Thai Mango Sticky Rice

During a backpacking trip through Thailand, I discovered mango sticky rice from a street vendor in Chiang Mai. After a spicy meal that left me gasping, this cool, sweet dessert was the perfect antidote. The vendor saw my appreciation and, with limited English, explained how the rice must be soaked just right and the mangoes selected at perfect ripeness.

Years later, finding myself with an abundance of ripe mangoes and nostalgia for Thailand, I researched and practiced until this recipe emerged. Now whenever summer brings perfectly ripe mangoes, this dessert transports me back to those warm evenings, plastic stools, and the buzz of night markets.

Ingredients:

• 1 1/2 cups glutinous (sweet) rice
• 1 1/2 cups coconut milk, divided
• 1/3 cup plus 3 tablespoons sugar, divided
• 1/2 teaspoon salt, divided
• 1 tablespoon sesame seeds, toasted
• 2-3 ripe mangoes, peeled and sliced
• Fresh mint leaves for garnish

Instructions:

1. Rinse rice until water runs clear, then soak for at least 4 hours or overnight
2. Drain rice and place in a steamer lined with cheesecloth
3. Steam for 25-30 minutes until rice is tender and translucent
4. While rice steams, combine 1 cup coconut milk, 1/3 cup sugar, and 1/4 teaspoon salt in a small saucepan
5. Heat gently until sugar dissolves, then keep warm
6. In another small saucepan, combine remaining 1/2 cup coconut milk, 3 tablespoons sugar, and 1/4 teaspoon salt
7. Bring to a simmer and cook until slightly thickened, about 5 minutes, then set aside
8. When rice is cooked, transfer to a bowl and pour the first coconut milk mixture over it
9. Cover and let sit for 30 minutes until liquid is absorbed
10. Arrange rice on serving plates, top with mango slices
11. Drizzle with the thickened coconut sauce and sprinkle with toasted sesame seeds
12. Garnish with mint leaves and serve at room temperature

Note: The quality of your mangoes makes all the difference in this dish. Look for Alfonso or Ataulfo varieties when in season – they have the perfect balance of sweetness and acidity. The sticky rice can be made up to 2 hours ahead, but it’s best served at room temperature rather than cold from the refrigerator.