Mango with Two Tone Sticky Rice

Why You'll Love This Dessert

This colorful Thai dessert combines creamy coconut milk, fragrant pandan, delicate butterfly pea, and sweet ripe mango. The naturally vibrant blue-purple and green sticky rice creates a beautiful contrast with golden mango, making it as eye-catching as it is delicious.

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Ingredients You'll Need

Serves 3 – 4

• 250 g white glutinous rice

• 500 ml water, for soaking

• ½ tsp Blue Nun Butterfly Pea Flower Powder (about 1–2 g)

• 1 -½ tsp Blue Nun Pandan Leaf Powder (about 4g)

• 500 ml coconut milk, divided into 250 ml portions

• 100 g white or light brown sugar, divided into 50 g portions

• ½ tsp salt, divided into ¼ tsp portions

• ¼ tsp lime juice or white vinegar, optional, for adjusting the butterfly pea color

Coconut Sauce

• 200 ml coconut milk

• Pinch of salt

• ½ tsp rice flour, optional, for a slightly thicker sauce

To Serve

• Fresh ripe mangoes, sliced

• Roasted white or black sesame seeds, optional

Preparation

Soak and Steam the Sticky Rice

1. Rinse the glutinous rice thoroughly until the water runs mostly clear.

2. Place the rice in a bowl and cover with 500 ml of water. Soak for 4–6 hours or overnight. For a quicker method, soak for at least 2–3 hours.

3. Drain the rice well. Transfer it to a steamer lined with cheesecloth or a clean steaming cloth.

4. Steam over medium-high heat for 25–30 minutes, turning or gently stirring the rice once halfway through cooking.

5. When the rice is tender and cooked through, divide it evenly between two bowls.

Make the Butterfly Pea Sticky Rice

1. In a small saucepan, combine 250 ml coconut milk, 50 g sugar, and ¼ tsp salt.

2. Heat gently over low heat, stirring until the sugar and salt dissolve. Do not boil vigorously.

3. Add ½ tsp Blue Nun Butterfly Pea Flower Powder and whisk until completely dissolved.

4. The coconut mixture will develop a soft blue to blue-purple color. For a more purple tone, add a few drops of lime juice or white vinegar and stir well.

5. Pour the butterfly pea coconut mixture over one bowl of warm sticky rice.

6. Gently fold and stir for 5–8 minutes, allowing the rice to absorb the coconut mixture and color evenly.

7. Cover and let rest for 30–45 minutes.

Make the Pandan Sticky Rice

1. In a separate saucepan, combine 250 ml coconut milk, 50 g sugar, and ¼ tsp salt.

2. Heat gently over low heat, stirring until the sugar and salt dissolve.

3. Add 1-½ tsp Blue Nun Pandan Leaf Powder and whisk thoroughly until the powder is evenly incorporated.

4. Pour the pandan coconut mixture over the second bowl of warm sticky rice.

5. Gently fold and stir for 5–8 minutes, allowing the rice to absorb the coconut mixture.

6. Cover and let rest for 30–45 minutes.

Prepare the Coconut Sauce

1. In a small saucepan, combine 200 ml coconut milk and a pinch of salt.

2. If you prefer a thicker sauce, mix ½ tsp rice flour with a small amount of the coconut milk first to make a smooth slurry.

3. Add the slurry to the saucepan and heat gently over low heat, stirring constantly until slightly thickened.

4. Do not allow the coconut milk to boil vigorously. Remove from heat and set aside.

Serve with Fresh Mango

1. Divide the butterfly pea and pandan sticky rice into 3–4 portions.

2. Arrange the sticky rice on individual plates alongside slices of ripe fresh mango.

3. Drizzle the warm coconut sauce over the sticky rice.

4. Garnish with roasted white or black sesame seeds, if desired.

5. Serve immediately and enjoy.

   
   

Tips for the Best Results

• Use ripe mangoes: Choose mangoes that are fragrant, juicy, and naturally sweet.

• Don't overcook the rice: The sticky rice should be tender and chewy while still holding its shape.

• Add the coconut mixture while the rice is warm: Warm rice absorbs the coconut mixture more evenly.

• Adjust the color: Butterfly pea naturally produces a blue tone. A few drops of lime juice or white vinegar will shift the color toward purple.

• Adjust the sweetness: Add more or less sugar according to your preference.

• Serve fresh: Mango sticky rice is best enjoyed while the rice is soft and the coconut sauce is freshly prepared.

• Optional toppings: Roasted sesame seeds, coconut flakes, or fresh mint can add extra texture and flavor.