Mango Sticky Rice with Toasted Sesame Seeds

A classic Thai dessert that's sweet, creamy, and nutty, perfect after a spicy meal like green curry.

Prep Time

15 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.34/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dinner•Dessert

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1cupGlutinous Rice (Sweet Rice)(Also known as sticky rice or sweet rice.)

£1.20

1.5cupsCoconut Milk(Full-fat coconut milk is recommended for the best flavor and texture.)

£1.30

0.3cupSugar(Adjust to taste depending on the sweetness of your mangoes.)

£0.10

0.3teaspoonSalt(Enhances the sweetness.)

2mediumRipe Mangoes(Use ripe and sweet mangoes. Honey or Ataulfo mangoes are excellent choices.)

£2.50

2tablespoonsSesame Seeds(White or black sesame seeds work well.)

£0.25

0.1teaspoonPinch of Salt(For toasting sesame seeds)

Total Cost

£5.35

£1.34 per serving

Instructions

1.
Rinse the glutinous rice under cold water several times until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.
2.
Drain the rice thoroughly. You can cook the rice using a steamer basket lined with cheesecloth for about 20-25 minutes, or until the rice is tender and translucent. Alternatively, you can cook it in a saucepan: add the drained rice to the saucepan with 1 cup of coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
3.
While the rice is cooking, prepare the coconut sauce: In a saucepan, combine the remaining 1/2 cup of coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened (about 5-7 minutes). Do not boil.
4.
While the rice is cooking, toast the sesame seeds: In a small, dry pan over medium-low heat, toast the sesame seeds with a pinch of salt for about 3-5 minutes, stirring constantly, until they are lightly golden and fragrant. Be careful not to burn them.
5.
Once the rice is cooked, gently fold in half of the coconut sauce. Let it sit for 5-10 minutes to absorb the sauce.
6.
Peel and slice the mangoes.
7.
To serve, spoon the sticky rice onto plates, arrange the mango slices alongside, and drizzle with the remaining coconut sauce. Sprinkle with the toasted sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (250g)

455 kcal / 1904 kJ

Carbs

72g

28% of RDA

Fat

18g

26% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

35 g

39% of RDA

Sodium

155 mg

7% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, you can add a pandan leaf to the coconut milk while cooking the rice.

If you don't have time to soak the rice overnight, soak it in hot water for at least 1 hour.

Leftover sticky rice can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

Adjust the sweetness of the coconut sauce to your liking.

Serve warm or at room temperature.

Cooking Equipment

Saucepan

Steamer Basket (optional)

Medium Bowl

Small Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Green Curry with Tofu and Vegetables

A vibrant and flavorful Thai green curry with tofu and your favorite vegetables, perfect for a quick and healthy weeknight dinner.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Fresh Thai Spring Rolls with Peanut-Ginger Dipping Sauce

Light and refreshing spring rolls filled with crisp vegetables and vermicelli noodles, served with a flavorful peanut-ginger dipping sauce.

20 minutes

4 servings

Easy

"These spring rolls offer a light and refreshing contrast to the richness of the green curry. The crisp vegetables and vermicelli noodles provide a different texture, while the peanut-ginger sauce introduces complementary Asian flavors that don't overpower the subsequent curry."

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Chef's Tips

For a richer flavor, you can add a pandan leaf to the coconut milk while cooking the rice.

If you don't have time to soak the rice overnight, soak it in hot water for at least 1 hour.

Leftover sticky rice can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

Adjust the sweetness of the coconut sauce to your liking.

Serve warm or at room temperature.

Mango Sticky Rice with Toasted Sesame Seeds

Ingredients

Instructions