Thai Mango Sticky Rice
Classic Thai dessert with sweet sticky rice and fresh mango. Creamy coconut sauce brings all flavors together.
Elaboración
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Rinse sticky rice under cold water until water runs clear.
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Cook sticky rice according to package directions (typically 20-25 minutes).
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Heat 400ml coconut milk with 100g sugar and 3g salt in a saucepan over medium heat.
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Transfer hot rice to a bowl and pour coconut milk mixture over it. Let sit covered for 10 minutes.
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Heat 200ml coconut milk with 45g sugar and 1.5g salt for sauce. Do not boil.
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Arrange warm sticky rice in center of each plate, place sliced mango on the side.
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Drizzle with coconut sauce and sprinkle with toasted sesame seeds.
Consejos
Use ripe but firm mangoes. Serve warm or at room temperature, not cold.
Notas
Fresh mango is essential. Thai mangoes in summer are ideal.
Nutrición por ración
Preguntas frecuentes
Where can I find sticky rice?
In Asian markets as 'glutinous rice' or 'sweet rice'.
Can I make this ahead?
Yes, prepare 2 hours ahead and keep at room temperature.
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