A dish that is good for the soul and lets us float away while eating. Mango Sticky Rice is a popular dessert from Thailand that you can quickly and easily prepare in your kitchen. Sweet sticky rice meets creamy coconut milk and goes sensationally well with a nicely ripe mango.
Once you’ve tasted it, you’ll never get enough of it. I could eat this delicious dessert every day. No matter if in the morning as breakfast or as a sweet meal in the evening. My recipe for Mango Sticky Rice is in this article.
difficulty: easy | preparation: 10 minutes | cooking time: 30 minutes
Ingredients for 4 persons:
- approx. 100 g sticky rice (you can get it in the Asian supermarket)
- 1 ripe mango
- 300 – 400 ml coconut milk
- 2 tablespoons agave syrup
- some cinnamon & light sesame (optional)
How to make Mango Sticky Rice
First wash the rice grains in a bowl of water and drain them. In Thailand, the sticky rice is soaked overnight in a bowl of water. This makes the consistency even creamier. Whether soaked overnight or not, you now boil the rice in a pot of water. As soon as the water starts to bubble, turn the cooker to medium heat and let the rice simmer for about 15 to 20 minutes until the water is absorbed.
In the meantime, peel and dice the mango. Back to the cooker: when the water in the pot has boiled away, add the coconut milk little by little and let the rice simmer until the rice grains have absorbed it too and a nice creamy consistency is obtained. Finally, refine with agave syrup and serve.
If you feel like it, you can add toppings to the Mango Sticky Rice, such as cinnamon or light sesame seeds.
What is your favourite soul food? Tell me in the comments.
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