Mango and sticky rice is one of my favorite asian desserts and it is super easy to make! Mangoes and coconuts used to be my least favorite foods but now they are some of my favorites! This dish combines them both for a warm and refreshing dessert. The Mango works really well with the warm sticky rice to lift the dish and the warm sauce adds some sweetness to the rice as well, almost emulating an English rice pudding. This recipe requires very few ingredients and they are all very cheap as well! It doesn’t take long to make but the rice does need to soak in water for half an hour so keep this in mind, maybe soaking the rice while you eat dinner!
- 1 cup Thai sweet rice (also called sticky rice or glutinous rice, available at Asian food stores)
- 1 1/2 cups water ( divided )
- 4 to 5 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 can coconut milk (good-quality, not “lite”)
- 2 ripe mangos
- Soak rice in 1 cup water for 20 to 30 minutes (Soak in a saucepan). Do not drain.
- Slice the mango, however big you please, to eat with the sticky rice
- Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon brown sugar. Stir well.
- Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
- Simmer 20 to 30 minutes, or until coconut water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
- To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve. (Do this while the sticky rice is sitting)
- Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice.)
- Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over.
- Arrange mango slices on the rice and drizzle over more sauce.
- As always, enjoy!