Pan-fry Sticky Rice With Mango

Ingredients

• 2mangoes
• 100 graw sticky rice
• 1 teaspoonsalt
• 2 tablespoonssugar, adjustable to taste
• 80 mlcoconut milk

Instructions

1. 1

   Soak the rice

   Rinse the sticky rice and leave it to soak in water for at least 10 hours. Cook it using your usual method, with 80% of the amount of water you would normally use.

2. 2

   Warm the coconut

   Put the coconut milk, sugar and salt in a pan. Heat over a low flame until the sugar has melted.

3. 3

   Mix and shape

   Pour half of the coconut mixture over the cooked sticky rice and mix thoroughly. Divide the rice into portions and shape them.

4. 4

   Fry the rice

   Fry the shaped rice over a medium-low heat until it is lightly golden.

5. 5

   Serve with mango

   Cut the mangoes into pieces and serve them with the fried sticky rice and the remaining coconut mixture.

What is pan-fried mango sticky rice?

Mango sticky rice is a well-known Thai dessert made with glutinous rice, coconut and ripe mango. This version changes the texture by frying the rice after mixing it with some of the coconut sauce.

The result is tender rice with a lightly crisp, golden exterior, served alongside juicy fruit and extra sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 2g protein, 31g carbs, 6g fat.

The sticky rice and sugar provide most of the carbohydrates, while coconut milk contributes much of the fat. Mango adds fruit sugars and some fibre; the dish contains relatively little protein. For a more balanced plate, serve a modest portion after a meal that includes a protein-rich savoury dish.

Choosing the rice

Sticky rice: use raw glutinous rice, not ordinary long-grain rice, so the cooked grains hold together when shaped and fried.

Soaking: allow at least 10 hours in water, as directed. This gives the rice time to absorb water before cooking.

Getting the coconut mixture right

Low heat: warm the coconut milk, sugar and salt gently, just until the sugar dissolves. There is no need to boil it vigorously.

Split the sauce: mix half into the cooked rice and keep the rest for serving. Adjust the sugar to your taste, while keeping the salt in the mixture for balance.

Shaping and frying

Shape the rice after mixing in the coconut sauce, making portions that hold together without being tightly packed.

Fry over medium-low heat and turn or reposition the portions as needed so they colour gradually. They are ready when lightly golden on the outside.

Serving the mango

Mango: cut it shortly before serving so the pieces stay fresh and juicy. Serve it alongside the warm rice rather than frying it.

Coconut sauce: spoon the reserved mixture over the rice or serve it at the table for dipping. This keeps the crisp surface from becoming soggy too soon.

Planning the timing

The rice needs at least 10 hours of soaking, so start it well ahead of serving. Cooking and frying time will depend on your usual rice-cooking method and the size of the portions.

For the best contrast in texture, fry the rice close to serving time and cut the mango while it cooks.

Recipe notes & tips

• Measure the cooking water at 80% of the amount you normally use for this rice.
• Stir the coconut mixture gently over low heat until the sugar has dissolved.
• Let excess moisture drain from the cooked rice before shaping it.
• Make the portions a similar size so they fry at roughly the same rate.
• Use a non-stick pan if the rice tends to cling during frying.
• Choose ripe mangoes that yield slightly when pressed for a soft, sweet accompaniment.

Variations

• Less sweet: reduce the sugar in the coconut mixture to suit your taste.
• Extra coconut: drizzle a little more coconut milk over the rice when serving.
• Lime finish: add a squeeze of lime over the mango for a sharper contrast.
• Toasted sesame: sprinkle sesame seeds over the finished portions for a nutty accent.
• Smaller bites: shape the rice into smaller portions for easier sharing.

Common mistakes to avoid

• Short soaking: the rice may cook unevenly; soak it for at least 10 hours.
• Too much cooking water: the rice can become difficult to shape; use 80% of your usual amount.
• High frying heat: the outside may brown before the rice heats through; keep the pan at medium-low.
• Overcooking the sauce: vigorous boiling can reduce it too far; warm it gently until the sugar melts.
• Saucing too early: the fried surface can soften; add the reserved mixture just before serving.

How to store

Store leftover rice and mango separately in covered containers in the fridge and use within 2 days. Reheat the rice in a pan over a low heat until warmed through; it may not regain all of its original crispness. Cut fresh mango for serving if possible.

Frequently asked questions