As summer comes to an end and we savor the last of the fresh summer produce, I’ve put together one of my all-time favorite summer desserts. Thai Mango Sweet Rice is made with simple, natural ingredients for a sweet and fresh dessert that you can enjoy anytime!
I especially like to make this when mangoes are at the peak of the season, and they are sweet and deep orange inside. I was introduced to this dessert by eating out at a Thai restaurant. The mango was perfectly sliced and the rice formed a little cake all drizzled with a sweet sauce. It was a healthy dessert, but it felt like such a sweet treat. I knew that I was going to have to make Thai Mango Sweet Rice for myself.
It took some time to get exactly what I wanted out of the recipe. I wanted a rich, syrupy sauce and the rice had to have the perfect consistency. Many recipes rely on soaking the rice in the sauce. I like the idea of having the sauce as a third flavor element, separate from the rice itself. The recipe is also typically made with Sweet Rice which is bought from Asian specialty markets. I made it with sushi rice, which is very similar and more widely available.
Things you’ll Need: Saucepan, Paring Knife (#sponsored)
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Jump to RecipeServes: 6 Prep Time: 35 Minutes Cook Time: 30 Minutes
Ingredients:
RICE
- 1-½ Cups Sushi Rice
- 2 Cups Water
- 1 Cup Coconut Milk
- 2 Tablespoons Brown Sugar
SAUCE
- 1-½ Cups Coconut Milk
- ½ Cups Brown Sugar
- ¼ teaspoons Kosher Salt
FOR SERVING
- 3 Mangoes, sliced
- (optional) Lightly Toasted Sesame Seeds
Instructions:
- First, soak the rice. DO NOT RINSE the rice. You need all of that starch. Soak Sushi Rice in the Water for 20-30 Minutes.
- After soaking, dump the rice/water mixture into a medium saucepan. DO NOT DRAIN the rice. Add the Coconut Milk and Brown Sugar, stir.
- Bring Rice to a boil. Reduce heat and simmer for about 10 minutes until liquid is mostly absorbed.
- Remove from heat, stir and set aside. The rice will absorb the last of the liquid while it rests.
- Now prepare the sauce. Whisk together Coconut Milk, Brown Sugar and Kosher Salt in a saucepan.
- Bring the mixture to a boil, reduce heat and simmer for 10 minutes. The liquid should thicken to a light sauce.
- Finally, plate your dessert. Scoop ⅓ cup of the prepared rice onto the plate, then add ½ of a mango, sliced. Drizzle sauce over the entire plate, and (if using) sprinkle Toasted Sesame Seeds for garnish. Serve immediately for best taste. The elements can be refrigerated separately, then gently rewarmed to be served again. You may need to add a little water to rice for reheating.
Thai Mango Sweet Rice
Equipment
- Saucepan
- Paring Knife
Ingredients
RICE
- 1-1/2 Cups Sushi Rice
- 2 Cups Water
- 1 Cup Coconut Milk
- 2 Tablespoons Brown Sugar
SAUCE
- 1-1/2 Cups Coconut Milk
- 1/2 Cups Brown Sugar
- 1/4 teaspoons Kosher Salt
FOR SERVING
- 3 Mango sliced
- optional Lightly Toasted Sesame Seeds
Instructions
- First, soak the rice. DO NOT RINSE the rice. You need all of that starch. Soak Sushi Rice in the Water for 20-30 Minutes.
- After soaking, dump the rice/water mixture into a medium saucepan. DO NOT DRAIN the rice. Add the Coconut Milk and Brown Sugar, stir.
- Bring Rice to a boil. Reduce heat and simmer for about 10 minutes until liquid is mostly absorbed.
- Remove from heat, stir and set aside. The rice will absorb the last of the liquid while it rests.
- Now prepare the sauce. Whisk together Coconut Milk, Brown Sugar and Kosher Salt in a saucepan.
- Bring the mixture to a boil, reduce heat and simmer for 10 minutes. The liquid should thicken to a light sauce.
- Finally, plate your dessert. Scoop ⅓ cup of the prepared rice onto the plate, then add ½ of a mango, sliced. Drizzle sauce over the entire plate, and (if using) sprinkle Toasted Sesame Seeds for garnish.
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