Mango Sticky Rice Recipe
Indulge in the tropical paradise of Mango Sticky Rice, a beloved Thai dessert that tantalizes taste buds with its sweet, creamy, and aromatic allure. Traditionally enjoyed during the summertime when mangoes are at their peak, this dessert is a delightful blend of rice, salt, vanilla essence, corn flour, juicy mangoes, coconut milk, and Nestlé MILKMAID. This culinary masterpiece captures the essence of Thailand's vibrant flavours and cultural richness in every spoonful!
About Our Recipe
Forget spending long hours in the kitchen! Our Mango Sticky Rice recipe brings the authentic taste of Thailand to your kitchen with a touch of modern convenience with Nestlé MILKMAID. This condensed milk adds a luscious creaminess and a hint of caramel sweetness to the rice, enhancing its flavour profile and providing a luxurious texture that melts in your mouth.
Imagine rice bursting with coconut aroma, nestled beside slices of perfectly ripe mangoes. Each bite is a luxurious blend of textures and tastes - the soft sweetness of the rice, the juicy tang of the mango, the creamy richness of the coconut sauce, and the warm notes of vanilla essence.
With each bite, savour the harmony of flavours and textures - the sticky rice enveloped in creamy sweetness, complemented by the juicy freshness of mangoes. Our Thai Mango Sticky Rice recipe with Nestlé MILKMAID is a celebration of summer's bounty, inviting you to indulge in a taste of paradise with every spoonful.
Explore more mango treats perfect for cooling off in the summer, including Mango Kulfi, Mango Cheesecake and Mango Ice Cream. We have easy recipes for all of them.
- Servings - 4
- Preparation - 15 Min
- Cooking - 20 Min
Ingredients for Mango Sticky Rice
- 1 Nestlé MILKMAID Mini
- 1/3 cup Maggi Coconut Milk Powder
- 1 cup Raw Rice
- 3 cups Warm Water
- 1/4 tsp Salt
- 1 tsp Vanilla Essence
- 2 tsp Corn flour
- 2 Ripe Sliced Mangoes
How to make Mango Sticky Rice
- Step 1: For Sweet Rice - Wash the rice well. Mix 25 gms coconut milk powder in 2 cups warm water. Add rice and salt and cook in the pressure cooker for 5 minutes on a low flame after the first whistle. Once done, add vanilla essence and mash the rice well.
- Step 2: For Coconut Sauce - In a bowl, mix the remaining 25 gms of coconut milk powder, 1 cup warm water, Nestlé MILKMAID, and corn flour. Heat in a pan until the mixture thickens.
- Step 3: Add the coconut sauce to the cooked rice along with chopped mangoes. Mix well, place in a serving bowl and refrigerate. Place some mango slices over the rice and serve!
Tips to make Mango Sticky Rice
- Wash the sticky rice in cold water until clear to remove excess starch.
- Cook the rice over low heat to ensure it's fully cooked.
- Use fresh mangoes in the Mango Sticky Rice recipe for the best flavour.
- Enjoy the dish either warm or chilled, depending on your preference.
- If desired, you can add sesame seeds, toasted coconut flakes, or extra coconut cream to the above Mango Sticky Rice recipe and garnish with them.
FAQs on Mango Sticky Rice
1. Can I use canned mango for preparing the Mango Sticky Rice recipe?
Fresh mango is the best option for the Thai Mango Sticky Rice recipe, but if fresh mango is not available, you can use canned mango.
2. How do I know when the rice is properly cooked?
Usually, cook rice until it's tender and sticky. However, you can check by pressing a grain of rice between your fingers - it should be soft but still have some texture.
3. How long can I store Mango Sticky Rice in the refrigerator?
You can store Thai Mango Sticky Rice in the refrigerator for up to three days. It's best to store the rice and mango apart and then combine them whenever you want to eat.
4. Do I need to reheat Mango Sticky Rice?
If you put rice in the refrigerator, it'll get hard. To make it soft again, put it in a microwave-safe container, sprinkle water over it, cover it, and microwave for 30-45 seconds. This will steam it and restore its texture.