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This super popular Thai dessert pairs sweetened coconut sticky rice with delicious ripe mango. It’s such a lovely combination of flavors and textures. Traditionally, sticky rice needs to be soaked for hours but I’ll show you a hack using the microwave so you can make this mango sticky rice recipe in mere minutes. Once you see how easy it is, you’ll want to make it any time mangos are in season.
It was such a pleasure testing out this recipe for mango sticky rice. It instantly brought back these amazing memories of my trip to Thailand from a few years back for our honeymoon. Wandering the streets of Bangkok in hot and humid weather, you would not think this would be a dessert of choice. However, something about the perfectly ripe mangos paired with the rich coconut rice just makes it a delicious snack pretty much any time. Best of all, you could easily find a street vendor selling sweet mango sticky rice for about $1-$2 USD. It was glorious, and my cheapskate foodie stomach was oh so happy.
Making the Sticky Rice
I’ve never had much of a desire to recreate this dish mostly because I found the traditional method of making sticky rice (aka glutinous or sweet rice) a bit cumbersome. The sticky rice requires soaking for hours, and you need to steam the rice just so or risk it becoming total mush. However, when I found Pepper Teigen’s recipe for Microwave Coconut Sticky Rice with Mango, I was very curious. Sticky rice in the microwave? Every instinct told me this could not work. Skeptically, I tried this recipe using the microwave technique and was so amazed. It wasn’t mush. The rice was not undercooked. It was sticky without being too sticky. WHAT WAS THIS SORCERY?
I will not lie to you and say the microwaved version of sticky rice is exactly the same as the traditional soak and steam method. The texture is a little different, and the rice seems to be stickier with the traditional steam version. However, with the time saved from not waiting for the rice to soak or needing special gadgets for steaming, this is still a winner. The small sacrifice in texture is worth it so you can have this easy mango sticky rice in your mouth in only 20 minutes.
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What Type of Mango to Use
For this dish, it’s best to use a ripe mango but be sure it’s not so soft that it won’t stay together when sliced. When you push on the flesh, it should have a little give. The smaller yellow honey mangos work well, and I can easily find them in my area in the summer when they’re in season. Ultimately, you can use whatever mango is in season, and it will be delicious. You could use frozen mangos for this recipe, best fresh is always best.
What Type of Coconut Milk to Use
For this recipe, you will use 13.5 ounces of full-fat coconut milk. Ideally, you want one that states 100% coconut milk in the ingredients without any stabilizers or additives. My favorite coconut milk actually comes in a carton from Aroy-D, which you can find at Asian markets or on Amazon. Another good source for canned coconut milk is Trader Joe’s. What you don’t want to buy is anything that says coconut beverage. That stuff is used as a milk alternative (like almond or soy milk), not for cooking.
Toppings for Mango Sticky Rice
Traditionally, the street vendors in Thailand topped this dessert with toasted yellow mung beans which gave it a nice crunchy contrast. For mine, I topped it with toasted sesame seeds, providing a slightly nutty flavor. Toasted coconut would be another delicious option. Additionally, this dessert is topped with a salted coconut sauce that adds another layer of contrast and sweetness.
Other Recipes You Might Enjoy
- Steak Thai Salad
- Asian Lettuce Wraps
- Salmon Sushi Bake
20 Minute Mango Sticky Rice
This super popular Thai dessert pairs sweetened coconut sticky rice with delicious ripe mango. Traditionally, sticky rice needs to be soaked for hours but I'll show you a hack using the microwave so you can enjoy Thai mango sticky rice in mere minutes. Once you see how easy it is, you'll want to make it any time mangos are in season.
5 from 4 votes
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Prep Time 4 minutes mins
Cook Time 6 minutes mins
Soak Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert, Snack
Cuisine Asian, Thai
Servings 4 people
Equipment
Microwave (Mine is 1000 watts)
Ingredients
For mango sticky rice
- 1½ cups sticky rice
(also called glutinous or sweet rice) - 1¾ cups boiling water
- 1¾ cups coconut milk, divided (equivalent to a 13.5 ounce can)
- ¼ cup plus 3 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon corn starch
- 1-2 ripe honey mangos, peeled and cut into thin slices
- 1½ teaspoons sesame seeds (optional)
Instructions
Gather the ingredients.
In a medium to large microwave-safe bowl, pour in sticky rice. Fill the bowl with water and run your hand through the rice to wash it. Pour out water and repeat two more times or until the water runs clear.
Drain the water from the rice thoroughly using a colander. Next, pour the boiling water over the rice and let it sit uncovered for 10 minutes.
While you wait for the rice to soak, prepare the coconut mixture. In a saucepan, combine 1¼ cup coconut milk (leave the remaining ½ cup coconut milk for the coconut sauce) with ¼ cup sugar. Heat over medium heat until sugar is dissolved. Turn off the stove and set it aside.
After 10 minutes of letting the rice soak in boiling water, give the rice a stir. Cover the bowl with a microwave-safe plate (or very loosely with plastic wrap so steam can escape). Place in the microwave and heat on high for 3 minutes.
After 3 minutes, carefully take out the bowl and uncover (there will be lots of hot steam, so be careful). Give the rice a stir from the bottom up. Cover again and heat in the microwave for another 3 minutes.
When finished heating, carefully remove the bowl from the microwave, uncover, and stir the rice. Most of the water should be absorbed at this point. If there is still water left after stirring and letting the steam escape, microwave for another 3 minutes.
Pour in the reserved coconut mixture over the rice. Stir it up and set it aside so the rice can absorb the coconut milk.
Prepare the coconut sauce. In the same saucepan, pour in the remaining ½ cup of coconut milk, 3 tablespoons of sugar, salt, and corn starch. Whisk together. Next, turn heat onto medium, and let the mixture come to a boil and thicken.
Now it's time to serve. Place the sticky rice on a serving dish and arrange the sliced mango next to the rice. Sprinkle sesame seeds (optional) on top and spoon over the coconut sauce. Enjoy!
Notes
- Be sure to use full-fat coconut milk for this recipe. Avoid anything called coconut beverage as it’s not typically used for cooking.
- Sticky rice is often packaged as glutinous or sweet rice. Despite the name, the rice is gluten-free.
- The power output of my microwave is 1000 watts. Microwaves will vary. Although I’ve only needed to cook the rice for a total of 6 minutes, you may need to do more or less depending on the wattage on your microwave.
- Traditionally, mango sticky rice is topped with toasted mung beans. You could also top it with toasted coconut flakes.
- Leftover sticky rice can be reheated in the microwave for 30-60 seconds.
Keyword Easy, Quick
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