Mango sticky rice is one of those Thai dishes you HAVE to try. You will be amazed at how such humble ingredients can create such a succulent dessert. Lately I’ve been on this Thai food kick.
It all started when my daughter sent us two books on Thai cooking from her ongoing adventures in Thailand. I can honestly say that my love for Thai food has intensified. So many Thai dishes to try, so little time!
Mango sticky rice is fairly simple to make. A couple of hints here: use a good quality coconut milk, and palm sugar if you can find it. The organic section of many grocery stores carry it. Palm sugar is an extremely popular ingredient in Thai cuisine. If you are unable to find it, white sugar is fine.
One of the things I love about mango sticky rice apart from its fabulous sweet taste is that you can present it in so many different ways. Pretty food, remember? My favorite way to present this dessert is to make a small mound with the rice, and then place thinly sliced pieces of mango around the mound. It creates a beautiful “flowerlike” effect. By the way, if you use a ceramic ramekin, your mounds will all be uniform, adding to the prettiness of the dish. For a nice color contrast, sprinkle the sticky rice with a few nigella seeds. The peppery taste of the nigella seeds adds a tasty contrast to the intense sweetness of the sticky rice while also adding a beautiful color contrast.
Recently while on vacation my family and I went to a Thai restaurant. For dessert we had mango sticky rice. It was delicious. We didn’t even have to tell the waiter that we were sharing the dessert. He automatically brought 4 spoons! We didn’t lick the plate at the risk of being evicted.
So, what rice to use? Well, traditionally Thai food makes use of jasmine rice which is indigenous to Thailand. It’s naturally floral/sweet taste make it ideal for this dish. For the mangoes, make sure they are ripe, but not overly ripe. You can cut your own, or buy them sliced/cubed; it makes the job so much easier. I’ve always been challenged when cutting mangoes, and I grew up in the tropics. Go figure! You can try using the mango cutting gadget they sell at the grocery store, but it’s never worked for me. So who cuts my mangoes? My husband of course!
If you are interested in more traditional ethnic type desserts here are a couple more to check out below. You can bookmark them and try them later or pin them on Pinterest. Enjoy!
Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
Authentic Lithuanian tinginys are a no-bake sliced cookie with a nice chocolate flavor and dried cherries.
Tarte Normande is a rustic apple tart with custard from the Normandy region of France.
Thai Mango Sticky Rice
- Slice mangoes and place in the refrigerator until you are ready to use them.
- Place rice in a pan with water and salt. Bring to a boil. Reduce heat and cook covered for about 20 minutes, or until all the water has evaporated and the rice is soft. Remove from heat. Stir and keep covered.
- While the rice is cooking place the coconut milk and sugar in a saucepan on medium, and heat for about 15 minutes. Do not let it boil!
- Slowly add the coconut milk mixture to the warm rice; mix thoroughly and let it cool.
- Make small mounds using a mold.
- Place sliced mangoes around the mound Sprinkle with nigella seeds.