Last Wednesday (21st) was officially our third month back in the UK. This week I’ve spent some time reflecting on our trip (pining to return) and trying to remember some of the amazing stuff that we were able to eat as we went along on our merry way. Some of my most vivid food memories come from Thailand because the food was always vibrant and delicious. One type of street food that James and I really enjoyed was a dessert called ‘mango sticky rice’, you’ll find it on street carts across most of Thailand and we learned to make it during our class in Chiang Mai so I thought I’d have a go at recreating it at home.
I was actually surprised at how easy this recipe was and I was pretty pleased with the results.
I’ve had to adapt the recipe only very slightly (as I couldn’t find palm sugar) but everything else can be easily bought in your local super market.
- 1 fresh ripe mango (mine were getting a little old – as you can see above)
- 2 servings of cooled sticky rice
- Coconut cream
- 3 Tb spoons of sugar (I used regular granular sugar)
- A pinch of salt
If like me, you are unsure of how to make sticky rice, no fear! It’s as easy as throwing a bag of boil in the bag rice into a saucepan and leaving it to boil for 20 minutes. I then put it aside and left it to cool.
To make the sauce:
- Empty the coconut cream into a small saucepan and whisk until smooth.
- Add the sugar and then mix in the salt.
- Bring the sauce to a boil and then reduce the heat.
- Peel the mango and serve half with each portion of rice.
- Pour the sauce over the rice and serve.
I think that this is really easy for a Thai recipe and great for if you are looking for something sweet but not too heavy.
Have you tried mango sticky rice before? If not, trust me, it’s lush!