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Creamy Thai Mango Sticky Rice Recipe with Toasted Coconut and Mint

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A simple and indulgent Thai dessert featuring creamy coconut-infused sticky rice served with ripe mango slices, toasted coconut flakes, and fresh mint for a refreshing finish.

Ingredients

Scale
  • 1 cup (about 200g) glutinous (sticky) rice, rinsed thoroughly
  • 1 cup (240ml) full-fat coconut milk
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt
  • 2 large ripe mangoes, peeled and sliced
  • ¼ cup (about 20g) toasted coconut flakes
  • A small handful fresh mint leaves, roughly chopped or whole for garnish
  • Optional: A splash of pandan extract or a few pandan leaves for steaming

Instructions

  1. Rinse 1 cup (200g) of glutinous rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in cold water for at least 30 minutes, or up to 4 hours if you plan ahead.
  2. Drain the soaked rice and place it in your steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for about 20 minutes. Halfway through, gently stir the rice with a wooden spoon to ensure even cooking. The rice should be tender but sticky, not mushy.
  3. While the rice steams, combine 1 cup (240ml) full-fat coconut milk, ⅓ cup (65g) sugar, and ¼ teaspoon salt in a small saucepan. Warm gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
  4. When the rice is done, transfer it to a bowl and immediately pour about ¾ of the warm coconut sauce over it. Stir gently to combine, cover, and let it sit for 15-20 minutes so the rice absorbs the coconut flavor and becomes creamy.
  5. Heat a dry skillet over medium heat. Add ¼ cup (20g) coconut flakes and toast, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
  6. Peel and slice 2 ripe mangoes into thin, even pieces. Arrange them neatly on serving plates.
  7. Spoon the creamy sticky rice alongside the mango slices. Drizzle the remaining coconut sauce on top for extra richness. Sprinkle toasted coconut flakes and fresh mint leaves over the rice.
  8. Serve immediately, slightly warm or at room temperature. If refrigerated, warm gently before serving to restore creaminess.

Notes

Use a bamboo steamer lined with cheesecloth to prevent rice from falling through. Toast coconut flakes just before serving for best crunch. Soaking the rice is essential for perfect texture. Warm coconut milk gently without boiling to avoid curdling. Ripe mangoes like Ataulfo or Kent are preferred for sweetness and texture. Optional pandan leaves can be added during steaming or warming coconut milk for fragrance.

Nutrition

Keywords: Thai mango sticky rice, creamy sticky rice, toasted coconut, mint garnish, Thai dessert, coconut milk dessert, glutinous rice dessert, vegan dessert, gluten-free dessert

Find it online: https://perkypan.com/creamy-thai-mango-sticky-rice-recipe-with-toasted-coconut-and-mint-perfect-for-dessert-fans/