Today we are making this quick mango sticky rice. This quick mango sticky rice is just as delicious as the classic Thai dessert, but without the long preparation time. You make it with leftover rice and coconut milk. Delicious with pieces of fresh mango!
Quick mango sticky rice
20 minutes
What is mango sticky rice?
Mango Sticky Rice, or "Khao Niew Mamuang," is a popular Thai dessert that has gained worldwide fame for its refreshing and tropical flavors. The dish consists of sticky rice served with ripe mango and topped with a sweet coconut milk. The combination of the soft, sticky rice and the sweetness of the mango creates a perfect balance between savory and sweet.
The origin of Mango Sticky Rice is in Thailand, where it is a popular treat, especially in the summer months when mangoes are at their best. This dessert is often associated with festivities and special occasions, but it is also an everyday dish that can be found on the streets or in markets.
What makes Mango Sticky Rice so special is the simplicity of the ingredients that come together in a harmonious flavor experience. Sticky rice is cooked with coconut milk, which creates a rich, creamy texture, while the mango offers a refreshing, fruity counterpart. The dish is often finished with a pinch of salt or toasted sesame seeds, providing a subtle counterpoint to the sweetness.
This dessert is not only popular in Thailand, but is now served worldwide, especially in Asian restaurants, as an exotic and delectable ending to a meal
Making your own mango sticky rice
Making Mango Sticky Rice with leftover rice is a great way to prepare a quick and delicious Thai dessert without spending a lot of time. The key to this dish is using rice that is already done, so you can focus on the flavor and textures that make it so special.
Start by reheating the rice so that it is nice and sticky again, which is essential for the classic "sticky" effect. Next, mix some coconut milk with a little sugar and a pinch of salt in a saucepan. Heat the mixture until the sugar dissolves and stir it into the warm rice. This creates a rich, creamy flavor that goes perfectly with the ripe mango you serve with it.
Cut the mango into thin slices and arrange them nicely next to or on top of the rice. It is best when the mango is well ripe and sweet, which provides the ideal balance with the coconut rice.
Although this dish traditionally requires a bit more preparation, using leftover rice makes it extra easy and quick. It's a perfect way to enjoy a tropical, refreshing dessert, even on busy days.
What you need:
2
300 ml of coconut milk
100 gr leftover rice
1 mango
1 tsp granulated sugar
1 tbsp cornstarch
white sesame seeds
salt
What to do:
1
Place the coconut rice along with the sugar in a saucepan and heat over high heat until the sugar is absorbed.
2
Put half of the mixture in a small bowl and leave the remaining half in the pan. Add the rice to the pan and cook for 5 minutes until the rice has absorbed the coconut milk. Then let cool.
3
Mix the cornstarch with the remaining coconut milk to make a thicker sauce.
4
Cut the mango into pieces.
5
Serve the rice with the mango and coconut sauce. Top with the sesame seeds.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
