Mango with Sticky Rice
This is likely one of, if not the most popular Thai desserts outside of Thailand. Sweet, ripe, juicy mango paired with coconut infused sticky rice is as tropical and delicious as it gets. If you’re not familiar with how to cook sticky rice, click on the link below to my tips on how to cook sticky rice. Alternatively, if you’re too lazy to try it out, you can always go to your nearby Thai, Laotian or Cambodian restaurant and pick up a side order of sticky rice then make the rest of this recipe. The key here is to gauge the right amount of coconut milk mixture to add to the sticky rice. If you’re using days old sticky rice, you’ll want to adjust this recipe to use more of the coconut milk mixture and allow the mixture to seep into the sticky rice for at least an hour before serving. If you’re using newly cooked sticky rice, you want to make sure to allow the sticky rice to cool down to room temperature before serving. Also, the star of this Thai dessert is the mango so make sure not to skimp on the quality of the fruit.
2 cups cooked sticky rice at room temperature
1 1/2 cups coconut milk
1/4 teaspoon salt
3 teaspoons sugar
1 large ripe mango peeled and sliced
In a small pot, bring the coconut milk to boil on high heat. Add the salt and sugar, stirring until dissolved. Remove from heat and cool for a few minutes.
On serving plates, assemble 1/2 a cup of cooked sticky rice per serving. Spoon the coconut milk evenly over each serving of sticky rice. Layer the mango slices on top. Serve immediately.