I first had Thai Mango Rice in Hong Kong over 20 years ago, and I’ve been hooked on it since. It used to be that I could only have it if I travelled to South East Asia, but in recent years, ingredients from all over the world have become readily available in India.

The recipe for Thai Mango with Sticky Rice couldn’t be more straightforward. It’s a rice pudding with coconut cream accompanied by juicy sweet, ripe mangoes. Since we are in the middle of mango season, it is the perfect time to have this. I made this on Father’s Day, and everyone just polished it off their plate in no time.

Ingredients: 

Serves 4-6

• 1 cup uncooked glutinous rice  
• 2 cups water
• 1 ½ cups unsweetened coconut cream
• 3 tbsp sugar
• Pinch of salt
• 2 ripe mangoes, peeled and sliced or diced

Method:

• Wash and soak the rice for at least 30 minutes
• Drain and cook with 2 cups of water in a pan for about 20 minutes. Check for doneness.
• While the rice is cooking, heat the coconut cream, salt, and sugar in another saucepan. Bring to a boil, then simmer for a minute.
• Mix half of this with the hot rice and cover.
• The remaining coconut cream can go in the fridge/freezer to cool before serving.
• Slice up some ripe mangoes
• Assemble your plate by adding a scoop of rice with some mangoes on the side. Drizzle some cool coconut cream on top before serving. The combination of warm rice and cold mangoes is a delight!