Mango Sticky Rice Pudding is a creamy, dreamy dessert that’s easier to make than you might think! This comforting twist on a classic combines the best flavors of sweet mango and sticky rice into a delightful pudding you can enjoy any time of year.
Why You Will Love This Recipe
What makes this Mango Sticky Rice Pudding so special? For starters, it’s incredibly easy to make. We’re taking the familiar flavors of traditional mango sticky rice and transforming them into a comforting pudding. This recipe features a creamy texture, sweet and fragrant coconut milk, and perfectly ripe mangoes. It’s a delightful dessert that’s both satisfying and refreshing, making it a great option for potlucks or a cozy night in. Plus, this version is a no-bake dessert, meaning no oven is required!
Ingredients
Here’s what you’ll need to whip up this amazing dessert:
- 1 cup glutinous rice (sweet rice)
- 2 cups water
- 1 (13.5 oz) can coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe mangoes, peeled and diced
- 2 tablespoons sesame seeds (optional, for garnish)
Step-by-Step Instructions
Here’s how to make this delicious treat:
- Rinse the Rice: Place the glutinous rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until all the water is absorbed and the rice is tender. Expect the rice to be sticky and slightly translucent.
- Make the Coconut Cream: While the rice is cooking, prepare the coconut cream mixture. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Don’t let it boil.
- Combine Rice and Coconut Cream: Once the rice is cooked, remove it from the heat and gently stir in the coconut cream mixture and vanilla extract. Make sure the rice is evenly coated.
- Chill the Pudding: Transfer the Mango Sticky Rice Pudding to a serving dish or individual bowls. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled and set.
- Add Mango: Just before serving, top the pudding with the diced mango.
- Garnish: If desired, sprinkle with sesame seeds for added flavor and visual appeal.
Serving Suggestions
Mango Sticky Rice Pudding is a delightful dessert on its own, but it also pairs well with other Asian-inspired dishes. Consider serving it after a light Thai curry or some fresh spring rolls.
For presentation, you can layer the pudding and mango in clear glasses or bowls for an elegant look. A sprig of mint can add a pop of color and freshness.
This dessert is perfect for any occasion, from casual weeknight dinners to special celebrations. Its sweet and comforting flavors are sure to be a hit with everyone!
Storage and Reheating
To store leftover Mango Sticky Rice Pudding, transfer it to an airtight container and refrigerate. It will keep well for up to 3 days. The pudding may thicken upon refrigeration, so you might want to add a splash of coconut milk when reheating to restore its creamy texture.
While it’s best enjoyed cold, you can gently warm it in the microwave for a few seconds if you prefer. Be sure to stir it well to distribute the heat evenly.
Key Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Servings: 4-6
- Equipment: Medium saucepan, fine-mesh sieve, measuring cups and spoons, serving dishes or bowls
Mango Sticky Rice Pudding
Ingredients
- 1 cup glutinous rice sweet rice
- 2 cups water
- 1 13.5 oz can coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe mangoes peeled and diced
- 2 tablespoons sesame seeds optional, for garnish
Instructions
- Place the glutinous rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until water is absorbed and rice is tender.
- In a separate saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring until sugar is dissolved. Do not boil.
- Once rice is cooked, remove from heat and stir in coconut cream mixture and vanilla extract.
- Transfer pudding to a serving dish or bowls. Cover and refrigerate for at least 2 hours, or until chilled and set.
- Just before serving, top with diced mango.
- If desired, sprinkle with sesame seeds for garnish.
