It's the most wonderful time of the year: mango season! If you've never had Mango Sticky Rice before, then you are missing out. It's, hands down, one of the most delicious things in the world. There's a reason why it's the most popular dessert in Thailand.

Rich coconut sticky rice meets fragrant ripe mango plus a salted coconut sauce to tie it all together.

My version takes just one hour to make, compared to the traditional method which can take up to two days. It's the perfect summer party dessert. Oh, it also just happens to be completely vegan and free of most allergens. That means everyone can enjoy it.

If you make this recipe, tag me on Instagram!
  / sheldoskitchen  

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Mango Sticky Rice
(Makes ~6 servings)

Coconut Sticky Rice
11/2 cups (310g) glutinous rice (also called sticky rice or sweet rice)
1 can (400 mL / 14 fl. oz) fullfat coconut milk, reserve 1/2 cup (120mL) for coconut sauce
3/4 tsp (4.5g) fine sea salt / table salt (11/2 tsp Diamond Crystal kosher salt)
150g (3/4 cup) sugar
1/2 fresh pandan leaf (optional)

Salted Coconut Sauce
11/2 tsp (4.5g) cornstarch
1/4 tsp (1.5g) fine sea salt / table salt (1/2 tsp Diamond Crystal kosher salt)
1 tbsp (13g) sugar

To Serve
34 ripe mangoes OR mango ice cream
Toasted sesame seeds (optional)

Coconut Sticky Rice
1. Wash rice thoroughly. Drain off excess water. Soak rice in boiling hot water. Cover the bowl with a plate and soak for 15 minutes.
Make Coconut Infusion
2. Drain off most of the hot water, leaving just enough to be exactly level with the top of the rice.
3. Cover the bowl. Microwave on high power for 7 minutes. Remove from microwave (careful, will be very hot). Fluff up rice with a fork. Give it a taste. If it’s tender, then it’s ready. If it still has a hard chalky centre, microwave for another 23 minutes (covered), until tender and cooked.
4. While the rice is still hot, pour over the coconut infusion (see below). Gently stir together. Cover the bowl again and let rest for 30 minutes or until all the liquid has been absorbed into the rice. Halfway through the resting time, give it a another stir to redistribute any liquid.
Make Salted Coconut Sauce, Peel Mangoes

Coconut Infusion
1. Pour out 1/2 cup (120 mL) coconut milk from the can and reserve for later.
2. Add remaining (280 mL) coconut milk to a small pot. Add sugar, salt, and if using, pandan leaf.
3. Heat on medium until gently simmering and all the sugar is dissolved. Turn off the heat and keep warm until ready to use. If the mixture cools down before the rice is ready, reheat over a low flame while rice is cooking in the microwave.

Salted Coconut Sauce
1. With the reserved 1/2 cup of coconut milk, add a small splash (1 tsp) to the cornstarch. Stir together until lump free. Add cornstarch mixture back to coconut milk, along with salt and sugar.
2. Pour mixture into the same pot as before. Cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon or spatula. Pour into a serving container and set aside until ready to serve.

Assemble
1. Peel mangoes and slice off mango cheeks. Cut mango into slices.
2. Add sticky rice to serving plate. Arrange mango slices neatly. Spoon over coconut sauce. Finish sprinkle of sesame seeds (optional). Enjoy!

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Chapters
00:00 Intro
00:58 Sticky Rice
01:47 Wash & Soak Rice
02:30 Make Coconut Infusion
03:32 Cook Rice
04:34 Make Salted Coconut Sauce
04:55 Finish Rice
05:20 Perfectly ripe mango, guaranteed
06:18 Assemble Dish
06:46 This'll make you hungry
07:19 No mango, no problem (mango sundae)
07:40 Sticky Rice: Steam vs. Microwave