Food For Four

Coconut Sticky Rice with Mango

Posted on | November 1, 2015 | Asian Recipes, Thai | No Comments

Thai sticky rice with mangoNothing says summer like a sweet juicy mango. Although it may only spring but these beautifully fragrant sweet golden fruits are in season right now. The most popular varies of mangoes are the Kensington Pride and R2E2. Although Kensington Pride is juicier and more fragrant, but I like R2E2 more for it large, firm, sweet and less fibrous flesh. I also love that it has a deep orange skin with a tinge or red blush. I was relieved to find out that R2E2 is not GMO (Genetically Modified Organism) and its name takes from the row and position in the field of the original tree in the research facility. Now we know it’s all natural, lets eat more of this R2E2 mangoes!


Mangoes are great in salads, sweet deserts or just eat the beautiful fruit as it is. My favourite way to eat mangoes is to remove the skin and just gobble it all up. I also love using fresh mangoes to make this Thai dessert of coconut sticky rice with fresh pieces of mangoes. I love this dish because it is so easy and quick to make. The fresh juicy pieces of mangoes really compliments the very fragrant, slightly salty and sweet coconut sticky rice. YUM!

Thai coconut sticky rice with mango

Thai Sticky Rice with Mango Recipe

Serves 4


2 medium mangoes, cut into cubes and chilled
1 cup glutinous rice, soaked overnight and drained
2 pandan leaves knotted (optional)
250ml coconut milk
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon roasted sesame seeds


Drain the rice and place in a steamer. Add the pandan leaves into the rice. Steam the rice for about 25 minutes or until the rice is soft and translucent.

Meanwhile, in a small saucepan, add coconut milk over low heat. Add sugar and salt and stir on leave on low simmer. Once sugar and salt dissolved and the mixture is slightly thickened, remove from heat and allow to cool. Reserve about 1/4 of coconut milk mixture for serving later.

When the glutinous rice is cooked, transfer to a bowl. Add the coconut mixture to the rice and stir through. Leave the rice to cool.

To serve, mould some rice into a bowl. Transfer the sticky rice onto a plate and add pieces of chilled mangoes. Drizzle some coconut mixture over the rice and sprinkle some toasted sesame seeds.

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