Sweet-temptation:-how-to-prepare-the-perfect-mango-sticky-rice

Learn How To Make Mango Sticky Rice

Originating in Thailand, this fruity dessert puts deliciously ripe mango together with creamy coconut-infused sticky rice, making for a refreshing palate cleanser that has gained popularity around the world.


Sticky rice is a common component of many Asian desserts, but it’s the addition of freshly cut cubes of mango that makes this dish so popular.

The much anticipated mango season

Cultivated across South-East Asia, mango trees produce fruit once a year and feature in traditional dishes throughout the region.

Thailand’s short mango season takes place during the country’s hottest months, from April through to June, and as a result the sunshine-yellow fruit (called mamuang in Thai) regularly makes an appearance at celebratory Songkran meals that take place to mark the beginning of the Thai New Year.

How to pick your fruit

A word of warning: while an unripe mango can be put to good use in an Indian-inspired chutney, it isn’t going to work in this dessert so please don’t waste your skillfully prepared sticky rice by pairing it with anything less than juicy, fragrant chunks of mango.

To make things easier, there are a few simple-to-follow rules when it comes to picking the perfect mango:

  • Feel: The fruit should be soft but not mushy, and the skin might have a few brown speckles. Those with shriveled or wrinkled skin will probably be past their best.
  • Shape: Ideally the mango should be full, plump and rounded.
  • Smell: You are looking for a sweet, fragrant and fruity aroma. If you detect a sour note, it’s likely the mango is over-ripe.
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Recipe: Mango sticky rice temptation

This recipe doesn’t take long to prepare, but remember you will need to soak the sticky rice overnight first. To avoid waste, you can freeze any coconut cream you do not use.

Serves six

Ingredients

  • 300g sticky or glutinous rice
  • 250ml coconut milk
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 2–3 ripe mangoes, cut into cubes
  • 2–4 tablespoons coconut cream
  • 1 tablespoon toasted sesame seeds
  • Banana leaves, to serve (optional)

Method

  1. Soak the sticky rice in cold water for at least three hours, or overnight if you have the time.
  2. After soaking, drain the rice and rinse thoroughly.
  3. Line a rice steamer with a clean cloth and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Set aside in a bowl.
  4. Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Be sure it doesn’t boil.
  5. Stir in the salt and pour the mixture over the cooked rice. Stir gently and set aside to cool.
  6. Line your serving dishes with squares of banana leaf and spoon a mound of rice onto each. Top with the mango cubes, pour over the coconut cream and sprinkle with sesame seeds.

Learn how to make tiramisu trifle here.

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