Mango Sticky Rice is a beloved Thai dessert known for its perfect balance of sweet, salty, and creamy flavors. In this recipe, we’re adding a luxurious twist with creamy coconut panna cotta, paired with sweet sticky rice and fresh mangoes, offering you a restaurant-style dessert that’s perfect for any occasion. If you love indulgent, refreshing treats, this Mango Sticky Rice Panna Cotta will surely win over your taste buds!
What is Mango Sticky Rice Panna Cotta?
Mango Sticky Rice Panna Cotta is a delightful fusion of two popular Thai ingredients—sweet sticky rice and ripe mangoes—combined with the luxurious creaminess of panna cotta. This dessert is a twist on the classic Thai Mango Sticky Rice, but instead of serving the sticky rice with coconut milk separately, it’s incorporated into the panna cotta layer for a rich and smooth texture. The dish is crowned with perfectly ripe mango and garnished with toasted sesame seeds or coconut flakes, making it a gorgeous and indulgent treat.
Origin of Mango Sticky Rice Panna Cotta
Mango Sticky Rice, or Khao Niew Mamuang, is a traditional Thai dessert that has been enjoyed for centuries. It consists of sticky rice cooked in coconut milk, paired with sweetened mango slices, and often garnished with sesame seeds or mung beans for crunch. This dessert has deep roots in Thai culture, often prepared during the mango season, which usually runs from April to May.
The idea of transforming this beloved dessert into a panna cotta version came from the desire to create a more refined and creamy take on the traditional recipe, making it suitable for elegant events and restaurant menus. The creamy coconut panna cotta brings a luxurious texture to the dish while maintaining the original flavors of sticky rice and mango.
Ingredients (Serves 6)
For the Coconut Panna Cotta:
- 400 ml (1 can) full-fat coconut milk
- 120 ml (½ cup) heavy cream (or more coconut milk for a dairy-free version)
- 60 g (¼ cup) sugar
- 1 tsp vanilla extract
- 1 tbsp powdered gelatin (or 3 gelatin sheets)
- 3 tbsp cold water (to bloom gelatin)
- Pinch of salt
For the Sticky Rice Layer:
- 100 g (½ cup) glutinous (sticky) rice
- 120 ml (½ cup) coconut milk
- 2 tbsp sugar
- Pinch of salt
For the Mango Topping:
- 1–2 ripe mangoes, diced
- 1 tbsp lime juice (optional, to brighten)
- 1 tbsp honey or sugar (optional, if mangoes are not sweet enough)
- Toasted sesame seeds or coconut flakes (for garnish)
Step-by-Step Directions and Preparation Method
1. Make the Coconut Panna Cotta
- Bloom Gelatin: Start by sprinkling the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to bloom and soften.
- Heat the Coconut Mixture: In a saucepan, combine the coconut milk, heavy cream, sugar, and salt. Heat the mixture gently over low-medium heat, stirring occasionally, until the sugar dissolves. Be careful not to let it boil.
- Add Gelatin and Vanilla: Once the mixture is warm and the sugar is dissolved, remove it from the heat. Stir in the bloomed gelatin and mix until fully dissolved. Add in the vanilla extract and give it a final stir.
- Pour and Chill: Pour the coconut panna cotta mixture into serving glasses or ramekins, filling them about halfway. Refrigerate for at least 2-3 hours, or until set but still soft.
2. Prepare the Sticky Rice Layer
- Rinse the Sticky Rice: Rinse the glutinous rice under cold water until the water runs mostly clear. This helps to remove excess starch.
- Steam the Rice: Steam the sticky rice for 20–25 minutes until it becomes tender. If you prefer, you can cook it in a rice cooker as well.
- Mix with Coconut Milk: Once the rice is done, while it’s still hot, stir in the coconut milk, sugar, and a pinch of salt. Mix until the rice becomes creamy.
- Cool the Rice: Let the rice cool slightly, then spoon it gently on top of the set panna cotta layer, smoothing it into an even layer without pressing too firmly.
3. Prepare the Mango Topping
- Dice the Mango: Peel and dice the mangoes into cubes or thin slices.
- Optional Sweetening: If your mangoes are not sweet enough, toss them with a little honey or sugar, and add a squeeze of lime juice to enhance the flavor.
- Chill: Refrigerate the mango topping until ready to serve.
4. Assemble & Serve
- Top with Mango: Just before serving, top each glass of panna cotta with a generous spoonful of the diced mango.
- Garnish: Garnish with toasted sesame seeds or coconut flakes for a bit of crunch.
- Serve: Serve chilled for the best experience.
Tips & Variations
1. Layered Look:
For a fancier presentation, you can pour the panna cotta mixture at an angle by resting the glasses in a muffin tin tilted at 45 degrees. Let the panna cotta set, then layer the sticky rice and mango.
2. Gelatin Swap:
If you’re looking for a vegetarian alternative, you can replace the gelatin with agar-agar. To do this, boil the agar-agar in the coconut milk mixture for 1-2 minutes before pouring it into the glasses.
3. Infused Flavor:
Add a pandan leaf or a few slices of fresh ginger to the coconut milk while heating it for a unique aromatic twist. Remove the pandan or ginger before pouring the panna cotta mixture.
4. Make-Ahead:
Both the panna cotta and sticky rice layers can be made the night before. Just assemble the dessert with the fresh mango topping right before serving for maximum freshness.
Frequently Asked Questions (FAQs) About Mango Sticky Rice Panna Cotta
1. Can I make this dessert dairy-free?
Yes, you can substitute the heavy cream with more coconut milk to make it completely dairy-free.
2. How do I store leftovers?
You can store any leftover Mango Sticky Rice Panna Cotta in an airtight container in the fridge for up to 2 days. Just add the mango topping just before serving.
3. Can I use other fruits instead of mango?
While mango is traditional, you can substitute it with other fruits like strawberries, kiwi, or even dragon fruit for a tropical twist.
4. What is the best type of rice for sticky rice?
Glutinous or sticky rice, also known as “sweet rice,” is the best rice for this recipe. It’s available at most Asian grocery stores.
5. Can I prepare this dessert ahead of time?
Yes, both the panna cotta and sticky rice layers can be made ahead. Just assemble with the mango topping right before serving.
6. How can I make this dessert vegan?
To make this dessert vegan, simply use agar-agar in place of gelatin and ensure that all the ingredients, such as coconut milk and sugar, are plant-based.
Conclusion: Mango Sticky Rice Panna Cotta
Mango Sticky Rice Panna Cotta is a creative and decadent twist on the beloved Thai dessert. With its creamy coconut panna cotta base, sweet sticky rice layer, and fresh mango topping, this dessert offers a perfect blend of textures and flavors. Whether you’re hosting a dinner party or treating yourself, this indulgent yet refreshing dessert is sure to impress. With its simple ingredients and easy preparation steps, you can enjoy a slice of Thailand’s tropical goodness right in your own home.
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Mango Sticky Rice Panna Cotta – A Creamy Thai-Inspired Dessert Recipe
- Total Time: 35 minutes (plus chilling time ~2–3 hours)
- Yield: 6 servings
- Diet: Vegetarian
Description
Mango Sticky Rice Panna Cotta is a delightful fusion of two popular Thai ingredients—sweet sticky rice and ripe mangoes—combined with the luxurious creaminess of panna cotta. This dessert is a twist on the classic Thai Mango Sticky Rice, but instead of serving the sticky rice with coconut milk separately, it’s incorporated into the panna cotta layer for a rich and smooth texture. The dish is crowned with perfectly ripe mango and garnished with toasted sesame seeds or coconut flakes, making it a gorgeous and indulgent treat.
Ingredients
For the Coconut Panna Cotta
400 ml (1 can) coconut milk (full-fat)
120 ml (½ cup) heavy cream (or more coconut milk for dairy-free)
60 g (¼ cup) sugar
1 tsp vanilla extract
1 tbsp powdered gelatin (or 3 gelatin sheets)
3 tbsp cold water (to bloom gelatin)
Pinch of salt
For the Sticky Rice Layer
100 g (½ cup) glutinous (sticky) rice
120 ml (½ cup) coconut milk
2 tbsp sugar
Pinch of salt
For the Mango Topping
1–2 ripe mangoes, diced
1 tbsp lime juice (optional, to brighten)
1 tbsp honey or sugar (optional, if mangoes are not sweet enough)
Toasted sesame seeds or coconut flakes (for garnish)
Instructions
1. Make the Coconut Panna Cotta
Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes.
In a saucepan, combine coconut milk, cream, sugar, and salt. Heat gently until sugar dissolves — do not boil.
Remove from heat, stir in bloomed gelatin until fully dissolved.
Add vanilla extract.
Pour mixture into serving glasses or ramekins, filling about halfway.
Refrigerate for at least 2–3 hours, until set but still soft.
2. Prepare the Sticky Rice
Rinse sticky rice until water runs mostly clear.
Steam (or cook in rice cooker) until tender, about 20–25 minutes.
While rice is still hot, mix with coconut milk, sugar, and pinch of salt until creamy.
Allow to cool slightly, then spoon gently on top of set panna cotta layer.
Smooth into an even layer, but don’t press too firmly (you want it soft).
3. Prepare the Mango Topping
Dice mango into cubes or thin slices.
Toss with lime juice and a touch of honey if desired.
Chill until ready to serve.
4. Assemble & Serve
Just before serving, top each glass with a generous spoonful of diced mango.
Garnish with toasted sesame seeds or coconut flakes for crunch.
Serve chilled.
Notes
Serve chilled with extra coconut sauce or fresh mango slices on top. For a crunchy contrast, sprinkle with toasted sesame seeds or crispy rice pearls before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled / Set
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 panna cotta
- Calories: 250
- Sugar: 22g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: Low
Keywords: Mango Sticky Rice, Coconut Panna Cotta, Thai-inspired dessert, Sticky rice panna cotta, Mango panna cotta recipe
