Mango coconut sticky rice. This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an Ataúlfo mangoes are a variety from Mexico that are much better than the Tommy Atkins variety usually sold. The sticky rice is made in a pot on your stove. Just place some fresh mango slices over the sticky rice and smother with the easy coconut sauce, and the result is pure heaven!

No meal at the beach town eatery All you need is four simple ingredients—rice, coconut milk, sugar and mango—to prepare this dynamic dessert duo. Glutinous rice is cooked in creamy coconut milk and paired with sweet slices of mango for a delicious, aromatic dessert! But when you take that coconut milk, and basically have a bunch of sticky sweet rice soak it all up so each pellet tastes of sweet creamy coconut, it's complete bliss. You can cook Mango coconut sticky rice using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mango coconut sticky rice

It's 1 cup of Glutinous Rice.
You need 1 of mango.
It's of Coconut Milk.
You need 2 tbsp of condensed milk.
Prepare Pinch of salt.

Mango and sticky rice is one of these favorite foods — a dessert treat I would order whenever I could in Thai restaurants. Mango on Sticky Rice is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand. I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.

Mango coconut sticky rice instructions

Wash and soak rice. Use warm water and soak for about 2 hours..
Cook rice however you'd like, rice cooker is my go to option.
When rice is done, mix condensed milk, and salt. Depending on how moist your rice turns out, add coconut milk so it sticks together but not runny..
You may want to save the rest of your coconut milk in a mason jar..
Slice up your mango and top rice with it, half on each serving. (Makes 2).
Drizzle with more coconut milk (I kind of went overboard, but you really can't go wrong), and serve!.

S., this can be a variation for people without it. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Coconut mango sticky rice is a popular dessert in the Indochina region of Southeast Asia, which includes Thailand, Cambodia, Laos and Vietnam. Then just use your fingers to fan the sliced mango half out a bit and shape it into a curve or a heart and mound the cooked coconut sticky rice next to it. This recipe for Mango Coconut Sticky Rice gives us so many happy feels, not just because of that wonderfully sweet and chewy texture, but because of the use of The secret - taught to us by Apple at Chiang Mai's amazing Basil Cookery School - is to infuse the stickyrice with that pretty-in-pink colour.