Ingredients

  • Serves 4 people
  • 300 g fresh ripe thai mango

  • 250 g glutinous rice (soaked overnight)

  • 1 cup coconut milk

  • 260 ml water

  • 1 tsp salt

  • 2 tbsp sugar

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Recipe Courtesy of
Asian Food Network

Mango Sticky Rice

Indulge in this classic Thai dessert, the mixture of warm sticky rice with cold fresh mangoes is perfect for any occasion!
  • Easy
  • 10 min
  • 50 min
  • 10 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 10 min
  • 50 min
  • 10 min

Instructions

  1. Steam rice and boil coconut milk

    • Steam the rice with water for 40 minutes.
    • In a pot, boil coconut milk with salt and sugar.
    • Once the rice is ready, remove it onto a tray and pour in the coconut milk and mix well.
    • Make sure the rice soaks up all the coconut milk.

    | Do not stir or wash the rice vigorously after soaking, this breaks up the grains.

    Steam rice and boil coconut milk


  2. Peel and dice mango

    • Peel the mango and remove the flesh from the seeds, if any.
    • Dice the flesh.

    | Eat this straight away, as coconut milk spoils quickly and the rice hardens when cool.

    Peel and dice mango


Plate and Serve!

Serve the warm sticky rice with fresh mango on the side immediately.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 300 g fresh ripe thai mango

  • 250 g glutinous rice (soaked overnight)

  • 1 cup coconut milk

  • 260 ml water

  • 1 tsp salt

  • 2 tbsp sugar

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