Mangos with Sticky Rice

Ben and I are always on the lookout for new Thai restaurants to try out. We just found this great little place in our town called the "Thai Pepper".

I was impressed with the food. It was really great. Since Ben liked it I knew it must be good because he is the Thai food expert.

I have been to many Thai restaurants since Ive been married to Ben but this was the first one that had "Mango with Sticky Rice" on the dessert menu. Usually you see fried bananas and things like that but this was different so I tried it.

IT WAS DELICIOUS!!! It had warm coconut milk poured over the whole dish. Yum yum yum. I vaguely remember Bens mom cooking us mangos with brown sticky rice (which I loved) So I am super excited we have a place in town that makes it!!!

I also got online to learn how to make it myself! But I doubt Ill ever find the time :(



Serves 2-4
1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)
1 3/4 cups water
1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water


Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (2.5 to 3 on the dial).
Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. The heat within the rice pot will finish cooking the rice.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes).
Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor.
Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.