Thai Coconut Mango Sticky Rice Cups

Serves 4 · 25 min prep · 12 min cook

Ingredients

• 1 cup glutinous sticky rice
• 1 1/4 cups full-fat coconut milk
• 1/3 cup sugar
• 1/2 tsp salt
• 1 large ripe mango
• 1 tsp toasted sesame seeds
• 8 leaves fresh mint leaves for garnish

Instructions

1. 1Rinse the sticky rice in cool water until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain well.
2. 2Place the drained rice in a microwave-safe bowl with just enough water to barely cover; microwave on high 5 minutes, stir, then microwave another 3–4 minutes until tender and translucent.
3. 3While the rice cooks, warm the coconut milk, sugar, and salt in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture is steaming but not boiling.
4. 4Pour three-quarters of the warm sweetened coconut milk over the hot cooked rice and fold gently until every grain is coated and glossy.
5. 5Cover and let the rice rest 10 minutes so it absorbs the coconut milk and becomes creamy yet still distinct.
6. 6Peel the mango and cut the flesh into neat ½-inch cubes, discarding the pit.
7. 7Divide the coconut sticky rice among four small cups or jars, pressing lightly to create a base layer.
8. 8Top each portion with a generous mound of mango cubes, then drizzle the remaining coconut milk over the fruit.
9. 9Finish with a sprinkle of toasted sesame seeds and a mint leaf. Serve warm or at room temperature; the cups hold well for next-day meal-prep desserts.