Mangos are by far my favorite fruit. So, of course I’ve been dying to try mango sticky rice and this challenge was the perfect chance to achieve this dream.
This year, one of our two challenges is called ‘Desserts Around The World.’ In this challenge I, Karenna, will be making twelve different desserts, each from a different country around the world, and writing my opinions about them! Today is mango sticky rice from Thailand!
Mango sticky rice is a traditional Thai dessert, according to Wikipedia, made with rice, mango and coconut milk. It includes sweet, coconut rice topped with mangos and a coconut sauce. It originated in Thailand and is typically consumed during peak mango season, April and May. Now, mango sticky rice has become so popular it’s it’s eaten all throughout the Indochina region as well as the rest of Southeast Asia. So, if you love mangos like me, April and May is when you should be visiting Thailand!
I really loved the concept of this dessert. As I’ve already mentioned multiple times, I love mangos and so I was super excited to make a dessert that seems to revolve around them. It’s also unique in the sense that it turns rice, something I, at least, think of as a dinner or lunch food, into a dessert. So I was very excited to see how this dessert would turn out. In my opinion, this dessert was medium. The mango was, of course, delicious and when the rice and the mango were together, the whole thing was delicious. However, when you had a bite of just the rice it felt very heavy and overpowering. Maybe it’s just that coconut isn’t really my thing but I felt like there was way too much of it and that it made the rice unnecessarily heavy. I wished that there was a way to ensure that a bit of mango would be present in each bite. Because then, this dessert would’ve been great. My other problem, was the sauce. It was one of the oddest textures I’ve ever felt. After being put over the heat it sort of clumped up and became slimy. I think it was a result of adding a bit too much tapioca starch, but I think the dessert would’ve been much better off without it because the flavor was weird as well.
So, while I’m glad to have finally attempted this dessert, I don’t think I’ll be trying this particular recipe again. Maybe one with less coconut milk in the rice and a different (or no) sauce.
Fun Fact!- Mango Sticky rice can be eaten with a fork, spoon, or even your hands!
1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos (peeled and sliced)
1 tablespoon sesame seeds (toasted)
- In a saucepan, combine the rice and water. Bring to a boil, then cover and reduce the heat to low. Simmer until the water is absorbed, about 15 to 20 minutes.
- As the rice cooks, mix together 1 1/2 cups coconut milk with 1 cup of sugar and 1/2 teaspoon of salt over medium heat. Bring to a boil and then proceed to take the mixture off the heat and set aside. Stir this mixture with the rice and cover for one hour.
- In a saucepan, mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon of salt and the tapioca starch to make the sauce. Bring the mixture to a boil.
- Put the sticky rice on a serving dish. Adorn with mangos and top with the sauce and sesame seeds.
- Serve and enjoy!
Other Sources: https://en.m.wikipedia.org/wiki/Mango_sticky_rice