Mango Sticky Rice


Mango sticky rice is a classic and popular street food dish from Thailand. For this recipe I wanted to take the original and completely flip it using various interesting textures and techniques. For the rice I kept things fairly traditional, however, for the mango I wanted to use a technique called reverse spherification. This recipe is an intro on how to make reverse spherification as well as my take on mango sticky rice. To make things easier this recipe can be made over 2 days to make the whole process much more manageable if preferred. Let's get straight into it!

Total Prep time: 2 hours / Cook Time: 1 hour 30 mins / Additional Waiting/setting time

To serve 4


Mango spheres:

1 whole mango

200ml mango juice

30g white sugar

500ml water

5g sodium alginate

6g calcium lactate

distilled water to rinse

Sticky Rice:

300g thai glutinous rice

200ml coconut milk

30g toasted sesame seeds

1 tsp sea salt

Mango Gel + Filling:

400ml mango juice

30g white sugar

4g agar agar

1 under ripe mango

1 lime

Coconut Syrup:

300ml coconut milk

50g white sugar

1 tsp salt

1 tbsp rice flour or cornstarch

Mango slices + Stock Syrup:

1 under ripe mango

1 lime