Mango and Sticky Rice - Thailand’s Ambrosia
Growing up in Texas and enjoying chile pepper-laden Tex-Mex for as long as I can remember left me with an appreciation for all foods caliente and picante. While my tolerance for chiles is higher than most, there have been some peppers that have taken me beyond my limit, leaving me gasping, wheezing and sweating profusely.
I welcomed Szechuan and Hunan cuisines when they became popular in the 1970s and ’80s. Then came Thai and Vietnamese, two cultures very seriously into the hottest of the hot. These Asian cuisines were lighter than Tex-Mex and Southwestern fare as they used no dairy, cheeses and very little, if any, meat. Asian desserts are lighter too. If sweetness needs to be added, it’s usually in the form of palm or cane sugar. Coconut milk adds a lot of richness without any cholesterol.
I was already enjoying whatever Thai and Vietnamese foods I could find in Dallas and Fort Worth before I met Vic. It was only natural afterward that I would become well fed with foods from Southeast Asia. Vic’s mom, Pranee, has made many memorable dishes that I find difficult to enjoy at restaurants because her homemade versions are usually better. Mango and Sticky Rice is one of those, and it’s a welcome end to any spicy, chile-studded meal. Making this treat at home is easy provided you can get fully ripe mangoes.
To me, mangoes are in a group of fruits like tree-ripened peaches and vine-ripened tomatoes in their season. One of the best ways of enjoying them is to eat them out of your hand, letting the juices flow where they may. Hmm, Peaches and Sticky Rice? I wonder…
Artfully peeling and slicing a mango takes a little practice. Pranee shows us how.
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- Pranee’s Mango and Sticky Rice
- Traditional stock pot with steamer insert and a Thai steamer with an All-Clad lid
- Serve it “Sushi Style”
Mangoes have a large stone shaped like the fruit that surrounds it. After trimming off the stem end, Pranee peels the skin from one half of the mango, a strip at a time, moving the knife away from her. She then slices the length of the fruit, following the pit as closely as possible. Next, she slices the peeled half into 3 or more sections vertically. Finally, she turns over the remaining half and repeats all the steps.
Pranee’s Mango and Sticky Rice
- 2 cups (720 ml.) sticky rice (also called glutinous rice)*
- 1 13.5 oz. (400 ml.) coconut milk* (we’re partial to Chaokoh brand)
- ⅓ cup (80 ml.) sugar
- ¼ cup (60 ml.) canola or vegetable oil
- ¹⁄₈ teaspoon (.625 ml.) salt
- 4 ripe mangoes
*Available at Asian grocers and some supermarkets
- Soak the sticky rice in hot water for 4 hours.
- Drain and steam over boiling water for 30 minutes.**
- While the rice is steaming, mix together the remaining ingredients and heat over medium heat.
- Remove the rice to a heat-proof bowl and pour the coconut milk mixture over and mix thoroughly.
- You can let the sticky rice mixture cool to room temperature before serving.
- Peel and slice the mangoes as pictured above and plate with a mound of sticky rice.
** Pranee steams her sticky rice in a woven, cone-shaped steamer from Thailand with a regular saucepan lid inserted to cover the rice. Any kind of steamer that will hold the rice without its falling into the water will suffice.
Bon appétit
— Charles
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About the Author (Author Profile)
Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities
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I remember having mango in Baltimore at their market where Charles and Victor took us and the vender showed us how to cut the fruit. I prepared a mango last week and used a potato peeler to take the skin off and that worked quite well. That way, I didn’t cut off too much fruit. I also remember having mango and sticky rice made by Pranee and it is yummy. Marlene
Pranee’s mango and sticky rice is delicious! I urge everyone to try it.