Golden, ripe mangoes are piled high at the markets these days.
And they have been calling to me to make mango sticky rice…
Not one to resist temptation, I picked up a few of these luscious yellow fruits on my last trip to the store. I envisioned using them to make a delectable plate of this classic Thai dessert. But once I had the mangoes at home, I decided to pair them with black sticky rice for a new twist on the original.
Mango with Black Sticky Rice is made in much the same way as the traditional dessert. However, because the hull of the black sticky rice is still intact, it is sturdier, and less sticky, than the processed white sticky rice.
This makes the dessert heartier, with a nuttier flavor, than the original.
And, speaking from personal experience, it also means you need to modify how you make it.
I initially tried using 100% black sticky rice to make Mango with Black Sticky Rice, but quickly realized that it simply wasn’t sticky enough. A little recipe research and a few attempts later, I found a combination of black and white sticky rices that was just perfect — with enough black sticky rice to allow its nutty flavor to shine and a bit of white sticky rice to help it all stick together.
It took a little more work than if I had just stuck with my original mango sticky rice recipe, but the extra effort was well worth it!
This nuttier, more filling variation on the classic Thai dessert is just as delicious!