Mango Sticky Rice

This beloved Thai dessert is the perfect balance of creamy, sweet, and tropical—sticky rice infused with coconut milk paired with silky mango slices and a drizzle of golden coconut syrup.

Ingredients:

• 1 cup sticky rice (glutinous rice)
• 1 can (14 oz) coconut milk, divided
• ¾ cup sugar
• ½ teaspoon salt
• 3 ripe mangoes, peeled and sliced
• 2 tablespoons water
• Sesame seeds for garnish (optional)

Method:

1. Cook sticky rice according to package directions (usually 20–30 minutes in a rice cooker or pot).
2. While rice cooks, warm 1 cup coconut milk with sugar and salt in a saucepan over medium heat until the sugar dissolves completely. Don't boil.
3. Transfer the hot rice to a bowl and pour the warm coconut mixture over it. Stir gently, then cover and let sit for 15 minutes to absorb the flavors.
4. In a small pan, combine the remaining coconut milk with 2 tablespoons water and a pinch of salt; warm gently.
5. Arrange mango slices on serving plates. Spoon the coconut rice alongside, then drizzle with the warm coconut sauce.
6. Garnish with sesame seeds if desired and serve immediately.

Chef's tip: Buy mangoes 2–3 days ahead and let them ripen at room temperature—they'll have deeper flavor and silkier texture than rock-hard supermarket fruit.