Serves 4 people
300 g fresh ripe thai mango
250 g glutinous rice (soaked overnight)
1 cup coconut milk
260 ml water
1 tsp salt
2 tbsp sugar

Recipe Courtesy of
Asian Food Network

Mango Sticky Rice

Indulge in this classic Thai dessert, the mixture of warm sticky rice with cold fresh mangoes is perfect for any occasion!

Difficulty: Easy

Preparation: 10 min
Cook: 50 min
Clean up: 10 min

Steps: 2 steps
7 Ingredients

Difficulty: Easy
Steps: 2 steps
7 Ingredients

Preparation: 10 min
Cook: 50 min
Clean up: 10 min

Instructions

Steam rice and boil coconut milk
- Steam the rice with water for 40 minutes.
- In a pot, boil coconut milk with salt and sugar.
- Once the rice is ready, remove it onto a tray and pour in the coconut milk and mix well.
- Make sure the rice soaks up all the coconut milk.
| Do not stir or wash the rice vigorously after soaking, this breaks up the grains.

Peel and dice mango
- Peel the mango and remove the flesh from the seeds, if any.
- Dice the flesh.
| Eat this straight away, as coconut milk spoils quickly and the rice hardens when cool.

Plate and Serve!

Serve the warm sticky rice with fresh mango on the side immediately.

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Name: Mango Sticky Rice
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H50M0S
Total time: P0Y0M0D1H0M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 300 g fresh ripe thai mango; 250 g glutinous rice (soaked overnight); 1 cup coconut milk; 260 ml water; 1 tsp salt; 2 tbsp sugar