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Sweet Palm Sugar & Coconut Sticky Mango Rice


15 min

Preparation time

45 min

Cooking time



Another version of this heavenly Thai favourite… worth taking the time for and delicious with all kinds of fruit alternatives. The tamarind sauce is the perfect sweet and sour accompaniment to this classic Thai dessert. This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.


  • 200g Thai Taste Sticky Rice
  • 300ml Water.
  • 2 Ripe Mangoes (soft to the touch but not bruised).
  • 200ml Thai Taste Coconut Milk.
  • 3 tbsp Caster Sugar.
  • 1 tsp Rice Flour,whisked into a paste with 2 tbsp of water.
  • 100g Thai Taste Palm Sugar.
  • 2 tbsp Thai Taste Tamarind.
  • 1 pinch, table salt.

Steps for cooking

  • 1.Put 200g of sticky rice and 300ml of water into a saucepan, bring to the boil. Cover and simmer gently for 10-15 minutes until water is absorbed.
  • 2. In the meantime, heat the coconut milk, rice flour paste, table salt and the caster sugar to a medium heat to melt the sugar, simmer for a few minutes until the sauce has thickened.
  • 3. Once warm add the cooked sticky rice, combine using a whisk and cling film the container, the remaining heat in the container from the hot rice will aid the rice in absorbing the sweet coconut liquid.
  • 4. Leave this closed for at least 10 minutes to ensure it has come together, it should be a thick consistency that sticks to a spoon when dipped into it.
  • 5. In a small pan add the palm sugar and the tamarind and bring to the boil on a high heat. Stirring constantly allows the sugar to caramelize and thicken (around 3-4 minutes). It is ready when it takes on a honey like consistency and pours off a spoon slowly.
  • 6. Lastly, peel the mangoes by removing the skin. Next slice an end off to the stone so you can see the location of the flat sides of the stone with your eyes, the mango has a flat, oval shaped disk in the middle of it, this is what you want to remove.
  • 7. Next carefully run a small knife along the flat sides of the mango, moving the mango with one hand as you gently guide the knife to separate the flesh from the stone with the other. Once you have all 4 halves,from both mangoes,slice them into bite-sized chunks.
  • 8. Plate up by placing the sticky rice in the centre of the plate with the sliced mango placed on top of it,finish by pouring a portion of the palm sugar caramel over the mango and dig in.




Gluten Free:





Chef’s Tips

Try with pineapple or bananas. Or, for a treat, try with a mixture of your choice of fruits.

Did you know?

Thailand is famous for its smiles. Must be because of the great weather and delicious food!

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