sticky rice mango recipe
The Best sticky rice mango recipe
I’ve been making sticky rice mango for my family for years, and it’s always a hit. My kids love it because it’s sweet and fun to eat, and my husband appreciates the simplicity of the dish. I love it because it’s a great way to use up ripe mangoes that are getting too soft to enjoy on their own.
The combination of the creamy sticky rice and the juicy mango is a perfect match. I also appreciate how versatile this recipe is – it’s perfect for a quick weeknight dinner, but also elegant enough for special occasions like holidays or family gatherings. Plus, it’s packed with nutrients and fiber from the mangoes, so I feel good about serving it to my family.
When I make sticky rice mango, I like to use short-grain glutinous rice that’s specifically labeled as ‘sticky rice’ or ‘glutinous rice’. This type of rice is stickier than regular long-grain rice and has a more neutral flavor, which allows the natural sweetness of the mangoes to shine through. I also like to use fresh mangoes that are ripe but still firm, as they hold up better to the cooking process.
To make this recipe, I start by rinsing the sticky rice in a fine mesh strainer until the water runs clear. Then, I soak the rice in water for about 4 hours or overnight, changing the water a few times to remove excess starch. After soaking, I cook the rice in a large pot of boiling water until it’s tender and slightly sticky.
While the rice is cooking, I slice up the mangoes into bite-sized pieces and set them aside. Once the rice is cooked, I fluff it with a fork and mix in some sugar and salt to taste. Then, I serve the sticky rice with sliced mango on top – sometimes I add other toppings like chopped nuts or shredded coconut for extra texture and flavor.
This recipe is one of my go-to’s when I’m looking for something easy and delicious to serve my family.
Sticky Rice with Mango
A delightful Thai-inspired dessert featuring sweet sticky rice paired with ripe mango slices. This recipe combines the chewy texture of glutinous rice with the refreshing taste of mango for a perfect balance of flavors.
🥘Ingredients
For the Sticky Rice
For the Mango Topping
For the Coconut Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sticky Rice with Mango Works
One of my favorite things about this recipe is how well it stores – you can keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for longer storage.
When reheating leftovers, simply microwave them until warmed through or reheat them on the stovetop with a bit of oil or butter added in.
You can also serve this dish at room temperature if you prefer – just garnish with sliced fresh herbs like mint or basil for added color and flavor.
❓ Frequently Asked Questions About Sticky Rice with Mango
Q: What type of rice should I use for this recipe?
For this recipe, you’ll want to use short-grain glutinous rice that’s specifically labeled as ‘sticky rice’ or ‘glutinous rice’. This type of rice is stickier than regular long-grain rice and has a more neutral flavor.
Q: How do I know if my mangoes are ripe?
Ripe mangoes will be slightly soft to the touch and will have a sweet aroma.
Q: Can I use canned mangoes instead of fresh ones?
While canned mangoes can be used as a substitute, fresh mangoes will give your dish a much sweeter and more vibrant flavor.
Q: How long does this recipe take to prepare?
This recipe can be prepared in about 30 minutes – just be sure to soak the sticky rice ahead of time.
Q: Can I store leftover sticky rice in an airtight container?
Yes, you can store leftover sticky rice in an airtight container at room temperature for up to 3 days or refrigerate it for longer storage.
