Mango Sticky Rice with a Twist of Ube Delight
Ingredients
Equipment
Method
- Rinse the dry glutinous rice under cold water 3-4 times until the water runs clear. Soak the rice overnight in water.
- Drain the soaked rice and steam it in a bamboo steamer lined with parchment paper for about 20-25 minutes until translucent and chewy.
- In a saucepan, combine full-fat coconut milk, granulated sugar, and a pinch of sea salt. Heat gently, stirring until sugar dissolves. If using, mix in ube now.
- Fold the steamed rice into the coconut mixture and cook on low heat for about 4 minutes, allowing the rice to absorb the creamy goodness.
- In a separate saucepan, heat remaining coconut milk with a bit of sugar and cornstarch mixture until it thickens into a sauce.
- Slice ripe mangoes and serve the sticky rice warm with mango slices, drizzled with coconut sauce, and sprinkle with toasted coconut if desired.