Mango sticky rice is one of my absolute favorite desserts to get when I go to a Thai restaurant! I mean what more is there to love than an amazingly ripe mango and sweet sticky rice! The only downside is that this dessert is only available when it’s mango season. For this dessert my favorite mango to use is a Champagne mango (also known as an ataulfo mango), however you are totally free to use any of your favorite types of mangoes. With the proper prep, this dessert is so fast and easy to make!
I absolutely love the blue color that Butterfly Pea flowers give to things. While some people will use butterfly pea for drinks, it works amazingly as a natural way to turn things blue. The most interesting things about naturally dyed blue foods is that when you add an acidic element to it, it changes the blue into purple! However mango sticky rice doesn’t have any acidic elements to it so you shouldn’t see that occur when you are making this recipe. However this is all personal preference and it won’t affect the taste of this recipe in any way, so feel free to omit it if you can’t get some.
Tips before making:
- I highly recommend getting a Thai style sticky rice. The grains are a little longer, and I find that they have a much softer texture when cooked with a great chew.
- Use a mango you would eat. Don’t just use any random mango. If it’s not ripe, or a variety that you wouldn't typically enjoy, that means you probably won’t enjoy the dessert as a whole
- If you are allergic to mango (I’m not going to question how you found this recipe) you can totally just make the sticky rice portion, as its just as amazing by itself!
- There’s really no substituting the coconut milk, it’s an absolute must. It goes super well with the mango and provides that extra richness to the dessert.
- It’s imperative to soak for a minimum of 6 hours. it can also be done over night. Be sure not to soak it for too long, or the rice grains can break down. I’ve done a 24 hour soak before because I was busy, but I recommend you use it ASAP after soaking it.
- The butterfly pea leaves are totally optional. You can probably use food coloring as well.
- This recipe can be made in advance. I recommend storing the coconut sauce separate from the rice, and storing the rice in smaller portions. Both can be stored in the freezer up to 2 months. Resteam rice to soften. Only the mangoes cannot be prepared in advance.
- Note that depending on the type of sugar you use, the taste will differ. I have made it with both palm sugar and white sugar and both work exceptionally well.
Thai Mango Sticky Rice
- 1 cup sticky rice/ glutinous rice/ sweet rice
- 1 can 14 oz coconut milk ( I like Aroy D Brand)
- ¼-1/3 cup white sugar or palm sugar
- ⅛ teaspoon salt
- 2 ripe mangoes of your choice I used champagne/ataulfo mangoes
- ¼ cup food grade butterfly pea leaves optional
- 1 tablespoon toasted white & black sesame seeds
- Wash and rinse the rice repeatedly until the water is clear, then soak the rice for 6 hours in cold water or overnight. Make sure there is enough water to cover the rice by about an inch.
- Add in the butterfly pea leaves and steep for about 15-20 minutes. Make sure the leaves are fully submerged in the water. If you want a darker blue, you can add more leaves or steep it longer.
- After you steep the butterfly pea , remove it and discard. Stir the rice around to ensure the water is a uniform color so that the grains can soak it up properly.
- After the rice is done soaking, be sure to strain all the water out. Prepare your steamer of choice with water and let it come to a boil. I personally like to use a bamboo steamer.
- Using a cheese cloth, or parchment paper (with holes) cover the steamer basket and pour in the sticky rice. spread the rice out to create a uniform layer and cover to steam for 15-20 minutes.
- While the rice is cooking, prepare the coconut sauce by heating up the coconut milk, sugar and salt on medium heat in a saucepan or small pot until boil. Stir the mixture until the salt and sugar has dissolved.
- Once the coconut sauce is done, turn off the heat and set it aside.
- Once the rice is cooked, fluff it up a bit and carefully put it into a mixing bowl as it will be very hot. The rice should be soft and chewy and not hard.
- In slow increments, pour half of the coconut milk mixture into the rice. Make sure to mix well after each pour and taste as you go. If the rice is not sweet enough, feel free to put more of the coconut milk mixture in small amounts. The rice may seem liquidy, but as it sits it will thicken.
- Using a serving spoon, plate the rice as you wish and top it with ripe mango of your choice and enjoy! If you want to be fancy, fill a small bowl with the rice and invert it onto a plate! Garnish with sesame seeds if you'd like and drizzle more coconut sauce on top.
I hope you all like the recipe and try it out while mangoes are still in season! If mangoes go out of season, you can definitely eat the rice alone or even try and pair it with other fruits! Please tag me on Instagram if you decide to make it! I would love to see everyones creations!