Sticky rice with mango is a sweet delicious dessert is a firm favourite amongst the Thai who look forward to mango season every year. And it so happens that mango season is April, the time of Songkran (Thai New Year). This delicious and refreshing dessert can be bought from street sellers across the whole of Thailand. It is convenience food at its best. It is no coincidence that mangoes hold significant cultural and religious importance for Southeast Asians, they are found in abundance in the region.
This dish mainly consists of sliced juicy mangoes, glutinous rice (nicely sticky), vanilla, coconut and sugar and sometimes finished with a sprinkling of roasted sesame seeds.
So, if you can’t afford the plane ticket to Thailand this year try this rich and tasty dish. I learnt how to make this in a Thai cookery school in Chiang Mai.
Sweet Sticky Rice with Mango (serves 2-3)
You will need:
- 1 ripe mango, peeled and sliced
- 400g glutinous (sticky) rice (soaked in water for at least 4 hours)
- 240g coconut cream
- 200g sugar
- 1 tsp salt
- 1tbsp sesame seeds, roasted
- 2-3tsp vanilla essence
- 60g coconut milk
- 1tsp vanilla essence
- 1 tbsp sugar
- ¼ tsp salt
- Cook the soaked sticky rice for 10-15 minutes with the vanilla extract.
- Meanwhile mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
- Remove the rice form pan and allow to cool on a wide flat baking tray. Allow to cool for a minute or two.
- Add the rice to the coconut cream mixture and combine well. Leave to rest for at least 10 minutes (but up to two hours would be ideal).
- Boil together the sauce ingredients for 2-3 minutes or until the sugar has dissolved.
- When you are ready to serve, divide the rice between plates or bowls. Arrange the sliced mango on top or besides the rice. Pour the sauce and sprinkle the sesame seeds over the top.
Image taken from Indirect Heat's photostream and used under the Creative Commons License.
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