Thai Mango Sticky Rice (vegan, gluten-free)
Thai mango sticky rice was my favorite dessert as a kid. It was probably one of the few desserts my mom would make. The Thai sticky rice soaked in a sweet coconut sauce with juicy mangoes is just amazing. It’s a simple, sticky, sweet, and salty dessert made with only a few ingredients.
My mom would make this all the time when we were little and it was everyone’s favorite. She cooked it the authentic way in a Thai steamer, but a regular steamer works too. You just need to make sure to use a fine cheesecloth or line the bottom with parchment paper if using a regular steamer.
To make this dessert, you need to use Thai sticky rice, also known as glutinous rice. Don’t worry, it is gluten-free, despite it saying “glutinous”. Make sure it is the Thai long grain sticky rice too (not the short grain Japanese version) for the most authentic texture. Regular rice won’t be the right texture, so please don’t sub that for the sticky rice.
This authentic Thai mango sticky rice is so nostalgic, comforting, and just so delicious. All the textures from the sticky, creamy coconut rice, to the sweet juicy mangoes, and then the nutty topping makes this dessert one of a kind.
If you make this Thai mango sticky rice, tag me @nutsaboutgreens on Instagram so I can see your creations!
Thai Mango Sticky Rice (vegan, gluten-free)
Ingredients
- 1 cup uncooked sticky rice or glutinous rice (rinsed and soaked overnight)
- 1 can full fat coconut milk
- 1/3 cup + 1 Tbsp pure organic cane sugar
- 1/2 tsp sea salt
- 1 tsp cornstarch
- 2 Tbsp water
- 2-3 ripe mangoes, peeled and sliced
Garnish/Topping
- 1 Tbsp dry roasted peanuts, crushed
- 1/2 Tbsp sesame seeds
- 1 tsp pure organic cane sugar
- 1/8 tsp sea salt
Instructions
- Rinse rice very well. Soak rice overnight or for at least 8 hours. Drain and rinse the rice. Place rice in a steamer pot with parchment paper underneath or on a thin cheesecloth. Steam for 20-25 minutes on medium heat. Until rice is translucent and still chewy.
- Make the coconut milk sauce. Add coconut milk, sugar, and salt to a small pot over medium heat. Stir frequently until it comes to a light boil. Turn heat to low and continue stirring until sugar is dissolved. Take out 3/4 cup of the the coconut sauce and set aside.
- Mix the cornstarch and water together in a small bowl and add it to remaining sauce in the pot. Bring to a simmer and simmer until sauce thickens a little bit, about 2-3 minutes. It’s not a super thick sauce, just thick enough to coat the back of a spoon. This will be used for the topping later.
- Transfer rice to a bowl. Pour the reserved 3/4 cup of the coconut sauce over the rice and mix until evenly combined. Loosely cover with a towel and let it sit for 15 minutes for the rice to absorb the coconut milk.
- Make the garnish by combining the crushed peanuts, sesame seeds, sugar, and salt in a small bowl.
- To serve, scoop some rice onto a plate and add sliced mangoes on the side. Drizzle thickened coconut sauce over the rice and sprinkle some of the garnish on top. Enjoy warm! Best when eaten fresh.
