Mango sticky rice is a typical dessert in Thailand and has become increasingly popular in the United States. The mixture of sweet coconut and tangy mango makes for a delicious dish. Plus, it’s naturally gluten-free!
- ¾ cups Sticky rice (sweet)
- ⅔ cups Unsweetened coconut milk
- ½ cups Sugar
- ½ Large mango, sliced
Soak the rice in cold water for 2-3 hours.
Fill a large saucepan with water and bring to a boil. Pour the rice into boiling water. Cover and cook for 30 to 35 minutes. Drain and reserve.
In a small saucepan, bring the coconut milk and sugar to a boil. Pour the coconut and sugar over the rice. Mix, cover and let stand 35 minutes.
Serve coconut sticky rice with mango slices.