Mango Sticky Rice

This beloved Thai dessert is pure magic—creamy coconut-soaked sticky rice paired with silky fresh mango creates an unforgettable balance of sweet, rich, and fruity that feels both simple and indulgent.

Ingredients:

• 1 cup sticky rice (glutinous rice)
• 1 cup coconut milk
• ½ cup palm sugar or brown sugar
• ¼ tsp salt
• 4 ripe mangoes, peeled and sliced
• 2 tbsp sesame seeds, toasted
• ¾ cup coconut milk (for the sauce)
• 2 tbsp sugar

Method:

1. Cook the sticky rice according to package directions (usually 30 minutes in a rice cooker), then let it rest for 10 minutes.
2. Heat 1 cup coconut milk with palm sugar and salt until the sugar dissolves. Pour over the warm rice, stir gently, and cover for 15 minutes so it absorbs beautifully.
3. Warm the remaining coconut milk with 2 tbsp sugar in a small pan until just combined—this is your drizzle sauce.
4. Arrange mounds of sticky rice on plates with fresh mango slices alongside. Drizzle the warm coconut sauce generously over everything.
5. Scatter toasted sesame seeds on top for a subtle nutty finish.

Full recipe at RecipeTin Eats →

Chef's tip: Choose mangoes that yield slightly to gentle pressure—they should be fragrant and ripe but not mushy. The contrast between warm rice and cool mango is what makes this sing, so serve immediately.