Best 6 Coconut Milk Sticky Rice With Mangoes Recipes

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Indulge in the tropical flavors of Southeast Asia with our delightful Coconut Milk Sticky Rice with Mangoes, a culinary symphony that combines the richness of coconut milk, the chewiness of glutinous rice, and the vibrant sweetness of mangoes. Embark on a culinary journey with our step-by-step guide to mastering this traditional Thai dessert, ensuring perfect results every time.

Uncover the secrets of creating the perfect coconut sticky rice, from selecting the right variety of rice to achieving the ideal texture and consistency. Learn how to infuse the rice with the aromatic flavors of coconut milk and pandan leaves, resulting in a luscious and fragrant dish. Discover the art of preparing the sweet and tangy mango topping, balancing the tropical sweetness of mangoes with a hint of lime juice.

Elevate your culinary skills with our additional mango-inspired recipes. Experiment with our refreshing Mango Lassi, a yogurt-based beverage infused with the tropical essence of mangoes. Create a delightful Mango Sticky Rice Parfait, layering coconut sticky rice, sweet mango slices, and creamy coconut sauce for a visually stunning and taste-bud tantalizing dessert. Explore the vibrant flavors of our Mango Salsa, a medley of fresh mangoes, tomatoes, cilantro, and red onions, perfect for adding a burst of freshness to your dishes.

Join us on this culinary adventure, where the tropical allure of mangoes and the comforting warmth of coconut sticky rice intertwine to create a symphony of flavors. Let your taste buds embark on a journey through the vibrant streets of Thailand, savoring the authentic flavors of this beloved dessert and its delightful variations.

Let's cook with our recipes!

MANGO WITH STICKY COCONUT RICE (KAO NIAW)



Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms. Tea

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

Steps:

  • Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
  • Scoop rice into a serving bowl and top with mango.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

MICROWAVE COCONUT STICKY RICE WITH MANGO



Microwave Coconut Sticky Rice With Mango image

Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.

Provided by Pepper Teigen

Categories     Dessert     Rice     Mango     snack     Quick & Easy     Wheat/Gluten-Free     Soy Free     Nut     Summer     Dairy Free     Coconut

Number Of Ingredients 8

½ cup unsweetened shredded coconut
1½ cups Thai sticky rice
1 (13.5-ounce) can full-fat coconut milk
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Mint leaves, for garnish (optional)

Steps:

  • In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
  • Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
  • In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
  • Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.

COCONUT STICKY RICE WITH MANGO



Coconut Sticky Rice with Mango image

Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.

Provided by Jet Tila

Categories     dessert

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 5

3 cups (640 grams) Thai sweet rice
2 cups (480 milliliters) canned coconut milk
1 to 1 1/2 cups (240 to 330 grams) granulated sugar
1 teaspoon kosher salt
4 ripe Manila mangoes, peeled and sliced into thin long pieces

Steps:

  • Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
  • Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
  • Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
  • Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
  • Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.

STICKY RICE WITH MANGO



Sticky Rice with Mango image

Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.

Provided by Alex Guarnaschelli

Categories     dessert

Time 10h40m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups glutinous sweet rice
Two 13.5-ounce cans unsweetened, whole coconut milk
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons sesame seeds
1 large mango, slightly underripe, peeled, pitted and cut into 30 thin slices
Zest and juice from 1 small lime

Steps:

  • Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
  • Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
  • In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
  • In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
  • Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
  • Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.

STICKY RICE WITH MANGO-COCONUT SAUCE



Sticky Rice with Mango-Coconut Sauce image

As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 5

2 cups uncooked sweet rice
2 medium mangoes
1 can (13.66 ounces) coconut milk
1/2 cup packed light brown sugar
1/4 teaspoon salt

Steps:

  • Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

STICKY COCONUT RICE, MANGO & PASSION FRUIT



Sticky coconut rice, mango & passion fruit image

With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

Provided by Raymond Blanc

Categories     Dessert, Dinner

Time P1D

Number Of Ingredients 12

250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime
1 ripe mango , peeled, stoned and chopped
juice 1 orange (to give 60ml)
1 tbsp lime juice
50g golden caster sugar
1-2 ripe mangoes , peeled, halved and very thinly sliced
3 passion fruits , halved
small mint leaves
zest 1 lime , cut into julienne strips

Steps:

  • A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
  • Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
  • Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
  • For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.

Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium

Tips:

  • When choosing mangoes for this recipe, look for ripe, firm fruits with a deep yellow color. Avoid mangoes that are green or have bruises or blemishes.
  • To make cutting the mangoes easier, place them in the freezer for 20-30 minutes before slicing.
  • If you don't have a steamer, you can cook the sticky rice in a pot on the stovetop. Just add 1 cup of water to the pot and bring to a boil. Then, reduce heat to low, add the sticky rice, and cover. Cook for 10 minutes, then stir. Continue to cook for another 20 minutes, or until the rice is tender and cooked through.
  • Be sure to use full-fat coconut milk for this recipe. Low-fat or skim coconut milk will not give you the same creamy, rich flavor.
  • If you don't have palm sugar, you can use brown sugar or white sugar as a substitute.

Conclusion:

Coconut Milk Sticky Rice with Mangoes is a delicious and easy-to-make Thai dessert that is perfect for any occasion. With its creamy, sweet, and slightly sticky texture, this dish is sure to be a hit with everyone. If you're looking for a unique and flavorful dessert, give this recipe a try. You won't be disappointed!

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