Thai Mango Sticky Rice Cups – A Sweet Tropical Escape

Indulge in Thai Mango Sticky Rice Cups, a delightful dessert combining coconut-infused sticky rice and ripe mangoes for a sweet escape.

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Prep Time 15

Cook Time 30

Soaking Time 4

Total Time 4 45

Servings: 4 cups

Course: Desserts

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sticky Rice

1 cup Glutinous Rice Substitute sushi rice if needed.
2 cups Water Essential for soaking and steaming the rice.

For the Coconut Sauce

1 can Full-Fat Coconut Milk Ensure gluten-free.
1/4 cup Granulated Sugar Try maple syrup for a twist.
1/4 teaspoon Salt No substitutes necessary.

For the Toppings

2 medium Mangoes Choose fragrant, smooth-skinned fruit.
2 tablespoons Toasted Sesame Seeds or Mung Beans Optional for crunch.
1/4 cup Fresh Mint Leaves Optional garnish adding flavor.

Equipment

Cheesecloth
Steamer Basket
saucepan

Method

Step-by-Step Instructions

Soak and rinse glutinous rice under cold water until clear, then soak in water for at least 4 hours or overnight.
Drain rice and place in a cheesecloth-lined steamer. Steam for 25–30 minutes until tender.
In a saucepan, combine coconut milk, sugar, and salt. Warm gently until sugar dissolves.
Reserve 1/4 cup of the coconut sauce for drizzling, set aside remaining sauce.
Combine cooked sticky rice with remaining coconut sauce, cover and let sit for 15 minutes.
Spoon sticky rice into cups, top with mango slices.
Drizzle reserved coconut sauce over cups and garnish with optional toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 55gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 14gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

Assemble cups just before serving for the best freshness. Store mango slices separately until ready to enjoy.

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