My interpretation of the traditionally vegan Thai dessert: mango sticky rice. Simplified as much as possible! Perfect for a hot, lazy summer’s day.
I love this dessert because it’s such an ingenious use of simple ingredients and techniques. The sticky rice, coconut milk, and mangoes each shine on their own, but also compliment each other so well.
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Mango Sticky Rice (Vegan)
Course: DessertCuisine: ThaiDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesSticky rice and fresh mangoes served withs sweet, creamy coconut milk. Perfect for a hot, lazy summer’s day.
Ingredients
2 fresh, ripe mangoes
1 cup sweet sticky rice
200 grams full fat coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 tablespoon cornstarch
Directions
- Make the Sticky Rice. Soak Rice with water (place in fridge) for at least 6 hours, preferably over-night. Drain the rice and let sit for at least 30 minutes before cooking. Spread rice into a parchment lined bamboo steamer and steam for around 30 minutes, or until grains are translucent and tender. Remove sticky rice from bamboo steamer and set aside.
- Prepare Mangoes. Peel Mangos and slice into bite-sized chunks or thin slices.
- Make the Sweet Coconut Sauce. Add coconut milk, sugar, and salt to a medium-sized sauce pan. Bring to a boil, then pour half of it into the finished sticky rice.
- Finish the Sweet Coconut Sauce. Whisk together 1/2 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Add slurry to the remaining coconut sauce; stir until thickened (may need to bring to a boil again). To plate, assemble rice and sliced mangoes, then pour finished sauce over. Garnish with additional toppings and serve immediately.
Notes
- You don’t have to use a steamer to cook the rice, although I believe it gives the best results in a fool-proof fashion. Alternatively, use your preferred method to cook the sticky rice (rice cooker, stove-top, etc).
- Red Chili Flakes are a non-traditional topping, but I found that a moderate amount adds a pleasant kick. Traditional toppings include split mung beans and/or toasted white sesame seeds.
Thank you for posting this recipe!! I’ve been wanting this desert for a while!
Hope you’ll like it, Italy! xx
One of my favorite desserts! Thank you!