Thai Mango Coconut Sticky Rice
Thai-style mango and coconut rice made with sushi rice, which gives a different texture from traditional glutinous sticky rice. The total includes soaking, resting and absorbing the coconut mixture.
- alcohol-free
- around the world
- coconut
- dessert
- Gluten-Free
- mango dessert
- sticky rice
- Thai dessert
- vegan
Shopping options
Check ingredients to include themPackage used · most used first
ripe mangoes · 2 Each
Large Mangos
100%
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canned full-fat coconut milk · 1 Can
Thai Kitchen Unsweetened Coconut Milk
Sale
50%
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sushi rice · 1 Cup
4Sisters® Authentic Short Grain Jasponica Sushi Rice
22%
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toasted sesame seeds · 1 Tablespoon
Sun Luck® Toasted Sesame Seeds
Sale
10%
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granulated sugar · 0.5 Cup
Kroger® Pure Cane Granulated Sugar
6%
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cornstarch · 1 Teaspoon
Kroger® Pure Corn Starch
1%
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kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
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water · 315 Milliliter
Tap water
0%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- water-315 ml
- sushi rice-1 cup
- canned full-fat coconut milk-1 can
- granulated sugar-1/2 cup
- toasted sesame seeds-1 tablespoon
- cornstarch-1 teaspoon
- ripe mangoes-2 each
- kosher salt-1/2 teaspoon
Peel, pit, and slice the mangoes; cover and refrigerate them while you measure the remaining ingredients.
Keep fingers tucked and the knife blade angled away while slicing mangoes.
Place the sushi rice in a fine-mesh strainer and rinse under cool water, gently rubbing the grains, until the water runs mostly clear.
Combine the rinsed rice and 1 1/4 cups water in a medium saucepan; let it soak for 15 minutes.
Bring the rice to a gentle simmer over medium heat, then cover, reduce heat to low, and cook for 15 minutes.
Remove the saucepan from the heat and let the rice rest covered for 10 minutes without lifting the lid.
If you need to lift the lid after resting, open it away from your face and hands to avoid hot steam burns.
Meanwhile, whisk together the coconut milk, granulated sugar, and kosher salt in a small saucepan over medium heat until the mixture is steaming and the sugar dissolves.
Do not leave coconut milk unattended while heating, as it can bubble over.
Transfer the cooked rice to a mixing bowl and fold in 3/4 cup of the warm coconut mixture; cover and let it sit for 20 minutes to absorb.
Whisk the cornstarch with the remaining 1 tablespoon water, then whisk it into the coconut mixture left in the saucepan.
Simmer the coconut sauce for 1 to 2 minutes, whisking often, until lightly thickened and glossy.
Whisk often and keep the heat controlled so the coconut sauce does not bubble over.
Spoon the coconut sticky rice onto plates, arrange the sliced mangoes alongside, drizzle with coconut sauce, and finish with toasted sesame seeds.
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