Mango with Sticky Rice
YASSSSSSSS its mango season which means it’s time for this classic Thai dessert all day every day. The sweetness of a ripe mango with a little bit of saltiness of the coconut and sticky rice makes for the perfect combination.
Whenever we are in Thailand during mango season my wife will eat this combination for breakfast, lunch and dinner. It is one of her favorite Thai foods. So we are home in Canada and mango is in season she gets very excited.
However at first we couldn’t find the same mango as the sweet Thai mango and we tried all the different kinds of mango. Yes there is many types of mangoes and the ones we tried just wasn’t sweet enough. We also went to restaurants and ordered the mango sticky rice, it just wasn’t the same because the mango wasn’t sweet.
After lots of trial and error we have found the perfect mango that is sooooo sweet and delicious from Mexico. It’s a type of mango called the “ataulfo” mango. We get ours from Costco and we usually buy 2 boxes. The main trick with this mango is to wait until the skin is a bit wrinkled. If you open it too early it’s not gonna be sweet and it won’t make for a good dessert.
TIP: We leave ours untouched in the box so as not to bruise the fruit.
Next is the sticky rice and the coconut syrup.
Ingredients
Rice with Coconut sauce
(This Recipe will make 10 servings you can divide this recipe in half if needed)
500 g of glutinous rice
200 g of sugar
1/2 tbsp of salt
200 g of AROY-D Coconut Milk
70 g of water
Coconut sauce for topping
110 g of coconut milk
2 pinches of salt
3g of corn starch
Directions
Rice
1. Gently wash the rice so as not to break the grain until the water runs clear.
2. Soak the rice for at least 5 hours or overnight. (the longer you soak the softer your rice will be) Careful handling the rice after soaking because the rice will be really brittle now.
3. Drain the rice and place it in the Steamer, using Cheesecloth as a liner. Steam the rice for 20-30 minutes. If you do not have steamer you can microwave the rice. Here is how to do it with microwave. Drain all the water and add fresh water until it just covered the rice. Microwave with cover for 6 minutes then take it out and gently flip the rice, put it back in the microwave with cover and microwave for another 3 minutes. The different between Microwave and Steamer is that rice is not as firm, sticky rice from steamer is more firm.
4. When rice is almost cooked we can start on our coconut sauce mix
Coconut sauce mix
1. Before pouring coconut milk make sure you shake it well and add water into a pot (do not turn on the stove yet) add sugar and salt. Stir until dissolved
2. Turn on medium low heat and bring the sauce to a boil then remove from heat
Mixing the Rice with Coconut sauce
1. While rice is piping hot move them into a mixing bowl.
2. Pour Coconut sauce over the rice and gently fold the rice until evenly coated. Be careful not to break the rice grains. (If you cook your sticky rice in the microwave put less coconut sauce because it will be too runny if you use all of the sauce). Tips: Mix only how much you are going to eat.
3. Cover and let it sit for 10 minutes
4. Uncover and gently flip the rice so that the top will also absorbed the sauce as well.
5. Cover and let it sit for another 10-20 minutes
This is how wet the rice should be after add the sauce but not to worry after letting it sit for 20 minutes the rice will absorbed all the liquid.
Coconut sauce for topping
1. Over a medium heat. Pour coconut milk in a pot and add salt.
2. Mix corn starch with water
3. when the sauce starting to boil add corn starch mixture into the pot and reduce to low heat. During this time make sure you keep stirring so that the sauce is not lumpy. After the sauce has thicken a little remove from heat and set it aside.
Plating
1. Cut mango and place it on the plate
2. Scoop up some rice and place it right beside mango
3. With table spoon drizzle coconut sauce for topping on top of the rice. 
Here are the items I use for this recipe
There are 2 types of steamer here. Sticky Rice Steamer is only for sticky rice the other type you can use for other stuff as well, when use to cook sticky rice you will need cheesecloth so that rice do not fall through.
