Mango sticky rice recipe is also known as a wonderful Thai dish that makes a great dessert, breakfast or snack and you can eat it hot or cold. Can be made with short-grain white rice but its best with sticky rice. Allow time to soak the sticky rice overnight.
Heavenly is the only way to describe the classic Thai dessert Khao Niaow Ma Muang. It’s the most famous of all Thai desserts, and so very scrumptious. Be sure to get the right rice for this dessert: you need sticky rice, also known as ‘sweet rice’. The sticky rice is made it in a pot on your stove. Place some fresh mango slices over the sticky rice and smother with the easy coconut milk – pure heaven! If you like mangoes and/or sticky rice, you’re going to love this exotic Thai dessert.
- 14-oz can coconut milk
- 1 cup sweetened condensed milk
- 1 cup sweetened shredded coconut, divided
- 4 cups cooked Jasmine rice
- 3 ripe mangoes
- In a small pot, bring the coconut milk, sweetened condensed milk, and a ½ cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
- While the sticky rice sits, slice the mangoes and remove the skin.
- Spread the remaining ½ cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
- To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!