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.
We would often come home with 6 different kind of mangoes and would literally stuff ourselves with them! So, so good..
It is very easy to make Thai sticky rice with mango at home, but if you want it to be authentic, you need the key ingredients. These should be fresh (and if possible seasonal) mango and the right type of rice.
You’ll need special sticky rice for this, which is Thai sweet rice or glutinous rice.
Almost every Asian store will have it, but if you don’t have any nearby, you can also order it online.
Thai sticky rice with mango
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, then add coconut sugar and salt to it and stir it.
Let it simmer for 30 minutes on low fire. Cover the pot with a lid but make sure it’s 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.
You can eat it both warm and cold.