Mangoes with Sticky Rice

Mangoes with Sticky Rice Recipe from Brunei | Coconut Cream, Sugar, Salt and Coconut

Region / culture: Brunei | Preparation time: 2 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Mangoes with sticky rice is a popular Thai dessert that combines the sweetness of ripe mangoes with the creamy texture of coconut sticky rice. This dish is a perfect balance of flavors and textures, making it a favorite among those with a sweet tooth.

History

This traditional Thai dessert has been enjoyed for centuries in Thailand. It is believed to have originated in the central region of the country, where mangoes are abundant and sticky rice is a staple food. The combination of sweet mangoes and creamy coconut sticky rice has become a classic dessert that is loved by many.

Ingredients

1 cup of coconut cream
4 tbsp of sugar
1 tsp of salt
4 ripe mangoes
3 cups of sticky coconut rice

How to prepare

Mix the coconut cream, sugar, and salt in a saucepan and bring it to a boil. Simmer for a few minutes, stirring occasionally.
Peel the mangoes and slice them, removing the stones.
Arrange the mangoes on individual plates and serve with rice. Spoon the sauce over the rice.
Coconut rice can be prepared with either ordinary or sticky rice, depending on the desired dish. If using sticky rice, soak it in water for at least two hours, preferably overnight.
If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Diao) or other savory dishes.
For the rice: Rinse and drain 2 cups of rice. In a pan, combine the rice, 2 cups of water, coconut cream, and salt. Mix well and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10 minutes.
When all the liquid has been absorbed, cook for a few more minutes over low heat.
The slight burning of the rice at the bottom of the pan adds extra flavor to this dish.

Variations

Add a sprinkle of toasted sesame seeds or crushed peanuts for extra crunch.
Drizzle some coconut milk or condensed milk over the mangoes for added sweetness.
Top with a scoop of coconut or mango ice cream for a decadent treat.

Cooking Tips & Tricks

Soak the sticky rice in water for at least two hours, preferably overnight, to ensure that it cooks evenly and has the right texture.

- Be sure to stir the coconut cream mixture constantly while simmering to prevent it from burning.

- Use ripe mangoes for the best flavor and sweetness.

- Serve the dish warm for the best taste and texture.

Serving Suggestions

Serve mangoes with sticky rice as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Soaking the sticky rice before cooking helps to soften it and ensure even cooking.

- Simmering the coconut cream mixture gently prevents it from curdling and burning.

Ingredient Substitutions

Use regular white rice if sticky rice is not available.

- Substitute honey or maple syrup for sugar for a healthier alternative.

Make Ahead Tips

The coconut cream mixture can be made ahead and stored in the refrigerator for up to 2 days.

- Cook the sticky rice ahead of time and reheat it before serving.

Presentation Ideas

Serve mangoes with sticky rice in individual bowls or plates for an elegant presentation. - Garnish with a sprig of fresh mint or a slice of lime for a pop of color.

Pairing Recommendations

Pair mangoes with sticky rice with a glass of sweet dessert wine or a fruity cocktail.

- Enjoy with a side of coconut sorbet or fresh fruit salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until warm before serving.

Nutrition Information

Calories per serving

One serving of mangoes with sticky rice contains approximately 400 calories.

Carbohydrates

One serving of mangoes with sticky rice contains approximately 70 grams of carbohydrates.

Fats

One serving of mangoes with sticky rice contains approximately 15 grams of fats.

Proteins

One serving of mangoes with sticky rice contains approximately 5 grams of proteins.

Vitamins and minerals

Mangoes are rich in vitamins A and C, while sticky rice provides essential minerals such as iron and magnesium.

Alergens

This recipe contains coconut, which may be an allergen for some individuals.

Summary

Mangoes with sticky rice is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a nutritious treat.

Summary

Mangoes with sticky rice is a delightful Thai dessert that combines the sweetness of ripe mangoes with the creamy texture of coconut sticky rice. This dish is easy to make and perfect for satisfying your sweet cravings. Enjoy it as a dessert or a sweet snack for a taste of Thailand in your own home.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mangoes with Sticky Rice. It was during my travels to Thailand many years ago. I was wandering through a bustling street market in Bangkok, marveling at the array of fragrant spices and exotic fruits on display. As I meandered through the narrow aisles, my senses were overwhelmed by the vibrant colors and tantalizing aromas that enveloped me.

It was then that I stumbled upon a small food stall tucked away in a corner of the market. The stall was run by a kind elderly woman who exuded an air of warmth and hospitality. She was busy preparing a dish that caught my eye - mangoes with sticky rice. I watched in awe as she deftly sliced ripe mangoes and spooned out glistening grains of sticky rice onto a plate. The aroma of coconut milk and pandan leaves wafted through the air, beckoning me closer.

Intrigued by the unfamiliar combination of ingredients, I struck up a conversation with the woman. Through broken English and gestures, she explained to me the process of making this traditional Thai dessert. She shared with me the secrets of cooking sticky rice to a perfect chewy consistency and infusing it with the sweet fragrance of coconut milk. She also taught me the importance of using ripe, juicy mangoes to complement the creamy rice.

As I savored my first bite of mangoes with sticky rice, I was transported to a world of flavors and textures unlike anything I had experienced before. The sweet, juicy mangoes paired with the creamy, slightly salty rice created a harmonious balance that danced on my taste buds. I knew then and there that I had to learn how to make this dish myself.

I spent the next few days shadowing the woman at her stall, observing her every move and taking mental notes of her techniques. She graciously allowed me to assist her in preparing the dish, guiding me through each step with patience and encouragement. I learned how to soak the sticky rice overnight to achieve the perfect texture, how to steam it to just the right consistency, and how to infuse it with the subtle flavors of pandan leaves and coconut milk.

After a few days of intensive training, I felt confident enough to attempt making mangoes with sticky rice on my own. Armed with a bag of sticky rice, a can of coconut milk, and a few ripe mangoes, I set to work in my humble kitchen. I followed the steps I had learned from the woman at the market, carefully measuring out the ingredients and paying close attention to the cooking times.

As the aroma of coconut milk and pandan leaves filled my kitchen, I felt a sense of accomplishment wash over me. The sticky rice had turned out perfectly, with just the right amount of chewiness and creaminess. The ripe mangoes added a burst of sweetness and acidity that complemented the rice beautifully.

I presented my creation to my family with pride, watching as their eyes lit up with delight at the sight of the colorful dish. As they took their first bite, I held my breath, hoping that I had done justice to the recipe I had learned in Thailand. To my relief and joy, they showered me with praise, declaring it one of the best desserts they had ever tasted.

From that day on, mangoes with sticky rice became a beloved staple in our household. I would often make it for special occasions and family gatherings, sharing the story of how I had learned the recipe in Thailand. My grandchildren would listen with wide-eyed wonder, imagining themselves wandering through a bustling street market in a far-off land, just like their adventurous grandmother.

As the years passed, I continued to hone my skills in the art of cooking and collecting recipes from around the world. But the memory of that kind elderly woman in Bangkok, who had shared with me the secret of making mangoes with sticky rice, always held a special place in my heart. It was she who had ignited my passion for cooking and inspired me to explore new flavors and ingredients with an open mind and a curious spirit.

And so, whenever I prepare mangoes with sticky rice now, I do so with a sense of gratitude and reverence for the woman who had taught me this timeless recipe. Each bite is a tribute to her generosity and wisdom, a reminder of the power of food to connect us to different cultures and traditions. And as I watch my family savoring the dish with smiles of contentment, I know that the legacy of that chance encounter in a bustling street market in Bangkok will live on in the recipes I pass down to future generations.