coconut milk and laden with ripe slices of fresh mango.
The Sauce: Sweetened Coconut Sauce – This simple sauce is made with coconut milk and palm sugar and heated just enough to melt the sugar.
‘Great Sauces Transform Good Food into Gourmet’
Sticky rice is made from a short grain glutinous or sweet rice. When dry it’s opaque but becomes semi-transparent and glossy when steamed. Though the grains remain in tact, it becomes very sticky and almost glued together, hence the name. But, it does not contain gluten. It’s stickier than Asian rice. The chewiness lends itself to a dessert sweetened with coconut milk and palm sugar. Crowned with ripe slices of mango and doused with extra coconut sauce, it’s fit for a queen.
Mango season peaks May to September. Now is the perfect time to find ripe mangos. They’re flown in from the southern hemisphere in the winter so you can purchase them just about anytime if you’re craving Mango Sticky Rice.
My favorite mango memories are from visits to the Philippines where they pick them in the morning at the peak of ripeness and slice and dice them table-side. Wow, a ripe mango on coconut sticky rice is divine. I have friends that patronize Thai restaurants just for this tropical dessert. This rice cooker method (and can also cook in a saucepan) means we can make it at home.
Recipe: Mango Sticky Rice
Active Time: 30 Minutes | Total Time: 30 Minutes plus soaking | Yield: 6 Servings
1 1/2 cups glutinous rice or sweet rice
1 cup water
1/2 tsp salt, divided
1 14-oz can coconut milk
3/4 cup palm sugar
3 ripe mangos, peeled and sliced
mint or Thai basil
Special Equipment – rice cooker or saucepan
1 Soak glutinous rice in a bowl covered in a generous amount of water for at least 1 hour and up to overnight. Rinse and drain.
2 Place rice in a rice cooker with 1 cup water, 1/4 teaspoon salt and cook until done. Then allow to steam with the lid on for another 10 minutes.
3 Meanwhile heat, but don’t boil, coconut milk, palm sugar and 1/4 teaspoon salt in a saucepan to dissolve the sugar.
4 Combine sweetened coconut milk with rice 1/4 cup at a time until it is thoroughly mixed but still sticky, using about 1 cup or so.
5 Serve a scoop of sticky rice on a plate or in an open bowl. Ladle a few tablespoons of remaining sweetened coconut milk over each serving of rice. Arrange 5-7 slices of mango on the top or side. Garnish with a sprig of mint or Thai basil and sesame seeds.
This recipe requires sweet or glutinous rice. It won’t work with regular long grain or Asian rice.
If you don’t have a rice cooker, use a covered saucepan. Bring rice, 1 cup water and salt to boil. Simmer for about 15-20 minutes, then allow to steam off the heat for 10 minutes with the lid on.
Palm sugar is a staple in Thailand. Find it either in a jar or in hardened ‘kiss’ shaped pieces. If you are using the latter, use a knife to shave and chop it into small pieces so it will melt more easily.
Traditionally served for dessert with Thai cuisine.
- Exchange palm for light brown sugar.
Inspiration – Melanie Butler
Cook with Sauces
Mango Sticky Rice
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: April 11, 2014