Mango Sticky Rice with Coconut and Mango Cream

Mango sticky rice is probably Thailand's most loved dessert and it's been on the Farang menu more times than I can count. Every time it comes off something else goes on, and every time it comes back people are relieved. It's one of those dishes that sounds simple and is simple, but the details matter.

The mango matters most. A few years back I cooked at a Blue River International event in London promoting Thai fruit - nahm dok mai mangoes were on the table that night alongside rambutan, mangosteen and jackfruit, and they are the real thing. Once you've eaten one you understand why this dessert exists. In Thailand the variety is elongated, golden yellow, fibreless, intensely sweet with a floral aroma that's unlike any mango you'd buy in a UK supermarket. Peak season in Thailand is April and May, which is when they're at their absolute best. You can find them in the UK from Asian supermarkets and specialist online suppliers like Exotic Fruits during that window - worth seeking out. Outside of that, get the ripest mango you can find. Press it gently near the stem - it should give slightly without being mushy. Smell the base - a ripe mango smells like a mango. If it smells of nothing, leave it on the counter for a few more days.

The sauce in this version has mango pulp added to the coconut cream, which is my own touch. The traditional sauce is white, salty and sweet - just coconut cream and sugar. Adding mango pulp gives it a yellow colour and an extra layer of mango flavour that I think makes it better. Tinned mango pulp works fine and is easy to find in Asian supermarkets or online.

The mango pearls are optional but worth mentioning. You can make them yourself using a spherification kit - sodium alginate and calcium chloride, following the kit instructions with mango juice - which gives you proper restaurant-style pearls. Or just buy them ready-made. Sous Chef sells good ones and the result looks impressive without any of the prep.

Mango Sticky Rice with Coconut and Mango Cream

Serves: 2 Prep: 15 minutes plus 2 hours soaking Cook: 30 minutes Difficulty: Easy

Ingredients

For the sticky rice

• 100g glutinous rice, washed and soaked in cold water for at least 2 hours or overnight

For the coconut and mango cream

• 200ml coconut cream

• 200ml mango pulp (tinned is fine)

• 150g caster sugar

• 50g rice flour

• Half pinch sea salt

To serve

• 1 ripe mango, peeled and sliced - nahm dok mai if available

• 5g toasted desiccated coconut

• Mango pearls, optional - buy from Sous Chef or make with a spherification kit

Method

1. Drain the soaked rice and rinse once more. Set up a steamer - a pan half filled with water with a colander sitting on top works well. Line the colander with a clean cloth or cling film pierced with a few holes. Bring to the boil, reduce to medium heat, add the rice and steam for 20-25 minutes until the grains are completely soft throughout. Check by pressing a grain between your fingers - no hard centre.

2. While the rice steams, make the sauce. Gently heat the coconut cream, mango pulp, sugar and salt in a pan over medium heat, stirring until the sugar dissolves. Do not let it boil or the coconut cream may split.

3. In a separate bowl, ladle a little of the warm sauce onto the rice flour and whisk to a smooth slurry with no lumps. Pour this back into the pan and simmer gently, stirring, until the sauce thickens to a pourable consistency. Set aside about 100ml for serving.

4. While the rice is still warm, fold in the remaining sauce using a whisk, making sure it's well combined. Cover with cling film and leave for at least 10 minutes - the rice will absorb the sauce and become thick and moldable.

5. Plate the sticky rice in the centre of each bowl. Fan the sliced mango alongside. Pour the reserved sauce over and finish with toasted coconut and mango pearls if using.

Chef's notes

Nahm dok mai mangoes have their peak season in Thailand from March through to May. That's the window to look for them in the UK - Asian supermarkets and online suppliers like Exotic Fruits sometimes carry them during this period. Outside of that, the ripest mango you can find is the right mango.

To pick a ripe mango - press it gently near the stem end, it should give slightly. Smell the base, it should smell strongly of mango. Avoid anything hard, anything with black patches, or anything that smells fermented.

The sticky rice and sauce keep in the fridge for a day. The rice firms up as it cools - warm it gently before serving and loosen with a little extra coconut cream if needed. Always slice the mango fresh.

More recipes at faranglondon.co.uk. Sauces and pastes for cooking Thai at home at payst.co.uk.