Post originally published on June 6, 2013.
Updated with new photos.
I just came back from Vietnam a few days ago, on a fish sauce immersion trip with Red Boat Fish Sauce, which produces the best fish sauce in the market now.
I had so much great foods in Vietnam and the journey was truly amazing…stay tuned for my complete report soon, here on Rasa Malaysia.
Anyway, the fertile land in Vietnam produces some of the best, juiciest, and sweetest tropical fruits.
I had a variety of fruits there, including ripe, succulent, beautiful mangoes.
Sticky rice is also widely available in the markets there, or sold by many street food vendors.
The toppings could be lentils, beans, or fruits such as mangoes.
Mango sticky rice is a popular dish in the Indochina region (or in French “Indochine“) of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam.
It’s precisely a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar.
The sticky rice is then served with freshly cut mango cubes. It’s such a great delight!
In Malaysia, we eat a similar dish but our fruit of choice is none other than the king of fruit durian.
The key to a very good mango sticky rice is the sticky rice.
Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, and not mushy (you don’t want to eat sticky rice porridge).
The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet and overwhelm the sweetness of the fruit, in this case, the mangoes.
There are lots of mangoes in the market now, so try out this mango sticky rice recipe and enjoy!
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