Mango Sticky Rice 

Ingredients

For the sticky rice

• 1 cup glutinous rice (Thai sticky rice)

• 1 cup coconut milk

• ¼ cup sugar

• ¼ tsp salt

For the coconut sauce

• ½ cup coconut milk

• 1 tbsp sugar

• ¼ tsp salt

• 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)

For serving

• 1–2 ripe mangoes, sliced

• Toasted sesame seeds or coconut flakes

• Mint leaves (optional for decoration)

Instructions

1. Prepare the sticky rice

1. Rinse the glutinous rice 2–3 times until the water is clearer.

2. Soak the rice in water for 4–6 hours or overnight.

3. Drain and steam the rice for 20–25 minutes until soft and sticky.

2. Make the sweet coconut mix

1. In a small pot, heat 1 cup coconut milk, sugar, and salt over low heat.

2. Stir until the sugar dissolves (do NOT boil).

3. Once rice is cooked, transfer it to a bowl.

4. Pour the warm coconut mixture over the hot rice.

5. Cover and let it absorb for 15–20 minutes.

3. Make the coconut sauce

1. Heat ½ cup coconut milk, sugar, and salt in a pot.

2. Add cornstarch slurry if you want it thicker.

3. Stir until slightly thickened, then remove from heat.

4. Prepare the mango

• Peel and slice ripe mangoes into thin slices or cubes.

• (Optional) Shape into a rose for fancy presentation like the image.

5. Assemble the dish

1. Shape the sticky rice into a mound or dome on a plate.

2. Arrange the mango slices beside it.

3. Drizzle the coconut sauce over the top.

4. Sprinkle sesame seeds or coconut flakes.

5. Add mint leaves for garnish.

6. Serve

• Serve warm sticky rice with chilled sweet mango for the best contrast.