Today I’m sharing a mango sticky rice recipe for a summer ready Thai meal in partnership with The Plant Strong Vegan! Margaret and I both LOVE Thai food so it was only fitting that our first collab be Thai themed. Don’t forget to check out Margaret’s recipe for crispy spring rolls after reading my post!
As I mentioned, I have a serious Thai food obsession. Thomas and I eat Thai food at least twice a week. Our go-to is Plumeria Vegetarian here in San Diego because nearly everything on the menu is vegan and gluten-free friendly! But there’s only so many times we can go there in one week without being embarrassed (seriously, they know exactly what we order every time.) So I decided to recreate one of my favorite Thai dishes, mango sticky rice!
There has been quite a few times where I’ve had mango with sticky rice cravings during the summer. It’s the perfect poolside snack or dessert. I love that it’s fairly healthy, depending on how sweet you make it. Summer is the perfect time of year to make it since mangoes are so ripe and sweet this time of year. It’s fairly easy to make and will keep well in the fridge for a few days after too. Just don’t forget to make Margaret’s crispy spring rolls to accompany it
Thai Mango Sticky Rice
Adapted from Easy Vegan
1 1/2 cups sweet rice*
1 can coconut milk
1/4 cup organic cane sugar
1/2 tsp salt
1 ripe mango
Cheesecloth or muslin for cooking
1. Soak the rice in a large bowl for 6 hours or overnight. Rinse thoroughly and drain. Set aside.
2. Line a steamer basket with muslin or unbleached cheesecloth. Fill a medium pot with a few centimeters of water, the water shouldn’t be reaching the steamer basket. Add the basket and fill with the rice. Bring the water to a boil.
3. Reduce heat to medium and simmer for 30 minutes until the rice is translucent and tender. Remove from heat.
4. In a small pot, add the coconut milk, sugar, and salt. Whisk over low heat until the sugar has dissolved. Turn off the heat then add in the sticky rice. Mix well.
5. Cut the mango into slices, removing the peel as well. Serve each bowl of rice with a few slices of mango and a garnish of black sesame seeds.
Notes: You’ll most likely need to go to an Asian market to find the sweet rice. I found mine at Zion Market. Also, you can make the rice without the cheesecloth or muslin, just be sure your steamer basket’s holes are small enough so as the rice won’t fall through. Feel free to adjust the sugar in this as well. When I first made this, I kept it mildly sweet with only 3 tablespoons of sugar but for the second try, I did 1/4 which I found to be sweet yet not overly so.
I hope you enjoy all enjoy these! Don’t forget to check out Margaret’s vegan Thai recipe next!