Sticky rice with mango

It’s time I tackle this favorite dessert of mine – sticky rice with mango. As it is now the start of mango season, I am inspired to make sticky rice with mango. Mind you, this dessert is available year round and there are shops that specialize only in selling this dessert. You can buy the  cooked sticky rice, which cost about 120 baht per kilogram. It comes with the creamy coconut sauce and you can buy as many mangoes as you want as well. In Phitsanulok, there’s a shop near the Wat Yai temple that sells sticky rice with mango. My manager told me about, and on Saturdays I play tourist and go around the temple, I am always tempted to buy. I got this recipe from Joy’s Thai Food but I’ve made adjustments to suit my taste. I used store-bought coconut milk that comes in tetra packs. It is not as good as fresh coconut milk, though. The mango is just to sweet, perfect for the creamy sticky rice. I should make more again.

I’m sharing this sticky rice with mango recipe to Weekend Herb Blogging # 323, hosted this week by Marta or Viaggiare è un po’ come mangiare.

Directions:

1. After soaking the glutinous rice, cook in rice cooker with equal amount of water.

2. While rice is cooking, prepare the sauce. Mix coconut cream, sugar and salt in a sauce pan and simmer over low heat for 5-10 minutes until thickened.

3. When rice is cooked, add half of the coconut cream sauce to the rice, mix well and leave on “keep warm” button in the rice cooker for about 10 minutes. Reserve the rest of the sauce.

4. Peel ripe mangoes then slice according to preference. Scoop rice on plate, add the sliced mangoes on the side and drizzle with coconut cream sauce.