Mango sticky rice is a classic Thai dessert that’s a delicious combination of creamy, rich coconut sauce with sweet rice and refreshing mango. This homemade version of the recipe is lower in sugar than the traditional version, but it is still yummy, beautiful and easy to make yourself. Granulated monkfruit sweetener is used here instead of sugar. You’ll want to use sticky rice, often called glutinous rice, in this recipe because it has a sticky texture when cooked and is very different from regular rice. You’ll love this bright and colourful mango sticky rice!
ingredients
directions
Rinse the rice in a colander under cold water until the water runs clear.
Place rinsed rice in a bowl and pour in water until the rice is fully covered.
Soak the rice in the bowl of water overnight in your fridge.
Once the rice has soaked, drain out the water and place the soaked rice in a steamer basket lined with a piece of parchment paper (or you can use a thin dish cloth or cheese cloth). Cover the rice with a piece of parchment paper on top or fold the thin dish cloth over top, this helps to keep the rice moist as it steams.
Add enough water to the bottom of the pot so there’s around 2 inches of water in the bottom. Place the steamer in and cover with a lid.
Bring to a boil over high heat, and then once boiling reduce heat to low-medium so the water continues at a low boil. Steam for 30 minutes, until the rice is fully cooked.
Meanwhile, prepare the sauce: pour the coconut milk into a small saucepan and heat over low heat. Whisk in the sweetener until it dissolves, along with sea salt and continue to heat until the coconut milk is hot.
Remove ½ cup of the coconut milk sauce and set aside momentarily. Pour the sticky rice into the pot with the remaining coconut milk sauce. Stir over low heat for around 3 to 5 minutes, for the rice to absorb the milk. Turn off the heat and let sit for another 10 minutes so it can cool down while you prepare the rest of the coconut sauce and mango.
Slice the mango in half lengthwise along the pit. Then slice strips across each half horizontally and use a spoon to scoop the mango out of the skin.
Whisk tapioca starch with 2 teaspoons of water to make a smooth slurry and then pour into the ½ cup coconut milk (that you set aside) in a small saucepan. Whisk and warm over low heat for a few minutes until it’s slightly thickened.
Portion the rice onto 4 plates or bowls, top each serving with slices of mango and drizzle the coconut sauce over the top just before serving. Garnish with sesame seeds!
