If this is your first time hearing of Thai Mango Sticky Rice, or if you have just never tried it, you need to GET ON IT. This is easily in my top 5 favorite desserts - definitely because of the simple and perfect flavors, but also because it reminds me of one of my favorite vacations I have ever been on. EVER. After graduating from UCLA in 2017, Ryder and I decided to give ourselves a graduation gift by spending a few weeks traveling all over Thailand. We were there for 15 days and explored Bangkok, Chiang Mai, Phuket, and finished off the trip hopping around the islands. It was truly magical and was one of the most beautiful countries I have ever been to. Highly recommend putting it on your bucket list if you haven't already!! Here are a few favorite pics...
Now, back to the FOOD! We had some pretty darn good food while we were there, and were definitely adventurous when it came to sampling local foods from the night markets and local street vendors. Maybe not our brightest idea, but hey, we survived! Being able to try all of the different street foods was my dream come true because I didn't just have to pick one thing lol. But, no matter where we decided to eat, my only rule was we needed to end our day with mango sticky rice. I was OBSESSED and still am! I can't believe it took me this long to come up with my own recipe...But it's here now and it's perfect! This dessert is very sweet and decadent - but balanced out with the fresh mango, there is truly nothing better. Can't wait to see you all make this dessert and enjoy it as much as I do!
Ingredients:
2 ripe mangoes, peeled & sliced into strips
1 tbsp toasted sesame seeds (optional for garnish)
For the rice:
1 C white rice
½ C water
½ C coconut milk
¼ C sugar
For the sauce:
1 C coconut milk
½ C granulated white sugar
1 tsp vanilla
¼ tsp salt
¼ tsp ground cinnamon (optional)
Directions:
Cook the rice. Place rice, water, coconut milk and sugar into a sauce pot. Stir to combine and place on the stove on medium/high heat. Bring to a boil, then reduce heat to med/low, cover and let simmer for 20-25 minutes.
While the rice cooks, cut your mangoes and prepare the sauce.
In a small sauce pan, combine all sauce ingredients over low heat. You want it to lightly bubble, but not a full simmer. The sauce will thicken as it heats.
If using sesame seeds, add to a small fry pan on medium heat and toast until golden brown and fragrant, about 4-5 minutes.
Once the rice is done, place one scoop of rice into a bowl, top it with sliced mango, a few spoonfuls of the sauce and a sprinkle of toasted sesame seeds. Serve!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3-4
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