Save Pin Coconut Mango Sticky Rice Cups offer a delightful taste of Thailand in easy, individual portions. This dessert blends the creamy sweetness of coconut-infused sticky rice with vibrant, juicy mangoes for a refreshing yet comforting treat perfect for any occasion.
Save Pin Made with glutinous rice slowly simmered and infused with fragrant coconut milk, each cup is then topped with ripe diced mango and crunchy toasted sesame seeds or mung beans. This balance of textures and flavors makes for an irresistible dessert or snack.
Ingredients
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- Sticky Rice
- 1 cup glutinous (sticky) rice
- 1½ cups water
- Coconut Mixture
- 1 cup coconut milk (full fat)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- Topping
- 2 ripe mangoes, peeled and diced
- 2 tablespoons toasted sesame seeds or mung beans
- Garnish (optional)
- Fresh mint leaves
Instructions
- 1. Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes if time allows, then drain.
- 2. Combine the rice and 1½ cups water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
- 3. While the rice cooks, mix coconut milk, sugar, and salt in a saucepan over medium heat. Stir just until the sugar dissolves and the mixture is warm (do not boil).
- 4. Pour ¾ of the coconut mixture (reserve the rest) over the warm sticky rice. Stir gently, cover, and let the rice absorb the coconut milk for 10 minutes.
- 5. Divide the sticky rice evenly among 6 small serving cups, pressing gently to compact.
- 6. Top each cup with diced mango and drizzle with the reserved coconut mixture.
- 7. Sprinkle with toasted sesame seeds or mung beans and garnish with mint leaves, if desired.
- 8. Serve slightly warm or at room temperature.
Zusatztipps für die Zubereitung
Für noch intensiveren Geschmack kannst du eine Pandanblätter während des Erwärmens zur Kokosmilch geben. Dies verleiht einen authentischen Aromakick.
Varianten und Anpassungen
Statt Mango lassen sich auch andere tropische Früchte wie Ananas oder Litschi verwenden, um das Dessert abwechslungsreich zu gestalten.
Serviervorschläge
Die Cups schmecken leicht warm oder bei Zimmertemperatur. Im Sommer kannst du sie auch gut im Kühlschrank kühlen und erfrischend genießen.
Save Pin 
Save Pin Enjoy crafting this charming Thai dessert that brings sweet, tropical flavors into your home effortlessly. Whether served to guests or as a special treat for yourself, these Coconut Mango Sticky Rice Cups never fail to delight.
Recipe FAQs
- → Can I use other fruits for the topping?
Yes! You can substitute mango with other tropical fruits like pineapple or lychee for a different flavor profile.
- → How long can I store the cups?
The coconut mango cups can be stored in the refrigerator for up to 2 days. Make sure to cover them to keep them fresh.
- → Can I make these ahead of time?
Absolutely! You can prepare the sticky rice and coconut mixture in advance. Just assemble the cups before serving.
- → Is this dish suitable for vegans?
Yes! As it is made with coconut milk and does not contain any animal products, this dish is vegan-friendly.
- → What type of rice is best for this dish?
Glutinous (or sticky) rice is recommended for its texture and ability to absorb the coconut milk effectively.
