Mango Sticky Rice
On our recent jaunt around Thailand, I discovered a dish has been invented which brilliantly marries two of my favourite things - mangoes and coconuts. Plus, it’s a pudding, which in itself is also one of my favourite things.
My sister lives in Bangkok now and she could not believe I had never heard of or tried this traditional Thai dessert but she soon put things right. Oh me oh my, it’s so good! Adding a little sugar to the warming of the coconut milk makes it taste as sweet as condensed milk. Drizzled over sticky rice, it’s a glutinous delight.
In further recent discoveries (this time in Sheffield, not Thailand) I bought a tin of vegan condensed milk for no other reason than that I did not know such a thing exists and I wanted to show my support for the invention. I bet Mango Sticky Rice would taste good made with condensed milk. Just dreamin’.
There are many ways to make Mango Sticky Rice your own. Tweak as you see fit. Here’s my take on what fast became my fave holiday pud. A close second to ‘more beer’ which definitely counts as an excellent pudding choice on holiday.
150g sticky rice (also known as sushi rice)
200ml coconut milk
2 tbsp sugar
Pinch of salt
Two ripe mangoes (make sure they are ripe!)
1 tbsp toasted desiccated coconut
Soak the rice in cold water for two hours to get rid of the starch. Rinse and drain.
Steam the rice by placing it in a steamer above boiling water for 30 minutes. Don’t forget to keep an eye on the water so it doesn’t go dry.
After 30 minutes the rice will be sticky and fluffy. Leave to one side.
Heat the coconut milk and sugar until the sugar dissolves. Add salt then stir through the rice.
Slice the mangoes close to the stone so you have the flesh in two halves. Slice or dice, then arrange the mango on the plate next to a mound of rice
Sprinkle with toasted desiccated coconut and any leftover coconut milk / sugar mix.