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Mango Sticky Rice with Coconut Sauce and Crispy Mung Beans Recipe

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★★★★★

5 from 135 reviews

Mango and Sticky Rice is a classic Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with ripe, juicy mangoes and topped with a luscious coconut sauce and crunchy toasted mung beans. This tropical treat balances rich coconut flavors with the natural sweetness of mango, making it a refreshing and satisfying dessert.

Ingredients

Scale

Sticky Rice and Mung Beans

  • 1 cup white Thai sticky rice (uncooked)
  • 2 tablespoons split yellow mung beans (yellow moong dal)

Mangoes

  • 3 sweet ripe mangoes (preferably Ataulfo, Honey, or Champagne varieties)

Coconut Syrup for Rice

  • 3/4 cup full-fat unsweetened coconut milk
  • 1/2 teaspoon table salt
  • 1/3 cup + 1 tablespoon granulated sugar

Coconut Sauce

  • 3/4 cup full-fat unsweetened coconut milk (remaining from above can)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon table salt

Instructions

  1. Wash and Soak the Rice: Place the sticky rice in a fine-mesh sieve and rinse under cold water until the runoff is mostly clear. Transfer the rice to a bowl, cover with water, and refrigerate for at least 6 hours or overnight to allow the grains to soften and prepare for steaming.
  2. Cook the Rice: Fill the bottom of a steamer pot with water and bring it to a boil. Line the steamer basket with a damp cheesecloth or thin kitchen towel. Drain the soaked rice thoroughly, spread it evenly inside the cloth-lined steamer basket, then fold the cloth edges over the rice. Cover with a lid and steam on high heat for 18 to 22 minutes, until fully cooked and tender.
  3. Make the Coconut Syrup: While the rice cooks, combine 3/4 cup full-fat coconut milk, 1/2 teaspoon salt, and 1/3 cup plus 1 tablespoon sugar in a small saucepan over medium heat. Stir continuously until the mixture boils, then remove from heat and cover to keep warm.
  4. Combine the Rice and Syrup: Transfer the hot steamed rice to a heatproof bowl. Pour the coconut syrup evenly over the rice and stir well to combine. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 20 minutes. Stir or fold the rice again, cover, and let it rest for another 20 minutes or up to 2 hours before serving.
  5. Reconstitute the Mung Beans: Place the split yellow mung beans in a small saucepan and cover with about an inch of cold water. Bring to a gentle simmer over medium heat, then remove from heat, cover, and let soak for 10 minutes. Drain, rinse under cold water, and pat dry thoroughly with a kitchen towel.
  6. Toast the Mung Beans: Lightly oil a large skillet with a neutral oil and heat it over medium-high. Once hot, add the mung beans and toast, stirring frequently, until they turn golden and fragrant, taking several minutes. Remove the toasted beans to a plate and allow to cool; they will crisp as they cool. Store leftover toasted mung beans in an airtight container for up to 1 month.
  7. Make the Coconut Sauce: In a small saucepan, whisk together the remaining 3/4 cup coconut milk, 2 tablespoons sugar, 1 1/2 teaspoons cornstarch, and 1/4 teaspoon salt until the cornstarch dissolves. Place over medium heat and stir constantly until the sauce thickens to a thick but pourable consistency similar to caramel sauce. If it becomes too thick, thin it with a little water.
  8. Assemble: Divide the coconut sticky rice onto serving plates. Peel and slice the mangoes and arrange them alongside the rice. Drizzle the prepared coconut sauce generously over the rice and mangoes, then sprinkle with the toasted crispy mung beans. Serve immediately and enjoy this delightful Thai dessert.

Notes

  • Use white Thai sticky rice (also called sweet rice or glutinous rice) for the authentic texture; regular jasmine rice is not suitable.
  • Soaking the rice overnight improves the texture and cooking process.
  • If you cannot find yellow mung beans, you may omit them, but they add a traditional crunchy contrast.
  • Steaming the rice with a cheesecloth helps to achieve perfect sticky rice consistency.
  • The coconut milk should be full-fat and unsweetened for a rich and creamy flavor.
  • The coconut sauce will thicken upon cooling; adjust thickness with water as needed.
  • Store any leftover toasted mung beans in an airtight container to maintain crispness.

Keywords: Mango sticky rice, Thai dessert, coconut sticky rice, mango dessert, traditional Thai recipe

Find it online: https://nataliereeve.com/mango-sticky-rice-with-coconut-sauce-and-crispy-mung-beans-recipe/