One of the recipes I discovered during my Asia travels is Thai sticky rice with mango.
A deliciously creamy, tropical treat made with rice, coconut milk and fresh mangoes.
This exotic sweet dish is the most famous of all Thai desserts.
If you’ve been to Thailand, you’ve probably seen it everywhere from the night markets to restaurants and street vendors.
Thai people love their sticky rice and it’s also popular in countries such as Vietnam, Laos and Cambodia.
Mangoes are one of my favourite fruits. Two years ago we spent half a year in South East Asia and were so lucky to get to Thailand during mango season. We actually thought mango season had finished because it was June, but we were pleasantly surprised.
Often we would come home with 6 different kind of mangoes and would literally stuff ourselves with them.
Anyway, back to the subject of this recipe: Thai sticky rice with mango.
It is very easy to make this dessert at home, but for it to be authentic you need the key ingredients which are fresh -and if possible seasonal- mango and the right type of rice.
You’ll need special sticky rice for this, Thai sweet rice also known as glutinous rice.
Almost every Asian store will have it, but if you don’t have any nearby, you can order it online.
1 cup Thai sweet rice
1.5 cups water
1 can coconut milk
4 tbsp coconut sugar
1/4 tsp Himalaya salt
1 fresh mango
Rinse the rice well and soak it for at least an hour or preferably overnight in a pot with 1 cup of water.
Keep the water afterwards.
Add the coconut milk and another 1/2 cup water.
Let the rice bowl, add coconut sugar and salt and stir it.
Let it simmer for 30 minutes on low fire. Cover the pot with a lid but not entirely closed.
Turn off the fire and let the rice sit for 10 more minutes.
Clean and cut the mango in slices and serve it with the rice.
It can be eaten warm or cold.