Sticky Coconut Rice with Mango and Passion Fruit

Name: Sticky Coconut Rice with Mango and Passion Fruit
Prep time: 30 min
Cook time: 30 min
Total time: 24 h
Yield: Serves 6
Cuisine: thai
Ingredients: 250g Thai sticky rice; 225ml unsweetened coconut milk; 85g-100g golden caster sugar; juice 1 lime; 1 ripe mango peeled, stoned and chopped; juice 1 orange (to give 60ml); 1 tbsp lime juice; 50g golden caster sugar; 1-2 ripe mangoes peeled, halved and very thinly sliced; 3 passion fruits halved; small mint leaves; zest 1 lime cut into julienne strips

⏱ 30 mins 🍽 Serves 6 🌶 thai ✅ Easy 🏷 Dessert

This wonderfully fresh dessert brings the flavours of Thailand to your table. It features steamed sticky rice cooked in sweet coconut milk, served with ripe mango slices, tangy passion fruit and a vibrant mango and citrus sauce. The dish is assembled elegantly with mint leaves and lime zest for a bright finish. It is best enjoyed slightly warm and makes a perfect end to a special dinner. Preparation requires soaking the rice overnight, with the final assembly taking about 30 minutes.

Ingredients

250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime
1 ripe mango peeled, stoned and chopped
juice 1 orange (to give 60ml)
1 tbsp lime juice
50g golden caster sugar
1-2 ripe mangoes peeled, halved and very thinly sliced
3 passion fruits halved
small mint leaves
zest 1 lime cut into julienne strips

Method

The day before, rinse the sticky rice thoroughly in cold water. Drain it and place in a bowl. Cover the rice completely with more cold water and allow it to soak overnight.
Prepare the mango sauce by blending the chopped mango with 60ml of orange juice, 1 tbsp lime juice and 50g of sugar. Taste the mixture and adjust with more sugar or lime juice if desired. Strain the sauce through a fine sieve and refrigerate until needed.
Drain the soaked rice and steam it for 25-30 mins until it is soft. While the rice cooks, gently heat the coconut milk with 85g of sugar for 1 min. Stir in the juice of 1 lime, then mix this with the hot steamed rice. Cover and leave for 5 mins until creamy. Taste and add more sugar if you like. Let it cool for about 10 mins until it is tepid and holds its shape.
To serve, position a 6.5cm diameter by 3.5cm tall ring mould on a plate. Fill it with one portion of the warm rice. Drizzle some mango sauce around the plate. Place thin mango slices on the sauce and over the rice, adding lime zest. Spoon passion fruit seeds and juice around the plate and finish with mint leaves. Offer the extra sauce on the side.

Nutrition (per serving)

Calories266 kcal

Fat7 g

Saturates5 g

Carbs52 g

Sugars39 g

Fibre3 g

Protein3 g

Sodium124 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisinethai