The Ultimate Thai Dessert, Mango Sticky Rice
Transport your tastebuds straight to the streets of Bangkok with this luscious and fragrant Thai Mango Sticky Rice, elevated with a juicy strawberry garnish and paired perfectly with a refreshing Coconut-Lime Cooler. This tropical dessert combines creamy coconut-infused sticky rice, sweet ripe mangoes, and the vibrant zing of fresh strawberries to create a symphony of textures and flavors — perfect for a summer indulgence or an elegant dinner finale.
Ingredients
For the Sticky Rice:
- 1 cup glutinous (sweet) rice
- 1 ½ cups water
- 1 ½ cups coconut milk
- ½ cup granulated sugar
- ½ tsp salt
For the Coconut Sauce:
- ½ cup coconut milk
- 2 tbsp sugar
- ¼ tsp salt
- 1 tsp rice flour (or cornstarch)
For Garnish and Assembly:
- 2 ripe mangoes, peeled and sliced thin
- 4–5 fresh strawberries, thinly sliced
- Toasted sesame seeds or mung beans (optional, for crunch)
- Mint leaves (for color and aroma)
Method of Preparation
Begin by rinsing the glutinous rice several times until the water runs clear, then soak it in cold water for at least 4 hours or overnight. Drain and steam the rice in a cheesecloth-lined steamer basket for 25–30 minutes until tender and sticky. While the rice steams, heat 1½ cups of coconut milk in a saucepan over low heat, stirring in the sugar and salt until dissolved — do not boil. Once the rice is cooked, transfer it to a mixing bowl and pour the warm coconut mixture over it. Stir gently, cover, and let it rest for 20–30 minutes so the flavors infuse fully.
To make the coconut drizzle, combine ½ cup coconut milk, sugar, salt, and rice flour in a small saucepan over medium heat. Stir constantly until slightly thickened into a silky sauce — this will crown your dessert with richness.
Serving & Garnishment
Spoon a generous scoop of the coconut-infused sticky rice onto a dessert plate or banana leaf. Arrange slices of ripe mango alongside, fanned out for visual appeal. Drizzle the thick coconut sauce over the rice, letting it trickle slightly onto the mango. Garnish with thin strawberry slices artfully arranged like petals, a sprinkle of toasted sesame seeds, and a few fresh mint leaves to elevate both color and aroma. For a textural contrast, add a pinch of crispy mung beans on top.
Accompaniment Drink: Coconut-Lime Cooler
No Thai dessert experience is complete without a tropical drink. Shake together 1 cup coconut water, juice of 1 fresh lime, 1 tsp agave syrup (or honey), and a handful of crushed ice. Serve in a chilled glass rimmed with lime zest and sea salt, and garnish with a strawberry slice on the rim and a sprig of mint. This light, citrusy cooler perfectly balances the sweetness of the sticky rice and refreshes the palate.
RECIPE COURTESY OF NAIROBI SERENA, KENYA
Let your taste buds explore the world. Recommended by Go Places.
To promote your products, services, and offers on Go Places Digital contact us at:
+254724740527 or +254724786999
Email: mansoor@goplacesonline.com or nev@goplacesonline.com
Follow us on:
