Hello people, Austin welcomes you all to Beyond the Bayou Blog serving you dishes of different cuisines across the globe. Today we are gonna try a Thai dish that will blow your mind and soul Mango Sticky Rice.
Okay, how many of you love juicy mangoes during the season? Out of them how many of you have tried this version of the mango while combining them with sweet coconut sticky rice topped with salted coconut sauce? If you have not then you are definitely missing the charm of this endless combination.
Worry not! Even if this is your first time, I am with all of you guys to give you directions and a step-by-step guide so that the food will come best out of your expectations. Make your experience even more interesting by serving it with Lemon Panna Cotta and let me know about your first experience in the comments below.
Some Additional Tips for You!
- Sticky Rice Consistency: Ensure the sticky rice is cooked to a chewy, sticky texture but not overly mushy. It should still have some firmness.
- Coconut Sauce Thickness: Adjust the thickness of the coconut sauce based on your preference. For a thicker sauce, simmer it a bit longer to reduce the liquid.
- Mango Ripeness: Use ripe mangoes for the best flavor and texture. They should be soft but not overly mushy.
- Coconut Sauce Flavors: Enhance the coconut sauce with a hint of vanilla extract or a splash of coconut extract for extra depth of flavor.
- Garnish Creativity: Experiment with other garnishes like toasted coconut flakes, chopped nuts, or a drizzle of condensed milk for added sweetness.
- Serving Temperature: Serve the mango sticky rice slightly warm or at room temperature for the best taste and texture.
- Make-Ahead Option: You can prepare the sticky rice and coconut sauce ahead of time and assemble just before serving to save time.
What to Serve with Mango Sticky Rice?
Mango Sticky Rice Recipe
Equipment
- Saucepan
- Steamer or steaming basket
- Mixing Bowl
- Serving Bowls
Ingredients
- 1 cup uncooked sticky rice
- 1 can 13.5 oz / 400 g full-fat coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch Optional
- 3 ripe mangoes peeled and sliced
- Toasted sesame seeds for garnish Optional
Instructions
- Soak sticky rice in water for at least 4 hours or overnight.
- Drain water and steam rice until soft and fully cooked.
- In a saucepan, heat coconut milk, sugar, and salt until sugar dissolves to make the sauce.
- Mix some sauce into steamed rice until coated.
- Portion rice into serving bowls.
- Add sliced mangoes on top, drizzle with more sauce, and garnish with sesame seeds.
