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Mango sticky rice was always a special treat for me and my siblings when we were growing up. After dinner, my mom would buy it from the street vendors who rode around on bicycles selling it in little banana leaf packages. It was an expensive dessert, so we always shared one among all five of us. Two bites each!
Chrissy and Luna love when I make mango sticky rice, but I always tell them I have to find a really good mango first. That’s essential. The little yellow ones are my favorite, but any type of mango will work.
What’s important is that the mango be very ripe but not mushy. The coconut sticky rice? That’s the easy part. Cook the sticky rice in the microwave and then mix it with the hot, salty-sweet coconut milk.
The heat from the coconut milk will help it soak into the rice and make it so creamy and tender. All done.
Fresh mangoes are great, but if you don’t have any, coconut sticky rice is so good with everything—spicy curries, grilled steak, even fried chicken. There’s no such thing as making too much.
Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
½ cup unsweetened shredded coconut
1½ cups Thai sticky rice
1 (13.5-ounce) can full-fat coconut milk
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Mint leaves, for garnish (optional)
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