Mango Sticky Rice
Mango Sticky Rice
Ingredients
- 1 mango
- 1 1/2 cups sticky rice
- 2 cups water
- 1 teaspoon sesame seeds, for garnish, as needed
For the Coconut Sauce
- 1 can coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place the sticky rice in a bowl and rinse it thoroughly under cold running water until the water runs clear. This removes excess starch. Transfer the rinsed sticky rice to a rice cooker pot and add 2 cups of fresh water. Cook the rice according to your rice cooker's instructions.
⏱️ 25 min
- 2
While the rice is cooking, prepare the coconut sauce. Pour the entire can of coconut milk into a medium saucepan. Add the 1/2 cup of granulated sugar to the coconut milk. Place the saucepan over medium heat, stirring continuously with a whisk until the sugar is fully dissolved and the mixture is warm.
⏱️ 5 min
- 3
In a separate small bowl, combine the 1 tablespoon of cornstarch with the 2 tablespoons of water. Mix with a fork until a smooth, lump-free slurry is formed.
⏱️ 1 min
- 4
Pour the cornstarch slurry into the simmering coconut milk mixture in the saucepan. Whisk continuously as it cooks over medium heat until the sauce visibly thickens and coats the back of a spoon. Remove from heat.
⏱️ 3 min
- 5
Once the sticky rice is cooked and still hot, transfer it to a large mixing bowl. Pour the thickened coconut sauce evenly over the hot sticky rice. Gently stir the rice and sauce together with a spoon until the rice has fully absorbed the sauce. Cover the bowl and let it sit for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 6
While the rice absorbs the sauce, peel the mango and carefully slice it into desired pieces. You can cut it into long strips or cubes.
⏱️ 3 min
- 7
To assemble, arrange a serving of the sauced sticky rice on a plate. Place the sliced mango next to the rice. Sprinkle sesame seeds over the dish as a garnish before serving. Serve warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice
- 1 mango
- 1 1/2 cups sticky rice
- 2 cups water
- 1 teaspoon sesame seeds, for garnish, as needed
For the Coconut Sauce
- 1 can coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place the sticky rice in a bowl and rinse it thoroughly under cold running water until the water runs clear. This removes excess starch. Transfer the rinsed sticky rice to a rice cooker pot and add 2 cups of fresh water. Cook the rice according to your rice cooker's instructions.
⏱️ 25 min - 2
While the rice is cooking, prepare the coconut sauce. Pour the entire can of coconut milk into a medium saucepan. Add the 1/2 cup of granulated sugar to the coconut milk. Place the saucepan over medium heat, stirring continuously with a whisk until the sugar is fully dissolved and the mixture is warm.
⏱️ 5 min - 3
In a separate small bowl, combine the 1 tablespoon of cornstarch with the 2 tablespoons of water. Mix with a fork until a smooth, lump-free slurry is formed.
⏱️ 1 min - 4
Pour the cornstarch slurry into the simmering coconut milk mixture in the saucepan. Whisk continuously as it cooks over medium heat until the sauce visibly thickens and coats the back of a spoon. Remove from heat.
⏱️ 3 min - 5
Once the sticky rice is cooked and still hot, transfer it to a large mixing bowl. Pour the thickened coconut sauce evenly over the hot sticky rice. Gently stir the rice and sauce together with a spoon until the rice has fully absorbed the sauce. Cover the bowl and let it sit for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 6
While the rice absorbs the sauce, peel the mango and carefully slice it into desired pieces. You can cut it into long strips or cubes.
⏱️ 3 min - 7
To assemble, arrange a serving of the sauced sticky rice on a plate. Place the sliced mango next to the rice. Sprinkle sesame seeds over the dish as a garnish before serving. Serve warm or at room temperature.
⏱️ 1 min