Mango coconut sticky rice. Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat. This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants. This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an Ataúlfo mangoes are a variety from Mexico that are much better than the Tommy Atkins variety usually sold.

Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" The sticky rice is made in a pot on your stove, so you don't need a rice cooker. Coconut milk and brown sugar add delicious flavor to both the rice and the sauce. Mangoes are finally in season in Canada so today we are super excited to share with you a delicious Thai dessert that's very popular. You can cook Mango coconut sticky rice using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mango coconut sticky rice

You need 1 cup of Glutinous Rice.
Prepare 1 of mango.
Prepare of Coconut Milk.
It's 2 tbsp of condensed milk.
It's Pinch of salt.

For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top. My love affair with sticky rice began long ago at my all-time favorite Thai restaurant, Spice and Rice, in La Jolla, California. No meal at the beach town eatery All you need is four simple ingredients—rice, coconut milk, sugar and mango—to prepare this dynamic dessert duo. Mango and sticky rice is one of these favorite foods — a dessert treat I would order whenever I could in Thai restaurants.

Mango coconut sticky rice instructions

Wash and soak rice. Use warm water and soak for about 2 hours..
Cook rice however you'd like, rice cooker is my go to option.
When rice is done, mix condensed milk, and salt. Depending on how moist your rice turns out, add coconut milk so it sticks together but not runny..
You may want to save the rest of your coconut milk in a mason jar..
Slice up your mango and top rice with it, half on each serving. (Makes 2).
Drizzle with more coconut milk (I kind of went overboard, but you really can't go wrong), and serve!.

I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U. S., this can be a variation for people without it. Coconut mango sticky rice is a popular dessert in the Indochina region of Southeast Asia, which includes Thailand, Cambodia, Laos and Vietnam. Then just use your fingers to fan the sliced mango half out a bit and shape it into a curve or a heart and mound the cooked coconut sticky rice next to it.