When my grandparents moved to the United States from Thailand, they lived in Maryland for a few years before they found that to be too cold — the complete opposite of what their life was like in Thailand — and eventually settled in South Florida. One of the main reasons for this move was the abundance of produce, which reminded them of home, but most importantly the availability of mangoes.

This was key for my grandma to make her favorite dessert: mango sticky rice. As a child, I spent hours around my grandparents’ mango trees. I spent so many summers standing by my grandpa’s side with his homemade contraptions to pick the fruit, while I collected them in a grocery bag as my grandma steamed the sticky rice for dessert.

I’ve watched my grandma make it hundreds of times throughout my life that preparing mango and sticky rice feels almost second nature to me — and it’s much easier to make than you’d think.

Why you’ll love it

Key ingredients in Mango Sticky Rice

Helpful swaps

Storage and make-ahead tips

Mango Sticky Rice

Serves 4

1 cup glutinous rice (also known as sticky or sweet rice)

Cheesecloth

1 (about 13.5-ounce) can full-fat coconut milk

1/2 cup granulated sugar

1 teaspoon kosher salt

1 fresh or frozen pandan leaf, tied into a knot (optional)

1 teaspoon cornstarch

2 ripe mangoes, preferably Ataulfo

Toasted white sesame seeds (optional)

Dye options:

1 teaspoon powdered butterfly pea flowers (blue)

1 teaspoon powdered butterfly pea flowers plus 1 lime wedge (purple)

1 pinch ground turmeric (yellow)

2 tablespoons coarsely grated red beets (red)

2 drops pandan extract (green)

1. Place 1 cup glutinous rice in a medium bowl and add enough cool water to cover. Swish the rice around in your hands, then pour everything through a fine-mesh strainer. Repeat the process twice more.

2. Return the rice to the bowl, and add enough cool water to cover by about 1 inch. If you’re dyeing the rice, stir in the colorant of choice (such as beets). Let soak at room temperature for 4 hours, or refrigerate up to overnight.

3. Remove the beets, if used, and drain the rice well. Prepare a steamer or basket and bring the water to a boil over medium-high heat. Meanwhile, line the steamer basket with a piece of wet cheesecloth. Transfer the rice onto the cheesecloth and spread into an even layer. Using a finger or chopstick, poke holes about 1 1/2 inches apart into the rice, going all the way down to the cheesecloth and spacing them evenly apart. Drape the excess cheesecloth over the rice.

4. Place the steamer basket in the steamer. Cover and steam over medium-high heat until the rice is cooked through but still slightly chewy, 20 to 25 minutes. Meanwhile, make the sauce.

5. Bring 1 (about 13.5-ounce) can coconut milk, 1/2 cup granulated sugar, 1 teaspoon kosher salt, and 1 knotted pandan leaf if using to a simmer in a small saucepan over medium-low heat. Continue to simmer, stirring until the sugar is fully dissolved, for 3 minutes to thicken slightly. Turn off the heat.

6. When the rice is ready, transfer it to a medium bowl. Gently stir in about half of the coconut sauce. Cover and let sit for 20 minutes to allow the rice to absorb the sauce.

7. Meanwhile, whisk 1 teaspoon cornstarch into the remaining coconut sauce. Cook over medium-low heat, whisking often, until thickened, about 5 minutes. Turn off the heat. Peel, pit, and slice two ripe mangoes about 1/2-inch thick.

8. Serve the sticky rice with more of the coconut sauce spooned on top, with the mangoes on the side. Garnish with toasted white sesame seeds if desired.

(Ali Domrongchai is an associate editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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