Mango sticky rice desserts are a perfect way to savor Thai flavors in summer. They include classic mango sticky rice, coconut mango sticky rice pudding, and innovative options like mango sticky rice spring rolls and cakes. Other delicious variations feature mango sticky rice parfaits, smoothie bowls, tropical fruit salads, as well as chocolate brownies and spicy tarts. Each dessert creatively combines sweet mango with creamy coconut sticky rice. More delightful innovations await those intrigued by these tropical treats.
Classic Mango Sticky Rice
Mango Sticky Rice is a beloved Thai dessert that perfectly captures the essence of summer with its combination of sweet mangoes and creamy coconut sticky rice.
This delightful dish is ideal for those who enjoy fresh fruits and coconut flavors, making it a favorite among both kids and adults.
With a preparation time of about 30 minutes, plus some chilling time, it’s a fantastic treat for warm days, potlucks, or as a special dessert after a meal.
Ingredients:
- 1 cup glutinous (sticky) rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans (optional, for garnish)
Cooking Instructions:
- Rinse the glutinous rice under cold water until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight for the best texture.
- Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel.
- Steam the rice for about 25-30 minutes until it becomes tender and sticky.
- While the rice is steaming, prepare the coconut sauce by combining the coconut milk, sugar, and salt in a saucepan over medium heat.
- Stir until the sugar is dissolved, but do not allow it to boil.
- Once the rice is cooked, transfer it to a large bowl and add about 1 cup of the coconut sauce to the warm rice.
- Gently mix to combine, then cover and let it sit for about 15-20 minutes to allow the flavors to meld.
- To serve, place a portion of the sticky rice on a plate, add sliced mango on the side, and drizzle additional coconut sauce over the top.
- Garnish with sesame seeds or mung beans if desired.
Variations and Tips:
- For a richer flavor, you can add a few pandan leaves while cooking the rice or infuse the coconut sauce with a bit of vanilla.
- If you prefer a coconut cream topping, reserve some of the coconut milk sauce before mixing it into the rice and heat it on low until thickened, then drizzle on top.
- Use different fruits such as coconut or jackfruit for a twist.
- To make it a full meal, consider serving with a scoop of ice cream on the side for an indulgent combo.
Coconut Mango Sticky Rice Pudding
Coconut Mango Sticky Rice Pudding is a delightful and indulgent dessert that beautifully combines creamy coconut milk and ripe, sweet mangoes with chewy sticky rice. This dish is perfect for warm summer evenings or as a rejuvenating end to any meal.
It serves well for family gatherings, potlucks, or a sweet treat any time you need a little pick-me-up. With a preparation time of about 30 minutes plus cooling time, it’s a relatively quick dessert that can impress guests or satisfy your sweet tooth.
Ingredients:
- 1 cup glutinous rice (sticky rice)
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, sliced
- 1 tablespoon toasted sesame seeds or shredded coconut for garnish (optional)
Cooking Steps:
- Rinse Rice: Start by rinsing the glutinous rice under cold water until the water runs clear. This helps remove excess starch.
- Soak Rice: Soak the rice in water for at least 3 hours or ideally overnight. Drain the rice after soaking.
- Cook Rice: Steam the drained rice in a steamer lined with cheesecloth or muslin for about 20-25 minutes, until the rice is tender and slightly sticky.
- Prepare Coconut Sauce: While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.
- Mix Rice and Sauce: Once the rice is done cooking, transfer it to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice, mix gently, and let it sit for 10-15 minutes to absorb the flavor.
- Serve: Serve the sticky rice pudding warm or at room temperature, topped with fresh mango slices and drizzled with the remaining coconut sauce. Sprinkle with toasted sesame seeds or shredded coconut if desired.
Variations and Tips:
- Add Mango Puree: For an extra burst of mango flavor, blend a portion of the mango into a puree and mix it into the coconut sauce before drizzling over the rice.
- Use Different Fruits: Besides mango, you can experiment with other tropical fruits like kiwi, pineapple, or passion fruit for a unique twist.
- Chill for a Cold Dessert: If you prefer a colder dessert, chill the sticky rice pudding in the refrigerator for a couple of hours before serving.
- Vegan Option: Confirm all ingredients are vegan-friendly. Most coconut milk and sugar varieties are, but always check labels if you have dietary restrictions.
Mango Sticky Rice Spring Rolls
Mango Sticky Rice Spring Rolls are a delightful and invigorating dessert that combines the traditional flavors of Thai mango sticky rice with the fun and portability of spring rolls.
This innovative treat is perfect for summer gatherings, picnics, or a light dessert for any occasion. The preparation time is approximately 30 minutes, making it a quick and enjoyable endeavor for both novice and experienced cooks.
Ingredients:
- 1 cup glutinous rice (sticky rice)
- 1 ripe mango, peeled and sliced
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 10-12 spring roll wrappers
- Toasted sesame seeds or shredded coconut (for garnish)
- Fresh mint leaves (for garnish)
- Water (for sealing the spring rolls)
Instructions:
1. Prepare Sticky Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours (or overnight if possible).
Drain the rice, then steam it for about 20-25 minutes until tender and sticky.
2. Coconut Sauce: In a small saucepan, heat the coconut milk, sugar, and salt over medium heat. Stir until the sugar is completely dissolved.
Remove from heat and set aside about 1/4 cup of this mixture for drizzling on the finished spring rolls.
3. Combine: Once the sticky rice is cooked, transfer it to a bowl and mix in the remaining coconut sauce. Let it cool slightly.
4. Assemble the Spring Rolls:
- Take a spring roll wrapper and lay it flat on a clean surface.
- Place about 2 tablespoons of the sticky rice filling in the center, add a few slices of mango on top.
- Fold the bottom of the wrapper over the filling, and then fold in the sides, rolling it up tightly.
- Use a little water to seal the top edge of the wrapper.
- Repeat this process until all ingredients are used.
5. Serve: Arrange the spring rolls on a platter. Drizzle the reserved coconut sauce over the top.
Garnish with toasted sesame seeds or shredded coconut and fresh mint leaves.
Variations and Tips:
- Filling Options: You can add other fruits, such as strawberries or bananas, to the mango or use them alone for a fruity flair.
- Serving Suggestions: Serve with extra coconut sauce on the side for dipping or garnish with a sprinkle of sesame seeds or crushed peanuts for added texture.
- Crispy Version: For a crispy version, you can pan-fry the spring rolls in a bit of oil until golden brown after assembly.
Drain on paper towels before serving.
– Vegetarian/Vegan: This recipe is naturally vegetarian and vegan-friendly, making it suitable for a variety of dietary preferences.
Mango Sticky Rice Cake
Mango Sticky Rice Cake is a delightful dessert that combines the rich flavors of coconut, sweet mango, and glutinous rice in a unique cake form. This dish captures the essence of traditional Thai flavors, making it ideal for tropical-themed parties, summer gatherings, or simply a sweet treat to satisfy your cravings.
Preparation takes about 30 minutes, plus chilling time, making it a relatively quick dessert to whip up.
Ingredients:
- 1 cup glutinous rice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans (for garnish, optional)
- Banana leaves or plastic wrap (for lining the mold)
Cooking Instructions:
- Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best results.
- Steam the Rice: Drain the soaked rice and place it in a steamer lined with banana leaves or cheesecloth. Steam for about 20-25 minutes, or until the rice is tender and sticky.
- Prepare the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, but do not bring it to a boil. Reserve about 1/4 cup of the coconut sauce for topping.
- Combine Rice and Coconut Milk: Once the rice is cooked, transfer it to a mixing bowl and pour the remaining warm coconut sauce over the rice. Stir gently to combine, ensuring all the rice is well-coated. Allow it to cool slightly.
- Create the Cake Layer: Line a cake pan with banana leaves or plastic wrap for easy removal. Pack the sticky rice mixture into the prepared pan, spreading it out evenly. Press down firmly to create a solid layer.
- Chill: Cover the mold and refrigerate for at least 2 hours, or until completely set.
- Serve: Once chilled and firm, remove the rice cake from the mold and cut it into squares. Arrange the mango slices on top or beside the cake. Drizzle with reserved coconut sauce and sprinkle with sesame seeds or mung beans for garnish, if desired.
Variations and Tips:
- Add Flavor: For an extra flavor boost, consider adding a few drops of pandan extract to the coconut sauce for a fragrant twist.
- Fruit Options: Besides mango, you can experiment with other fruits, such as strawberries or kiwi, to accompany the sticky rice cake.
- Serving Suggestion: This dessert pairs wonderfully with a side of coconut ice cream for an indulgent treat.
- Time Saver: If short on time, you can use instant glutinous rice as a quicker alternative; just follow the package directions for cooking.
Thai Mango Sticky Rice Parfait
Thai Mango Sticky Rice Parfait is a delightful twist on the traditional Thai dessert, combining creamy coconut sticky rice and luscious ripe mangoes in a charming layered presentation. This dessert is ideal for warm summer days or special occasions, appealing to both mango lovers and fans of Thai cuisine. The entire preparation time is about 30 minutes, making it a quick but impressive treat for family gatherings or dinner parties.
Ingredients:
- 1 cup glutinous or sticky rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 ripe mangoes, peeled, pitted, and sliced
- ½ cup toasted sesame seeds or shredded coconut (for garnish)
- Fresh mint leaves (for garnish)
Cooking Steps:
- Prepare the Sticky Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight for the best results.
- Cook the Rice: Drain the soaked rice and steam it in a bamboo or metal steamer for about 30 minutes, or until it becomes tender. If you don’t have a steamer, you can use a pot with a steaming rack.
- Make the Coconut Sauce: While the rice is cooking, heat the coconut milk in a saucepan over medium heat. Stir in the sugar and salt until dissolved, but do not boil. Reserve about ½ cup of the coconut milk for drizzling later.
- Combine Rice and Coconut Milk: Once the rice is cooked, transfer it to a mixing bowl. Pour the warm coconut sauce over the sticky rice and mix gently, allowing it to soak for about 15-20 minutes.
- Layer the Parfait: In serving glasses or bowls, start by spooning a layer of the coconut sticky rice, followed by a layer of sliced mango. Repeat the layering process until the glasses are filled, finishing with a top layer of mango.
- Garnish and Serve: Drizzle the reserved coconut milk over the top, and sprinkle with toasted sesame seeds or shredded coconut. Add a few mint leaves for a pop of color. Serve immediately or chill for an hour before serving.
Variations and Tips:
- Vegan Option: This dessert is already vegan; however, verify the sugar used is vegan-friendly.
- Fruit Variations: You can mix in other tropical fruits such as kiwis, bananas, or strawberries for added flavor and variety.
- Dairy-Free Cream Options: For a creamier texture, feel free to add a dollop of dairy-free whipped cream between the layers.
- Make Ahead: The sticky rice can be prepared a day ahead and stored in the refrigerator. Just reheat it slightly before assembling the parfait.
- Presentation: Use clear glasses to show off the beautiful layers or serve it in small bowls for a more rustic look.
This Thai Mango Sticky Rice Parfait is a superb way to enjoy a classic dessert in a new form while celebrating the fresh tastes of summer!
Grilled Mango Sticky Rice Skewers
Grilled Mango Sticky Rice Skewers are a delightful twist on the traditional Thai dessert, combining the sweetness of ripe mangoes with the creaminess of sticky rice. This dish is perfect for summer gatherings, barbecue parties, or just as a special treat for family and friends. With a preparation time of about 30 minutes and grilling time of approximately 10 minutes, these skewers are easy to make and will impress anyone who tries them.
Ingredients:
- 2 cups glutinous rice
- 2 ripe mangoes, peeled and cut into thick slices
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- Sesame seeds or shredded coconut for garnish
- Skewers (soaked in water if using wooden skewers)
Cooking Steps:
- Prepare the Sticky Rice: Rinse the glutinous rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight. After soaking, drain the rice.
- Cook the Rice: Steam the drained rice in a bamboo steamer or a heatproof dish over a pot of simmering water for about 20-30 minutes until tender.
- Make Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Heat gently, stirring until the sugar is dissolved. Remove from heat.
- Combine Rice and Coconut Sauce: Once the rice is cooked, transfer it to a large bowl. Pour about ¾ of the coconut sauce over the sticky rice and mix well to combine. Let it sit for about 10 minutes for the flavors to meld.
- Assemble Skewers: Take a handful of the sticky rice and mold it into a rectangular shape. Slide it onto a skewer, followed by a slice of mango, and repeat until the skewer is filled. You can alternate sticky rice and mango slices as desired.
- Grill the Skewers: Preheat your grill to medium heat. Place the skewers on the grill and cook for about 2-3 minutes on each side or until the rice is slightly crispy and has grill marks.
- Serve: Drizzle the remaining coconut sauce over the grilled skewers and sprinkle with sesame seeds or shredded coconut for garnish. Serve warm.
Variations and Tips:
- Fruit Alternatives: Besides mango, you can also use other fruits like peach, pineapple, or banana for a different flavor profile.
- Sweetness Adjustments: Adjust the sugar in the coconut sauce according to your personal preference for sweetness.
- Coconut Cream: For a richer flavor, you can substitute some of the coconut milk with thick coconut cream.
- Chill Before Serving: These skewers can also be prepared ahead of time and served chilled for a revitalizing treat.
- Skewer Prep: If using wooden skewers, soaking them in water for at least 30 minutes helps prevent them from burning on the grill.
Mango Sticky Rice Ice Cream
Mango Sticky Rice Ice Cream is a delightful frozen dessert that harmoniously combines the creamy texture of coconut milk, the sweetness of ripe mangoes, and the chewy goodness of sticky rice. This invigorating treat is perfect for warm summer days and will delight anyone who enjoys tropical flavors or seeks a sweet end to a meal.
With a preparation time of about 30 minutes plus a freezing period, it’s a relatively easy dessert to make that can impress your family or guests.
Ingredients
- 1 cup glutinous (sticky) rice
- 1 ½ cups coconut milk
- ½ cup sugar
- 1 ripe mango, peeled and diced
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional, for a creamier texture)
- Sesame seeds or mung beans (for garnish, optional)
Cooking Steps
- Begin by rinsing the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 3-4 hours (or overnight for best results).
- After soaking, drain the rice and steam it in a steamer basket lined with cheesecloth for about 20-25 minutes until it becomes tender and sticky.
- While the rice is steaming, prepare the coconut sauce. In a saucepan, combine coconut milk, sugar, and salt. Heat it over low heat, stirring until the sugar is dissolved. Allow it to cool slightly.
- Once the sticky rice is cooked, transfer it to a mixing bowl. Pour half of the coconut mixture over the hot rice and stir to combine. Let this mixture sit for about 30 minutes to absorb the flavors.
- In a blender, combine the mango with the remaining coconut milk mixture and optionally add cornstarch for a creamier texture. Blend until smooth.
- Mix the coconut-infused sticky rice with the mango-coconut blend until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze it for about 4-6 hours, stirring every 30-60 minutes to achieve a smoother texture.
- Once the ice cream is fully frozen, scoop it into bowls and top with extra diced mango and sesame seeds or mung beans for added texture.
Variations and Tips
- For a vegan-friendly alternative, verify that the sugar used is unrefined and does not contain animal products.
- If fresh mango is not available, you can use frozen mango chunks or mango puree.
- Add a splash of vanilla extract in the coconut sauce for an extra layer of flavor.
- If you prefer a heartier ice cream base, consider adding a few spoonfuls of crushed nuts like cashews or almonds.
- Make the process easier by preparing the sticky rice a day ahead and letting it chill in the refrigerator before blending with the mango.
Enjoy this tropical twist on a classic dessert that is sure to become a favorite!
Mango Sticky Rice Smoothie Bowl
Mango Sticky Rice Smoothie Bowl is a delightful fusion of the traditional Thai dessert, mango sticky rice, transformed into a revitalizing and nourishing smoothie bowl.
Ideal for hot summer days, it serves as a perfect breakfast, snack, or light dessert, satisfying your sweet tooth while packing in nutrients. The preparation time is approximately 15 minutes, making it a quick and easy option for those who enjoy a vibrant and healthy treat.
Ingredients:
- 1 cup glutinous (sticky) rice, cooked
- 1 ripe mango, diced
- 1 cup coconut milk
- 1-2 tablespoons honey or agave syrup (to taste)
- 1 banana, sliced
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Toppings: additional mango slices, toasted coconut flakes, sesame seeds, or chopped nuts
Cooking Steps:
- Start by cooking the glutinous rice according to package instructions. Once cooked, let it cool slightly.
- In a blender, combine the cooked sticky rice, diced mango, coconut milk, honey or agave syrup, banana, vanilla extract, and salt. Blend until smooth and creamy. If the mixture is too thick, add a little more coconut milk to reach your desired consistency.
- Pour the smoothie mixture into a bowl and top it with your desired toppings such as additional mango slices, toasted coconut flakes, sesame seeds, or chopped nuts.
- Serve immediately, enjoying the creamy and tropical flavors!
Variations and Tips:
- For an extra nutritional boost, add a handful of spinach or kale to the smoothie before blending.
- Experiment with different fruits, such as pineapple or kiwi, for a unique flavor combination.
- If you prefer a chilled smoothie bowl, freeze the diced mango beforehand or use frozen banana slices.
- To make it vegan, verify the sweetener you choose is plant-based, like agave syrup.
Enjoy this vibrant Mango Sticky Rice Smoothie Bowl as a revitalizing way to embrace the flavors of summer!
Tropical Fruit Mango Sticky Rice Salad
Tropical Fruit Mango Sticky Rice Salad is a revitalizing and vibrant dish that merges the rich flavors of sweet mangoes with the delightful creaminess of sticky rice.
Perfect for warm summer days, this dish is ideal for fruit lovers, health enthusiasts, or anyone looking to enjoy a light dessert or side dish.
With a preparation time of just 30 minutes, it’s simple to whip up and can serve well at picnics, barbecues, or as a comforting finish to a tropical meal.
Ingredients:
- 1 cup glutinous (sticky) rice
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup mixed tropical fruits (pineapple, kiwi, banana, etc.)
- Toasted sesame seeds or shredded coconut (for garnish)
- Fresh mint leaves (for garnish)
Cooking Steps:
- Rinse the glutinous rice in cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Drain the soaked rice and steam it in a bamboo or metal steamer for about 25-30 minutes, until the rice is tender and sticky.
- While the rice steams, heat the coconut milk in a saucepan over medium heat.
- Add sugar and salt, stirring until dissolved. Remove from heat.
- Once the rice is done, transfer it to a large bowl and pour about half of the coconut milk mixture over it.
- Mix well and let it sit for about 10 minutes to absorb the flavors.
- In a serving dish, layer the sticky rice and top it with diced mangoes and mixed tropical fruits.
- Drizzle the remaining coconut milk over the salad, and garnish with toasted sesame seeds or shredded coconut and fresh mint leaves.
- Serve chilled or at room temperature for a delightful summer treat.
Variations and Tips:
- For added texture, consider adding nuts such as cashews or almonds.
- Experiment with different fruits depending on personal preference or seasonal availability.
- If you’re looking to enhance the flavor, infuse the coconut milk with a splash of vanilla extract or a pinch of cinnamon.
- To make a vegan version, verify that all ingredients are plant-based, including any optional toppings.
Chocolate Mango Sticky Rice Brownies
Chocolate Mango Sticky Rice Brownies are a delightful fusion dessert that combines the rich flavors of chocolate brownies with the tropical sweetness of ripe mango and the chewy texture of sticky rice.
This unique treat is perfect for summer gatherings, potlucks, or simply satisfying your sweet tooth on a warm day. With a preparation time of about 30 minutes and an additional baking time of 25-30 minutes, these brownies offer a delicious twist on traditional brownie recipes, making them ideal for chocolate lovers and those seeking something different.
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ripe mango, diced
- Optional: toasted coconut flakes for garnish
Cooking Steps
1. Prepare the Sticky Rice: Soak the glutinous rice in water for at least 2 hours or overnight. Drain and steam the rice for 20-25 minutes until tender.
Once cooked, mix in half of the coconut milk, along with ¼ cup of sugar and the vanilla extract. Stir until well combined and set aside to cool.
2. Make the Brownie Batter**: Preheat your oven to 350°F (175°C). In a medium saucepan over low heat, melt the dark chocolate chips**.
Once melted, remove from heat and whisk in the remaining sugar, cocoa powder, flour, baking powder, salt, and eggs until combined and smooth.
3. Combine: Gently fold the prepared sticky rice into the brownie batter until well mixed.
Be cautious not to overmix as you want to keep some of the chewy texture from the sticky rice.
4. Bake: Pour the brownie mixture into a greased 9×9 inch baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
5. Add Mango: Once the brownies are out of the oven and slightly cooled, top with the diced mango and drizzle the remaining coconut milk over the top.
You can also add toasted coconut flakes for an extra crunch.
6. Cool and Serve: Let the brownies cool completely in the pan before cutting them into squares.
Serve chilled or at room temperature.
Variations and Tips
- Add Nuts: Try adding chopped macadamia nuts or cashews for added texture and flavor.
- Use Fresh Fruits: Other fruits such as strawberries or kiwi can be used in place of mango for a different tropical taste.
- Double the Batch: If you’re serving a crowd, feel free to double the ingredients and use a larger baking pan.
- Drizzle with Caramel: For an extra indulgent treat, drizzle homemade or store-bought caramel sauce on top before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will develop even more over time.
Enjoy this luscious dessert that beautifully marries the flavors of chocolate, coconut, and mango, making every bite a tropical escape!
Spicy Mango Sticky Rice Tarts
Spicy Mango Sticky Rice Tarts are a delightful twist on the traditional Thai dessert that combines sweet and savory flavors to create an unforgettable treat. This dish is perfect for summer gatherings, picnics, or as a fun dessert for family and friends who enjoy a little heat with their sweetness.
Preparation time for these tarts is approximately 30 minutes, plus additional time for chilling, making them a great, quick option for a revitalizing dessert.
Ingredients:
- 1 cup glutinous rice
- 1 ½ cups coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1/2 teaspoon chili powder or cayenne pepper (adjust to taste)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh mint (optional)
- 1 package tart shells or phyllo pastry
- Sesame seeds (for garnish)
Cooking Steps:
- Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours or preferably overnight.
- Drain the soaked rice and steam it in a bamboo steamer or on a heatproof plate over simmering water for about 30-40 minutes, or until the rice is translucent and tender.
- In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until the sugar dissolves, bringing the mixture to a gentle simmer (do not boil).
- Once the rice is cooked, transfer it to a mixing bowl and pour about 1 cup of the coconut milk mixture over it. Stir to combine and let it sit for about 15 minutes to absorb the flavor. Reserve the remaining coconut milk for drizzling on top.
- While the rice cools, prepare the tart shells according to package instructions or bake phyllo pastry until crisp, then let it cool.
- Mix the sliced mangoes with lime juice, chili powder, and chopped mint in a separate bowl.
- Assemble the tarts by filling each tart shell with a generous scoop of the sticky rice mixture, topping it with the spiced mango slices.
- Drizzle reserved coconut milk over the tarts, garnish with sesame seeds, and serve chilled or at room temperature.
Variations and Tips:
- For an extra kick, add a dash of sriracha or hot sauce to the mango mixture.
- You can use different fruits like pineapple or berries if mangoes are not available.
- To elevate the presentation, consider topping with edible flowers or finely chopped nuts.
- If you prefer a vegan option, verify that the tart shells do not contain any animal products.