House of Asia > Recipes > Classic Mango Sticky Rice – recipe by Martyna Chomacka

Mango sticky rice by Martyna Chomacka House of Asia

Classic Mango Sticky Rice – recipe by Martyna Chomacka

20 min

4 servings

mild

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Addictive Mango Sticky Rice from Martyna ChomackaThe best Thai dessert, made by the finalist of the 7th season of MasterChef Polska, is sweet, salty, and a little bit sour—perfect!

Thailand 15-30 minutes

Ingredients

• 400ml House of Asia Coconut Milk 12-14%

• 450 g Alphonso mango pulp without added sugar QF Quality Food

• 1 cup of sticky rice (glutinous type, special for mango sticky rice, or if we can't find it, we can use arborio or sushi rice)

• 1 lime

• 1 mango

• 4-5 tablespoons of coconut or brown cane sugar

• Vanilla sugar or a tablespoon of vanilla extract

• a pinch of salt or a teaspoon of miso paste

• a spoonful of white sesame seeds

A method of preparing

1. Cover the rice with cold water and let it sit for an hour or overnight. Then rinse under running water and cook, preferably by steaming.

2. While the rice is cooking, pour the coconut milk, sugar, vanilla sugar, and lime juice into a small pot. Once it boils, add a generous pinch of salt to taste. The milk sauce should be primarily sweet, then salty and slightly sour.

3. Transfer the cooked rice to a large bowl, pour in the coconut milk, and mix. Then transfer to small bowls and set aside, covered with plastic wrap, for at least an hour to absorb all the liquid.

4. Before serving, slice the mango. Pour a few tablespoons of the mango pulp onto a plate, then top with a portion of rice. Arrange the mango slices around the plate, and sprinkle with toasted sesame seeds. Finish with 2-3 tablespoons of coconut sauce.