Thai Mango Sweet Rice

Tamar Teitelbaum Recipe By
  • Cooking and Prep: 1 h 05 m
  • Serves: 6
  • No Allergens

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! This recipe is 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.

Ingredients (9)

Rice

Sauce

For Serving

Start Cooking

For the Rice

  1. 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.

  2. After soaking, dump the rice/water mixture into a medium saucepan. DO NOT DRAIN the rice. Add the coconut milk and brown sugar, stir.

  3. Bring rice to a boil. Reduce heat and simmer for about 10 minutes until liquid is mostly absorbed.

  4. Remove from heat, stir and set aside. The rice will absorb the last of the liquid while it rests.

For the Sauce

  1. Now, prepare the sauce. Whisk together coconut milk, brown sugar and kosher salt in a saucepan.

  2. Bring the mixture to a boil, reduce heat and simmer for 10 minutes. The liquid should thicken to a light sauce.

To Serve

  1. Finally, plate your dessert. Scoop one-third cup of the prepared rice onto the plate, then add half of a mango, sliced.

  2. Drizzle sauce over the entire plate, and (if using) sprinkle toasted sesame seeds for garnish. Serve immediately for best taste.

Note:

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.

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