Celebrate the vibrant festive seasons of Southeast Asia with a dish that embodies joy, tradition, and tropical flavors: Mango Sticky Rice. This iconic dessert combines sweet, fragrant glutinous rice with succulent mango slices, all enveloped in a velvety pandan-infused coconut sauce.

Perfect for sharing with family or as a personal indulgence, it's a taste of paradise in every bite.

Ingredients

Mango Sticky Rice

100 g mango

500 g sticky/glutinous rice

30 g rice flour

350 ml pandan water

80 ml coconut milk

60 g castor sugar

Preparing the Sticky Rice

Wash the sticky rice thoroughly under cold running water. Soak the rice for 30 minutes to 1 hour. Drain and steam the rice at 100°C for 25–30 minutes, or until it becomes translucent and fully cooked.

Making the Coconut Sauce

Heat the pandan water in a saucepan until it begins to simmer. Add the coconut milk and bring the mixture to a gentle boil. Whisk the rice flour with a few tablespoons of cold water to form a smooth slurry without lumps. Pour the slurry into the simmering coconut mixture and stir continuously until the sauce thickens and achieves a smooth, velvety texture.

Assembling the Dessert

Peel and slice the mango. Place the cooked sticky rice on a serving plate. Arrange the mango slices on top of the rice and drizzle the thickened coconut sauce generously over both the rice and mango. Serve immediately for the best flavor and texture.

Note on Pandan Water

To prepare pandan water, tie 3–4 pandan leaves into a knot and boil them in 350 ml of water for 10–15 minutes. Remove the leaves before using. Fresh or frozen pandan leaves provide the most authentic aroma, though pre-made extracts can be used as a shortcut.

Mango Sticky Rice is more than a dessert—it's a celebration of Southeast Asian culture, flavor, and festivity. Its balance of sweet mango, creamy coconut, and fragrant pandan brings joy to the table, perfect for commemorating this festivity. This recipe lets anyone recreate the magic of the festival season with elegance and ease.