Sticky rice flavored with sweet coconut milk and served with fresh mango is a beloved dessert in Thailand. You only have to try it once to understand why mango on sticky rice is a Thai favorite!
0 Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.
1 Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
2 Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions. As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice.
3 Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.
4 Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring constantly, until the mixture is thick and creamy, 5 to 6 minutes.
5 Divide sticky rice and mango between serving plates. Spoon sweet coconut topping and toasted coconut flakes over top.
